Table 1.

Proximate composition of milk, inulin and commercial sucralose

	Milk			Inulin	Commercial sucralose
	Control		Experimental
Moisture,%	89.5	91.0		0.50	1.40
Total solids,%	10.5	9.0		99.5	98.6
Fat,%	2.0	0.50		ND	ND
Protein,%	3.2	3.26		ND	10.0
Ash,%	0.71	0.70		ND	0.70
Carbohydrates,% (by difference)	4.6	4.54		99.5	87.9
Titratable acidity,% lactic acid	0.14	0.14		–	–
pH	6.6	6.6		–	–

ND Non-detectable, Control −2.0%fat, Sample-0.5%fat (n = 3)