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Significance of Sucralose

Sucralose is a chlorinated derivative of sucrose, recognized for its heat stability and resistance to hydrolysis, which allows it to be used effectively in cooking and baking. This unique property sets it apart from other sweeteners, making it a popular choice for those seeking a versatile sugar substitute that maintains its sweetness even under high temperatures.

Synonyms: Artificial sweetener, Sugar substitute, Non-nutritive sweetener

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The concept of Sucralose in scientific sources

Science Books

Sucralose is a chlorinated derivative of sucrose notable for its heat stability and resistance to hydrolysis, which makes it an ideal sweetener for cooking and baking applications.

Significance in Scientific journals, articles, etc.:

From: World Journal of Pharmaceutical Research

(1) A chlorinated derivative of sucrose, recognized for its extreme sweetness and stability.[1] (2) A chlorinated derivative of sucrose that is heat stable and does not undergo hydrolysis, making it suitable for cooking and baking.[2]

This section includes scientific research in the field of healthcare, often involving traditional medicine systems such as Ayurveda, Unani, Siddha and Holistic health. It includes papers from scientific journals classified as either original, clinical or experimental research, review articles or case reports.