Sucralose is a non-caloric artificial sweetener used as a sugar substitute. It is a chlorinated derivative of sucrose (table sugar) and is about 600 times sweeter than sucrose. Sucralose is known for its stability under heat and a wide range of pH conditions, making it suitable for a variety of food and beverage applications.
Sucralose is sucrose with three hydroxyl groups replaced by chlorine atoms. The chemical formula of sucralose is C₁2H₁₉Cl₃O₈. Sucralose is made from a process that begins with sucrose. Three selected hydroxyl groups on the sucrose molecule are replaced by three chlorine atoms.
Sucralose is very sweet and provides a sweetness comparable to sugar even when used in small amounts. Due to its high sweetness, only very small amounts are needed to achieve the desired sweetness in foods and beverages. About 85% of sucralose is not absorbed by the body and is excreted unchanged through feces. About 15% is not broken down into energy, so sucralose does not provide any calories.
Food and beverage industry use
Sucralose is widely used as a sugar substitute in a variety of food and beverage products. It's commonly found in diet sodas, sugar-free or reduced-sugar desserts, baked goods, chewing gum, dairy products and other low-calorie or sugar-free foods.
Sucralose is available in powder and granular forms and can be used as a tabletop sweetener. Consumers can use it to sweeten drinks or sprinkle it on food as a sugar substitute.
Cooking & Baking
Due to its stability under heat, sucralose can be used in cooking and baking. It does not break down at high temperatures, making it suitable for use in a variety of recipes.
Low-calorie and sugar-free products
Sucralose is a key ingredient in low-calorie and sugar-free product formulations. It enables manufacturers to produce foods and beverages with lower calorie content while maintaining sweetness.
Some chefs and home cooks use sucralose in culinary applications where a sugar substitute is needed without adding calories. It can be incorporated into a variety of recipes.
Stable and non-metabolizable
Sucralose is stable under a variety of conditions, including heat and acidic or alkaline environments. Additionally, the body does not metabolize sucralose, so it passes through the digestive system without being absorbed.
Sucralose has been approved as a sweetener in many countries, including the United States, European Union, Canada, etc. Regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have evaluated its safety.
Sucralose is generally considered safe for consumption by the general population. However, individuals with certain sensitivities or health conditions may want to consult a healthcare professional before using products containing sucralose.
It's important to note that while sucralose is a widely used sugar substitute, personal preferences and sensitivities vary, and some people may prefer other sweeteners or choose to consume natural sugars in moderation.