|
| Brand Name: | OEM/Renze |
| Model Number: | Food Grade |
| MOQ: | 1000 kilograms |
| Price: | CN¥64.34-107.22/kilograms |
|
Testing Item
|
Standard
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Result
|
|
Assay Content
|
98.0~102.0%
|
99.78%
|
|
Loss on Drying
|
≤2%
|
0.1%
|
|
Specific Rotation at 20℃
|
+84.0 º~+87.5 º
|
+85.7º
|
|
Ignited Residue
|
≤0.7%
|
0.10%
|
|
Hydrolysis products
|
≤0.1%
|
Complies
|
|
Methanol
|
≤0.1%
|
Undetected
|
|
Heavy Metals mg/kg
|
≤10mg/kg
|
≤10mg/kg
|
|
Arsenic(As) mg/kg
|
≤3mg/k
|
Undetected
|
|
Taste and Odor
|
No abnormal taste or odor
|
Passes test
|
|
Lead
|
≤1 mg/kg
|
Undetected
|
|
Fe mg/kg
|
≤10mg/kg
|
≤10mg/kg
|
|
Related substances
|
≤0.5%
|
<0.5%
|
|
Triphenylphosphine Oxide
|
≤0.0001 %
|
≤0.0001 %
|
|
Sulphated ash
|
≤0.7%
|
≤0.7%
|
Q1: How does Renze Sucralose Powder compare to other sweeteners in beverage applications?
*A: Unlike aspartame (pH-sensitive) or stevia (bitter aftertaste), Renze’s sucralose offers pH stability (2-8), zero calories, and no aftertaste—making it ideal for carbonated drinks, RTD teas, and acidic juices.*
Q2: Can sucralose withstand high-temperature processing (e.g., pasteurization or baking)?
*A: Yes! Sucralose is heat-stable (up to 130°C), unlike saccharin or aspartame. It’s perfect for pasteurized beverages, baked goods, and UHT-treated dairy.*
Q3: What’s the recommended dosage for replacing sugar in beverages?
A: For 1:600 sweetness, use ~0.0167g sucralose per 10g sugar. (Example: 100g sugar → 0.167g sucralose). Adjust for synergy with other sweeteners like erythritol.
Q4: Why should brands choose Renze over bulk sucralose suppliers?
*A: Renze guarantees ≥98% HPLC purity, batch-to-batch consistency, and customizable solubility—critical for premium beverage brands avoiding crystallization or flavor masking.*
Q5: How does sucralose align with clean-label trends?
A: Though synthetic, sucralose is non-GMO, keto-friendly, and tooth-friendly. Pair it with natural sweeteners (e.g., monk fruit) for "cleaner" claims.
Q6: What’s the shelf-life impact on finished products?
*A: Sucralose doesn’t ferment or degrade, extending shelf life vs. sugar (no Maillard reaction). Stable for 2+ years in dry storage.*
Q7: Can sucralose enhance flavors like sugar does?
A: While it lacks sugar’s bulk, blending with erythritol or allulose improves mouthfeel. Use at 0.5–1% in synergy with flavor modulators.
Q8: Any regulatory hurdles for global exports?
*A: Renze complies with FDA, EFSA, JECFA—approved in 80+ countries. Documentation provided for HALAL, KOSHER, and non-GMO needs.*
Q9: What’s the ROI for manufacturers switching to sucralose?
*A: Despite higher upfront cost, 600× sweetness reduces shipping/warehousing costs. A 1kg bag replaces 600kg sugar—cutting logistics by 99%+.*
