Tate & Lyle Sucralose sales Liaoning sucralose (TGS), by the British company Tate & Lyle (Tate & Lyie) was developed jointly with the University of London and patented a new type of sweetener in 1976. Is the only sugar as raw material, functional sweetener, the original trade name Splenda, sugar sweetness up to 600 times. This sweetener has no energy, sweet and juicy, sweet and pure, high security features. Is one of the most outstanding features of the sweetener. Sucralose (Sucralose or TGS CNS: 19.016; INS: 955), also known as sucralose, sugar refined or 4, 1, 6, - triclosan -4, 1, 6, - trideoxygalacto type of sugar, the English name : Sucralose. Sucralose is a chlorinated sugar as raw material and the obtained effect. Formula C12H19C13O8, relative molecular mass of 397.64. Sweetness and sweetness characteristics under different conditions of 400 to 800 times the sweetness of sucrose, pure sweetness, sweetness rendering speed, the maximum sweetness intensity of feelings, sweetness duration, after taste and other properties very similar to the sweetness of sucrose no after bitterness, is recognized as the world's current intensity sweetener. Traits and performance is usually a white powder product. Properties close to sucrose. High temperature, acid, temperature and pH value it has almost no effect, suitable for food processing in the high-temperature sterilization, spray drying, baking, extrusion processes. No heat, without caries. pH wide adaptability for acidic to neutral foods, astringent, waiting for an unpleasant taste masking effect there. Soluble in water, not prone to blistering time of dissolution, suitable for carbonated drinks, high-speed bottling line. China's "food additives health standards" (GB2760-2014) provides sucralose can be used in tabletop sweeteners, maximum use of 0.05g / package, piece; frozen drinks (except edible ice 03.04), canned fruit, pickled vegetables, cereals, canned, baked goods, for juice (flavored) drinks, composite seasoning, preparation of wine, butter and butter products, vinegar, soy sauce, and maximum use of 0.25g / kg; for modulating milk, fermented milk flavor, processing edible fungi and algae, the maximum usage is 0.3g / kg; for spice sauce (such as mustard, green mustard sauce) in.