ssing conditions such as retort sterilization. The excellent stability of Sucralose makes it the sweetener of choice for a wide range of foods and manufacturing processes.
The natural sugar-like sweetness of Sucralose can be used to make rich, tasty sausages, drawing out the meatiness and accentuating herbal and spicy flavors. As Sucralose is a high intensity sweeteness, very small levels of addition are necessary in order to benefit from its advantages. Additionally, both resistant to heat in