Thermal stability and thermal decomposition of sucralose

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Rafael Ramirez de Almeida
Egon Schnitzler
Gilbert Bannach
Luis Gustavo Lacerda
Éder Tadeu Gomes Cavalheiro
Marco Aurélio da Silva Carvalho Filho
Massao Ionashiro

Abstract

Several papers have been described on the thermal stability of the sweetener, C12H19Cl3O8 (Sucralose). Nevertheless no study using thermoanalytical techniques was found in the literature. Simultaneous thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC) and infrared spectroscopy, have been used to study the thermal stability and thermal decomposition of sweetener.

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How to Cite
de Almeida, R. R., Schnitzler, E., Bannach, G., Lacerda, L. G., Cavalheiro, Éder T. G., Carvalho Filho, M. A. da S., & Ionashiro, M. (2009). Thermal stability and thermal decomposition of sucralose. Eclética Química, 34(4), 21–26. https://doi.org/10.26850/1678-4618eqj.v39.4.2009.p21-26
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Original articles

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