Analysis of sucralose and its storage stability in burfi

Sucralose used at 0.025% level in burfi scored highest in sweetness perception and resembled control with sucrose. A simple method was developed for the isolation of sucralose from burfi for HPTLC analysis. Methods were also standardized for qualitative detection (semi-quantification) of sucralose over amino HPTLC plates and quantitative analysis over silica gel HPTLC plates. Sucralose sweetened burfi (SSB) possessed the same desirable sweetness, colour, body and texture even after 7 days of storage at 6-8 degrees C. Titratable acidity was higher in sucralose sweetened burfi than in control sample. Hunter, colour lightness was lower in control with sucrose than in SSB. Total plate counts were higher in SSB than in control. Total plate counts increased linearly for both SSB and control during storage. Analysis over HPTLC plates established the stability of sucralose and hence, its sweetness on storage of burfi.