600-650times sweeter than sugar The stability during the shelf-life Excellent solubility and stability

 

The stability in the main producing process
Pasteurization	PH value	Processing condition	Before processing	Before processing
Tropic drink	2.8	93°C for 24 second	0.0125%	0.0126%
Tomato ketchup	3.8	93°C for 51 minute	0.046%	0.047%
Antiseptic cannedfruit - pear	3.3	100°C for 12 minute	0.037%	0.038%
Juice bean ( superhigh temperature disinfects )	5.6	121°C for 80 minute	0.0064%	0.0066%
Milky dessert	6.7	140°C for 15 second	0.012%	0.012%
Vanilla milk	6.5	141°C for 80 second	0.0075%	0.0075%

The stability of sucralose in water - soluble fluid
Storage condition	pH Value	Survival rate of Sucralose element sweetening agent
20°C - 1 year	2.5	99%
	3	>99.5%
30°C - 1 year	3	98%
	4	100%
	7	100%
30°C - 4 weeks	3	99%
	4	100%
	7	100%

The stability of sucralose in carbonated cola during its shelf - life
PH value: 2.7
Initial storage time	184ppm
5 week	182ppm
10 week	183ppm
17 week	183ppm
25 week	184ppm

  

Splenda