Thermal stability and thermal decomposition of sucralose
Vol. 34 No. 4 (2009), Original articles
Vol. 34 No. 4 (2009)

Thermal stability and thermal decomposition of sucralose

Original articles
https://doi.org/10.26850/1678-4618eqj.v39.4.2009.p21-26
Published 2009-12-21
Rafael Ramirez de Almeida
Universidade Estadual de Ponta Grossa, Ponta Grossa, Brasil.
Egon Schnitzler
Universidade Estadual de Ponta Grossa, Ponta Grossa, Brasil.
https://orcid.org/0000-0003-2696-4441
Gilbert Bannach
Universidade Estadual Paulista, Faculdade de Ciências, Bauru, Brasil.
https://orcid.org/0000-0002-8790-5069
Luis Gustavo Lacerda
Universidade Federal do Paraná, Curitiba, Brasil.
Éder Tadeu Gomes Cavalheiro
Universidade de São Paulo, Instituto de Química, São Carlos, Brasil.
Marco Aurélio da Silva Carvalho Filho
Universidade Positivo, Curitiba, Brasil.
Massao Ionashiro
Universidade Estadual Paulista, Instituto de Química, Araraquara, Brasil.
https://orcid.org/0000-0003-2980-5841
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Keywords

sucralose
thermal behavior
TG
DTA
DSC

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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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.

https://doi.org/10.26850/1678-4618eqj.v39.4.2009.p21-26
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