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Sucralose, E955 is a white crystalline powder, no heat, high-intensity sweetener made from sugar, Sucralose 600-650 times more sweet than sucrose. Sucralose has been approved for more than 40 countries, including Canada, Australia and China by the FAO / WHO food and beverage use.

Sucralose compared with other sweeteners, it also has a number of unmatched superior properties:
1. Sucralose sweet and juicy, is 600-650 times that of sucrose.
2. Sucralose pure taste, no smell or bitter taste ,Sucralose sweetness of sucrose characteristic curves almost overlap, which is unmatched by any other sweeteners.
3 absolute security, Sucralose is not toxicological aspects of any security questions.
4. Sucralose the energy value of 0, does not cause obesity, for diabetes, cardiovascular disease and the elderly.
5. does not cause blood sugar fluctuations, Sucralose for diabetics to eat.
6. Sucralose does not cause tooth decay, the dental health benefits.
7. Sucralose has good solubility and stability, from acidic to neutral can make food sweet ,Sucralose sour and salty have diluted the effect; E955 for astringency, bitterness, alcohol, hide unpleasant tastes such as the effect; Sucralose spicy, creamy with synergies, a wide range of applications. Thus, Sucralose is the most ideal high-intensity sweetener, for children, adolescents, youth, middle age, old age and various diseases in patients with eating, Sucralose does not have any nutrition questions.

Use of Sucralose:
Sucralose widely used in beverages, chewing gum, dairy products, preserves, syrup, bread, pastry, ice cream, jam, jelly, pudding and other foods. E955 in the high-temperature processing, such as baking cakes, high-temperature sterilization, spray drying, extrusion and other food processing. Fermented food. Health food and medicine for obesity, cardiovascular disease and diabetes use of low-sugar products. Canned fruits, preserves food production. Rapid filling beverage production line. E955 can be found in more than 4,500 food and beverage products. This is because the E955 is a non-caloric sweetener use, does not promote tooth decay, and other artificial or natural sweeteners such as aspartame, acesulfame potassium or high fructose corn syrup used.

In the midst of the war against sugar, Spanish researchers have examined the main food groups that contribute to its consumption, such as soft drinks, yoghurts, chocolates, ice creams, cereals and jams.

In recent decades, studies have shown that excessive intake of added sugars has detrimental health effects, contributing to increased rates of excess weight and obesity and an increased risk of diabetes.

In 2015, the World Health Organization (WHO) issued recommendations on the consumption of added sugars among children and adults, and agreed to limit their consumption to less than 10% (firm recommendation) and even less than 5% (conditional recommendation) of the amount of daily energy.

Now, new research led by experts from the CEU San Pablo University and the Spanish Nutrition Foundation analyses the presence of added sugars and their usual substitutes, low-calorie or non-calorie sweeteners, in 1,164 products among the main food groups consumed in our country - with data from the ANIBES study.

"At present, processed and ultra-processed products are among the main sources of added sugars in our diet, and the increase in their consumption in developed countries, including Spain, has been significant in the last twenty years," explains María de Lourdes Samaniego Vaesken, lead author of the study and associate professor at CEU San Pablo, to SINC.

Among the products analyzed, 42% included some type of added sugar and 10% contained sweeteners in their list of ingredients. Only 5% of the products admitted to jointly containing sugars and sweeteners.

The results, pioneering in Spain and published in the Nutrients journal, reveal that low-calorie or non-calorie sweeteners are present in 100% of carbonated sugar-free beverages, 89% of sweets such as candies and sugar-free chewing gum, 45% of soy beverages, and 18% of yogurts and fermented milks.

On the other hand, added sugars were found in 100% of sugary soft drinks, 96% of energy and isotonic drinks, 100% of bakery and pastry products, chocolates and ice cream, 96% of breakfast cereals and cereal bars and 89% of jams.

More striking is the sugar content of sausages and other meat products as well as those originating from fish. It is thus that the authors observed the presence of added sugars in 86% of sausages and other subgroups of meat products (i.e. bacon, chorizo, etc.) and in 14% of fish products. Low-calorie or no-calorie sweeteners were also present in 8.5% of sausages and other meat products.

As for eady-to-consume foodstuffs, 61% of the products evaluated were found to contain added sugars. Similarly, the snacks analyzed had added sugars in 8% of the products. Finally, in sauces and condiments, 57% of the products evaluated contained added sugars.

The main sweetener types identified were acesulfame-K, sucralose, aspartame and cyclamate. The added sugar types most commonly used in the products evaluated were sucrose, dextrose, glucose-fructose syrup, caramel and honey.

"Our data show the diversity of food groups that include these ingredients," adds Samaniego. "The main limitation we found was the absence of the levels or amounts added to each one of them on the labels, as European legislation does not require such a declaration."

Safe, but information is missing

The food industry has increased the use of sweeteners in foods and beverages as substitutes for sugar in the last thirty years. This is because consumers have become aware of the reduction in intake of foodstuffs that are rich in this ingredient.

Although the European Food Safety Agency (EFSA) and the available scientific evidence support the safety of the added levels of these food additives, the data regarding the consumption of the different types of sweeteners and sugars contained in the foods and beverages marketed are limited.

"Moreover, these data are not collected in the Food Composition Databases, which should be updated periodically and include added sweeteners and sugars to facilitate their evaluation and follow-up in nutritional surveys," concludes Samaniego.

Acesulfame-K is a food additive, chemical products,like saccharin,soluble in water, 20 ℃ when the solubility of 27 grams. Increase food sweet, not nutrition, good taste, no calories, E950 does not have the metabolism of the human body does not absorb (the elderly, obese patients with diabetes ideal sweetener), heat and acid stable good features, Acesulfame-K is the worlds fourth-generation synthetic sweeteners.

Currently, more than 90 countries around the world have formally approved Acesulfame-K for the food, beverages, oral hygiene / cosmetics (for lipstick, lip balm, toothpaste and mouthwash, etc.) and pharmaceutical (for syrup preparations, sugar-coated tablets, hard drug masking agent) and other areas. Chinas Ministry of Health in May 1992 formally approved Acesulfame-K for the food and beverage area, but not excessive use.

Acesulfame-K and other sweeteners mixed to produce a strong synergistic effect, increase the concentration of the general sweetness of 30% to 50%. 1967, first discovered by the German company Hoechst, 1983 for the first time in the UK approved, Acesulfame-K sweetness of sucrose 200 ~ 250 times. Acesulfame-K to light and heat (225 ℃ high temperature capability) stability, pH, a wider scope of application (pH = 3 to 7), E950 is the worlds stability, one of the best sweeteners, no moisture in the air, The thermal stability. 225 ℃ high temperature capability, PH2 ~ 10 range in the stable, do not use it with other food ingredients or additives react. For baked goods and acidic drinks. In addition,Acesulfame-K was safe, the United Nations Joint FAO / WHO Expert Committee on Food Additives agreed Acesulfame-K for A-level food additives, and recommended daily intake (ADI) of 0 ~ 15mg/kg. In 1988 the U.S. Food and Drug Administration (FDA) approved for use in food Acesulfame-K, provides daily intake (ADI) of 0 ~ 15mg/kg, 1998 The FDA approved use in soft drinks. Acesulfame-K sweet and pure and strong, sweet and lasted longer than sucrose, aspartame 1:1 combined with a significant synergies.

Acesulfame-K is the worlds fourth-generation synthesis of a new type of healthy, low-calorie high intensity sweetener, E950 easy to preserve, thermally stable, E950 taste fresh, sweet feeling quickly. E950 not be metabolized in the body, no calories, and E950 do not produce heat.

Acesulfame-K (Ace-K) is a calorie-free sweetener that is 200 times sweeter than sugar. It is used in various food products available in the market. Ace-K is one of the five artificial sweeteners approved by the US Food and Drug Administration (FDA).

A variety of drinks and foods consist of Ace-K, which includes table-top sweeteners, dairy products, chewing gum, jam, frozen desserts, baked goods, and cola and fizzy drinks. It is mainly used in baked items as it retains its sweetness even at very high temperatures. Ace-K cannot be stored in the human body or broken down during digestion; after consumption, it is rapidly absorbed and excreted by the body without any change.


Ace-K was first discovered in 1967 by Hoechst AG, Germany. Thereafter, nearly hundred studies have been conducted to evaluate Ace-K safety. Every time, they revealed that this sugar-free sweetener is considered to be safe and suitable for ingestion. In 1983, it was approved for using this sweetener in food and beverages and it is used in nearly 100 countries all over the world.

The FDA had evaluated a number of studies before providing approval for this sweetener. In 1998, FDA approved the use of Ace-K in soft drinks (non-alcoholic drinks). In December 2003, FDA granted permission for its general usage in foods and drinks.

In Wines and Beverages

Alcoholic foods, soda beverages, fresh orange juice, hawthorn juice and other beverages, and other non-alcoholic beverages, adding sorbic acid in proportion to extend the shelf life.

In soy sauce, sauce products and pickles

Adding a proper concentration of sorbic acid solution to soy sauce, sauce products and pickles, etc. can prevent the problem of mildew and deterioration.


In aquatic products

Potassium sorbate can be added to fish cakes, fish sausages, smoked fish products, fish and shrimp cooked in soy sauce, fresh fish, shrimps and other aquatic products, which can effectively prevent the occurrence of mildew problems in the products and extend the storage time.



In meat products

Use potassium sorbate in dried meat, dried sausage, or similar dried meat products; beef sausage, pork sausage, pork and beef mixed sausage, can extend the shelf life