Shelf-life studies have demonstrated that products sweetened with SPLENDA® Sucralose retain their sweetness throughout extended periods of storage. Independent studies have also shown that the flavor characteristics of soft drinks sweetened with SPLENDA® Sucralose as the predominant sweetener will age in a similar way to a full sugar product.
This contrasts sharply with drinks employing less stable sweeteners. In these cases the critical flavor to sweetness balance can be upset as a sweetener degrades. This can lead to the early development of undesirable off-flavors.
Studies conducted using model solutions, comprised of 1% SPLENDA® Sucralose in aqueous buffer systems, have confirmed that breakdown of SPLENDA® Sucralose is solely by slow hydrolysis and that no further degradation products are formed. In terms of taste, breakdown of SPLENDA® Sucralose is characterized only by a slow loss of sweetness with no associated development of off-flavors.
The figure above, right shows the degree to which SPLENDA® Sucralose hydrolysis occurs during
storage at 20ºC under different pH conditions and illustrates the stability of SPLENDA® Sucralose in acidic conditions. At pH 3, less than 0.2% SPLENDA® Sucralose is lost after 6 months, while no significant change occurs at pH 4, 6 and 7. The two tables below further demonstrate the superior stability of SPLENDA® Sucralose in colas as well as aqueous solutions.
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The table on the right demonstrates the stability of SPLENDA® Sucralose in a carbonated cola when stored at 20°C. |
This table shows the effect of temperature on the stability of SPLENDA® Sucralose in aqueous solutions at various pH values. The stability of sucralose has also been shown to be unaffected by the presence of ethanol. Sucralose is suitable, therefore, for use in alcoholic beverages. |
Process Stability
The stability of SPLENDA® Sucralose during food and beverage manufacture has been confirmed by a series of processing trials, covering the main processes used in the food industry.
Generally, the trials were conducted using industrial equipment and in all cases, analysis of the samples confirmed that no measurable loss of SPLENDA® Sucralose had occurred during processing (See table – SPLENDA® Sucralose stability during food manufacturing processes).
A detailed program of work was also undertaken to assess the stability of SPLENDA® Sucralose in baked products. Three different products were chosen to reflect the diverse baking conditions used in industrial production, and again, analysis of the products demonstrated that no measurable loss of SPLENDA® Sucralose had occurred during the preparation of:
- Sponge cake cooked at 180°C for 25 minutes
- Cookies baked at 210°C for 8 minutes
- Crackers baked at 230°C for 4 minutes
Interactions
From a theoretical standpoint SPLENDA® Sucralose would be expected to be unreactive (apart from slow acid hydrolysis), and this is borne out in practice. A variety of food products have been stored for prolonged periods without loss of sweetness or the development of off-flavors.
Furthermore, specific studies have confirmed that SPLENDA® Sucralose is unlikely to undergo interactions with any commonly used food ingredients.