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It is not absorbed by human metabolism, and the caloric value is zero, which can meet the sweet demand of diabetes patients, obese people and sugar controlled consumers, and help manage blood sugar and weight.

Discovery history of sucralose
Unexpectedly discovered (1976)
Research and Development Background
Tate&Lyle has collaborated with Queen Elizabeth College, University of London to study the application of sucrose molecular modification in insecticide modifiers.

Sucralose, due to its molecular structure containing chlorine atoms (chlorinated sucrose derivatives), lacks enzymes in the human body to break down its chemical bonds, making it unable to be absorbed and metabolized by the digestive system. After oral administration, about 85% is directly excreted through feces, and 15% is excreted through urine, without participating in energy metabolism throughout the process.

The sweetness is 600 times that of sucrose, and adding only 0.013% -0.016% (i.e. 130-160g/ton of beverage) can replace 8% -10% of sucrose in beverages, significantly reducing raw material costs.

The effect of HMB Ca (β - hydroxy - β - methylbutyrate calcium) on muscle growth is mainly reflected in the following mechanisms and effects: 1、 Core mechanism of action Inhibit protein breakdown HMB Ca significantly reduces the rate of...

The sources and forms of HMB Ca (β - hydroxy - β - methylbutyrate calcium) are as follows: 1、 Natural sources (in the form of HMB) Plant derived sources: Citrus fruits: such as oranges, pomelos, etc. Vegetables: such as cauliflower. Legum...

1.1 The "Brain Health" Competition of Functional Food

Market data: Global Market Insights shows that the market size of functional foods with citicoline added reached 1.9 billion US dollars in 2024, with an annual growth rate of 21%

1.1 From cell membrane repair to Cerebrovascular regulation

Since Citicoline was first synthesized by Takeda Pharmaceutical of Japan in 1956, its application history can be regarded as a history of cognitive upgrading:

1.1 3D Scan of the global market

 

 

Scale data: According to the MarketsandMarkets report, the global food-grade vitamin E market size reached 2.78 billion US dollars in 2024, with the Asia-Pacific region accounting for 42% (China contributed over 60% of the growth).

Vitamin E (tocopherol), a safe food additive jointly certified by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) (INS number: E307-309), has seen a sharp increase in its application in processed foods in recent years. According to the 2024 data from the China Food Additives Association, the global market size of vitamin E additives has reached 2.36 billion US dollars, with an average annual growth rate of 8.7%. Its core functions include: