What is Sucralose?

Sucralose is a zero-calorie sweetener that is used to reduce or replace sugar in a variety of foods and beverages. Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories but is 600 times sweeter than sucrose. Sucralose tastes like sugar and has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. The exceptional stability of sucralose allows food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking.

Benefits

• Tastes Like Sugar - Sucralose tastes like sugar and has no unpleasant aftertaste. In scientific taste tests conducted by independent research organizations, sucralose was found to have a taste profile very similar to sugar.
• Can Help Control Caloric Intake - Sucralose is not metabolized; thus, it has no calories. It passes rapidly through the body virtually unchanged, is unaffected by the body's digestive process, and does not accumulate in the body. By replacing sucralose with sugar in foods and beverages, calories can be reduced substantially, or, in many products, practically eliminated.
• Advantageous for People with Diabetes - Sucralose is not recognized as sugar or carbohydrate by the body. Thus, it has no effect on glucose utilization, carbohydrate metabolism, or glucose and fructose absorption. Studies in persons with normal blood glucose levels and in persons with either type 1 or type 2 diabetes have confirmed that sucralose has no effect on short- or long-term blood glucose control.
• Does Not Promote Tooth Decay - Scientific studies have shown that sucralose does not support the growth of oral bacteria and does not promote tooth decay.
• Extraordinary Heat Stability - Sucralose is exceptionally heat stable, making it ideal for use in baking, canning, pasteurization, aseptic processing, and other manufacturing processes that require high temperatures. In studies among a range of baked goods, canned fruits, syrups, jams, and jellies, no measurable loss of sucralose occurred during processing and throughout shelf life.
• Long Shelf Life - Sucralose combines the taste of sugar with the heat, liquid, and storage stability required for use in all types of foods and beverages. It is particularly stable in acidic products, such as carbonated soft drinks, and in other liquid-based products (e.g., sauces, jelly, milk products, and processed fruit drinks). Sucralose is also very stable in dry applications such as powdered beverages, instant desserts, and tabletop sweeteners.
• Ingredient Compatibility - Sucralose has excellent solubility characteristics for use in food and beverage manufacturing and it is highly compatible with commonly used food ingredients, including flavors, seasonings, and preservatives.

Here are the comparisons of several sweeteners.

Safety

The safety of sucralose is documented by one of the most extensive and thorough testing programs ever conducted on a new food additive. More than 100 studies conducted and evaluated over a 20-year period clearly demonstrate the safety of sucralose. Studies were conducted in a broad range of areas to assess whether there were any safety risks regarding cancer, genetic effects, reproduction and fertility, birth defects, immunology, the central nervous system, and metabolism. These studies clearly indicate that sucralose:

Does not cause:

• Tooth decay
• Cancer
• Genetic changes
• Birth defects

Has no effect on:

• Carbohydrate metabolism, short- or long-term blood glucose control.
• Male or female reproduction
• The immune system

In addition, a 2021 review of the genotoxic potential of five low- and no-calorie sweeteners concluded sucralose lacks genotoxic potential and the available scientific publications do not warrant a change to the existing scientific and regulatory conclusions regarding the safety of sucralose. 

 

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