Sucralose

The stability in the main producing processPasteurizationPH valueProcessing conditionBefore processingBefore processingTropic drink2.893°C for 24 second0.0125%0.0126%Tomato ketchup3.893°C for 51 minute0.046%0.047%Antiseptic cannedfruit - pear3.3100°C for 12 minute0.037%0.038%Juice bean ( superhigh temperature disinfects )5.6121°C for 80 minute0.0064%0.0066%Milky dessert6.7140°C for 15 second0.012%0.012%Vanilla milk6.5141°C for 80 second0.0075%0.0075% The stability of sucralose in water - soluble fluidStorage conditionpH ValueSurvival rate of Sucralose element sweetening agent20°C - 1 year2.599%3>99.5%30°C - 1 year398%4100%7100%30°C - 4 weeks399%4100%7100% The stability of sucralose in carbonated cola during its shelf - lifePH value: 2.7Initial storage time184ppm5 week182ppm10 week183ppm17 week183ppm25 week184ppm