Processed
Pure Powder
A tier
Pure sucralose powder is the high-intensity crystal itself—about six hundred times sweeter than sucrose, no maltodextrin cushion. Soft-drink plants and flavour houses weigh it like a drug, not like sugar. A kitchen teaspoon of pure powder would wreck a pot. It is heat-stable enough for many bakes once diluted in a formula, but pure powder is not what you dump into a cake. Keep it labelled and away from cinnamon. A good lot is white, free-flowing, and almost odourless. This is the industrial specification, not the grocery cup-for-cup bag.
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Characteristics
Preparations
Traits
History
Sucralose was discovered at Queen Elizabeth College; the pure compound became the industrial sweetener.
First approvals put pure sucralose into commercial food manufacture.
US approval expanded plant-scale use of pure sucralose in beverages and syrups.
Pure powder remained a factory weigh-up while consumers bought diluted blends.