PRODUCTS

E 955 SUCRALOSE

E 955 Sucralose is a synthetic, chlorinated sugar derivative that is commonly used as a non-caloric artificial sweetener in a wide range of food and beverage products.
E 955 Sucralose is known for being several hundred times sweeter than sucrose (table sugar), which makes it highly effective for use in small quantities to provide a sweet taste without adding significant calories to the product.
E 955 Sucralose is manufactured by replacing three hydrogen-oxygen groups in the sugar molecule with chlorine atoms, which results in a compound that is not metabolized by the body, and thus has no caloric value.

CAS Number: 64644-65-1
Molecular Formula: C12H20Cl2O9
Molecular Weight: 379.18

Synonyms: 56038-13-2, Sucralose, Splenda, Trichlorosucrose, Aspasvit, EINECS 259-952-2, 1',4,6'-Trichlorogalactosucrose, UNII-96K6UQ3ZD4, 96K6UQ3ZD4, Sucrazit, Trichlorogalactosucrose, CHEBI:32159, BRN 3654410, Sansweet su 100, CCRIS 8449, Trichlorogalacto-sucrose, DTXSID1040245, HSDB 7964, 4,1',6'-trichlorogalactosucrose, San sweet sa 8020, 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactopyranoside, 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside, NSC-759272, INS NO.955, CHEMBL3185084, DTXCID9020245, INS-955, alpha-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-, NSC 759272, SUCRALOSE (II), SUCRALOSE [II], 1',4',6'-TRICHLORO-GALACTOSUCROSE, Acucar Light, E-955, MFCD03648615, SUCRALOSE (MART.), SUCRALOSE [MART.], SUCRALOSE (USP-RS), SUCRALOSE [USP-RS], a-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl4-chloro-4-deoxy-, (2R,3R,4R,5R,6R)-2-(((2R,3S,4S,5S)-2,5-Bis(chloromethyl)-3,4-dihydroxytetrahydrofuran-2-yl)oxy)-5-chloro-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4-diol, (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol, .alpha.-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl 4-chloro-4-deoxy-, SUCRALOSE (EP MONOGRAPH), SUCRALOSE [EP MONOGRAPH], 4,1',6'-Trichloro-4,1',6'-trideoxy-galacto-sucrose, E955;Trichlorosucrose, CAS-56038-13-2, Sucralose [BAN:NF], Sucralose; 1,6-Dichloro-1,6-dideoxy-beta-d-fructofuranosyl 4-chloro-4-deoxy-alpha-d-galactopyranoside, E955, SUCRALOSE [FCC], SUCRALOSE [MI], SCHEMBL3686, SUCRALOSE [WHO-DD], 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-d-galactose, Sucralose, analytical standard, BAQAVOSOZGMPRM-QBMZZYIRSA-N, HMS2093H16, Pharmakon1600-01505953, HY-N0614, Sucralose, >=98.0% (HPLC), Tox21_113658, Tox21_201752, Tox21_303425, BDBM50367128, NSC759272, s4214, AKOS015962432, CCG-213995, CS-8130, OS04165, NCGC00249110-01, NCGC00249110-03, NCGC00249110-04, NCGC00257400-01, NCGC00259301-01, (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxy-tetrahydrofuran-2-yl]oxy-5-chloro-6-(hydroxymethyl)tetrahydropyran-3,4-diol, 1-(1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl)-4-chloro-4-deoxy-alpha-D-galactopyranoside, SBI-0206860.P001, Sucralose 1000 microg/mL in Acetonitrile, 1',4',6'-Trideoxy-trichloro-galactosucrose, NS00000320, AB01563242_01, AB01563242_02, Q410209, SR-05000001935, SR-05000001935-1, BRD-K58968598-001-02-8, BRD-K58968598-001-03-6, Sucralose, European Pharmacopoeia (EP) Reference Standard, Sucralose, United States Pharmacopeia (USP) Reference Standard, Sucralose, Pharmaceutical Secondary Standard; Certified Reference Material, 1,6-Dichloro-1,6-dideoxy-b-D-fructofuranosyl-4-chloro-4-deoxy-a-D-galactopyranoside, 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-a-D-galactopyranoside, 1',6'-dichloro-1',6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside, 1,6-dichloro-1,6-dideoxy-.beta.-d-fructofuranosyl-4-chloro-4-deoxy-.alpha.-d-galactopyranoside, 259-952-2, Sucralose EP Impurity D;α-D-Galactopyranoside, 1-chloro-1-deoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-;Sucralose Impurity 4 (Sucralose Impurity D);Sucralose EP Impurity DQ: What is Sucralose EP Impurity D Q: What is the CAS Number of Sucralose EP Impurity D;Sucralose Impurity 4 (Sucralose EP Impurity D)

E 955 Sucralose is an artificial sweetener and sugar substitute.
In the European Union, it is also known under the E number E955.
E 955 Sucralose is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups—in the C1 and C6 positions of the fructose portion and the C4 position of the glucose portion—to give a 1,6-dichloro-1,6-dideoxyfructose–4-chloro-4-deoxygalactose disaccharide.

E 955 Sucralose is about 600 times sweeter than sucrose (table sugar), 3 times as sweet as both aspartame and acesulfame potassium, and 2 times as sweet as sodium saccharin.
The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.
E 955 Sucralose has been accepted as safe by several food safety regulatory bodies worldwide, including the U.S. Food and Drug Administration (FDA), the Joint FAO/WHO Expert Committee Report on Food Additives, the European Union's Scientific Committee on Food, Health Protection Branch of Health and Welfare Canada, and Food Standards Australia New Zealand.

At normal baking temperatures, E 955 Sucralose is mostly heat-stable, indicating that it retains its sweetness and is suitable as a sugar substitute for use in baked goods.
However, there is concern about the possible formation of dioxins when sucralose is heated.
Especially when heating sucralose above 120 °C, chlorinated organic compounds such as polychlorinated dibenzo-p-dioxins (PCDD), polychlorinated dibenzofurans (PCDF), or chloropropanol might form.

Due to its stability at high temperatures, E 955 Sucralose is often used in products that require cooking or baking, such as sugar-free baked goods, soft drinks, candies, and chewing gum.
One of the primary benefits of Sucralose over other sweeteners is its resistance to degradation under heat, light, and pH changes, which makes it especially suitable for use in products that have long shelf lives.
E 955 Sucralose is a disaccharide composed of 1,6-dichloro-1,6-dideoxyfructose and 4-chloro-4-deoxygalactose.

E 955 Sucralose is synthesized by the selective chlorination of sucrose in a multistep route that substitutes three specific hydroxyl groups with chlorine atoms.
This chlorination is achieved by selective protection of one of the primary alcohols as an ester (acetate or benzoate), followed by chlorination with an excess of any of several chlorinating agent to replace the two remaining primary alcohols and one of the secondary alcohols, and then by hydrolysis of the ester.

E 955 Sucralose was discovered in 1976 by scientists from Tate & Lyle, working with researchers Leslie Hough and Shashikant Phadnis at Queen Elizabeth College (now part of King's College London).
While researching novel uses of sucrose and its synthetic derivatives, Phadnis was told to "test" a chlorinated sugar compound. According to an anecdotal account, Phadnis thought Hough asked him to "taste" it, so he did and found the compound to be exceptionally sweet.
Tate & Lyle patented the substance in 1976; as of 2008, the only remaining patents concerned specific manufacturing processes.

A Duke University animal study funded by the Sugar Association found evidence that doses of Splenda (containing ~1% sucralose and ~99% maltodextrin by weight) between 100 and 1000 mg/kg BW/day, containing sucralose at 1.1 to 11 mg/kg BW/day, fed to rats reduced gut microbiota, increased the pH level in the intestines, contributed to increases in body weight, and increased levels of P-glycoprotein (P-gp).
These effects have not been reported in humans.
An expert panel, including scientists from Duke University, Rutgers University, New York Medical College, Harvard School of Public Health, and Columbia University reported in Regulatory Toxicology and Pharmacology that the Duke study was "not scientifically rigorous and is deficient in several critical areas that preclude reliable interpretation of the study results".

Sucralose was first approved for use in Canada in 1991.
Subsequent approvals came in Australia in 1993, in New Zealand in 1996, in the United States in 1998, and in the European Union in 2004.
By 2008, it had been approved in over 80 countries, including Mexico, Brazil, China, India, and Japan.

In 2006, the FDA amended the regulations for foods to include sucralose as a "non-nutritive sweetener" in food.
In May 2008, Fusion Nutraceuticals launched a generic product to the market, using Tate & Lyle patents.
In April 2015, PepsiCo announced that it would be moving from aspartame to sucralose for most of its diet drinks in the U.S. due to sales of Diet Pepsi falling by more than 5% in the U.S.

The company stated that its decision was a commercial one, responding to consumer preferences.
In February 2018, PepsiCo went back to using aspartame in Diet Pepsi because of an 8% drop in sales for the previous year.
E 955 Sucralose is stable when stored under normal conditions of temperature, pressure and humidity.

Upon prolonged heating during storage at elevated temperatures (38 °C, 100 °F), sucralose may break down, releasing carbon dioxide, carbon monoxide and minor amounts of hydrogen chloride.
E 955 Sucralose is a disaccharide composed of 1,6-dichloro-1,6-dideoxyfructose and 4-chloro-4-deoxygalactose.
E 955 Sucralose is synthesized by the selective chlorination of sucrose in a multistep route that substitutes three specic hydroxyl groups with chlorine atoms.

This chlorination is achieved by selective protection of one of the primary alcohols as an ester (acetate or benzoate), followed by chlorination with an excess of any of several chlorinating agent to replace the two remaining primary alcohols and one of the secondary alcohols, and then by hydrolysis of the ester.
E 955 Sucralose is the only non-caloric sweetener made from sugar.
E 955 Sucralose is in fact the latest non nutritive sweetener to have been approved by US FDA and other regulatory bodies and have hit the markets .

E 955 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, yet is 600 times sweeter than sucrose, making E 955 roughly twice as sweet as saccharin and four times as sweet as aspartame.
E 955 Sucralose is a polar, chlorinated sugar synthesized from saccharose precursor.

E 955 Sucralose is widely used as a sweetener in a number of food and beverage products.
E 955 Sucralose may be prepared by a variety of methods that involve the selective substitution of three sucrose hydroxyl groups by chlorine.
E 955 Sucralose can also be synthesized by the reaction of sucrose (or an acetate) with thionyl chloride.

E 955 Sucralose is an artificial sweetener commonly known as splenda and is also widely used as a sugar substitute.
E 955 Sucralose’s chemically changed so it’s 600 times sweeter than sugar with almost no calories.
It is usually identified in ‘sugar free’ ‘lite’ ‘zero calorie’ and ‘sugarless’ consumable products.

E 955 Sucralose is an intense, calorie-free sweetener made from sugar. Sucralose is around 600 times sweeter than household sugar.
The sweetener is used instead of sugar in many foods such as soft drinks, ice cream, yoghurts, ice cream and baked goods.
E 955 Sucralose is also suitable for tooth-friendly products as, unlike normal sugar, it does not contribute to tooth decay.

Sweeteners have no effect on insulin and blood sugar levels in the human body and are therefore particularly suitable for diabetics.
E 955 Sucralose is a white, crystalline powder that is easily soluble in water, methanol and alcohol.
It is only slightly soluble in ethyl acetate.

E 955 Sucralose, a widely used sugar substitute, 600 times sweet than sugar, is a new generation of artificial sweetener developed after aspartame (E951) and acesulfame potassium (E950).
It is free of carbs & calories and the European food additive number E955.
Generally, it is safe, synthetic, vegan, halal, kosher and gluten-free.

E 955 Sucralose is a no-calorie sweetener that can be used to lower one’s intake of added sugars while still providing satisfaction from enjoying the taste of something sweet.
While some types of sweeteners in this category are considered low-calorie (e.g., aspartame) and others are no-calorie (e.g., sucralose, monk fruit sweeteners and stevia sweeteners), collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners or low-calorie sweeteners.

Boiling point: 688.8±55.0 °C(Predicted)
Density: 1.71±0.1 g/cm3(Predicted)
pka: 12.52±0.70(Predicted)

Most ingested E 955 Sucralose is directly excreted in the feces, while about 11–27% is absorbed by the gastrointestinal tract (gut).
The amount absorbed from the gut is largely removed from the blood by the kidneys and eliminated via urine, with 20–30% of absorbed sucralose being metabolized.
Various assessments have reported different amounts of maximum acceptable daily intake (ADI), usually measured as mg per kg of body weight.

According to the Canadian Diabetes Association, the amount of sucralose that can be consumed over a person's lifetime without any adverse effects is 9 milligrams per kilogram of body weight per day.
The FDA approval process indicated that consuming sucralose in typical amounts as a sweetener was safe.
The intake at which adverse effects are seen is 1500 mg per kilogram of body weight per day, providing a large margin of safety compared to the estimated daily intake.

The European Food Safety Authority (EFSA) proposed an ADI of 5 mg per kilogram of body weight, while the FDA established it as 15 mg per kilogram of body weight, that is, 350–1050 mg per day for a person of 70 kg.
E 955 Sucralose is not metabolized by the human body and it is excreted unchanged.
It is an emerging environmental contaminant that can not be removed in conventional waste water treatment process.

According to one study, E 955 Sucralose is digestible by a number of microorganisms and is broken down once released into the environment.
However, measurements by the Swedish Environmental Research Institute have shown that sewage treatment has little effect on sucralose, which is present in wastewater effluents at levels of several μg/L (ppb).
No ecotoxicological effects are known at such levels, but the Swedish Environmental Protection Agency warns that a continuous increase in levels may occur if the compound is only slowly degraded in nature.

When heated to very high temperatures (over 350 °C or 662 °F) in metal containers, sucralose can produce polychlorinated dibenzo-p-dioxins and other persistent organic pollutants in the resulting smoke.
E 955 Sucralose has been detected in natural waters, but research indicates that the levels found in the environment are far below those required to cause adverse effects to certain kinds of aquatic life.
The European Food Safety Authority (EFSA) and other international food safety bodies have approved the use of sucralose as a safe food additive, with a maximum acceptable daily intake (ADI) set at 15 mg per kilogram of body weight.

However, like many artificial sweeteners, there are ongoing debates and research into the potential long-term health effects, with concerns about whether its consumption could lead to digestive issues or affect the gut microbiome.
While studies have generally shown it to be safe for human consumption, it is often recommended that people consume it in moderation.
E 955 Sucralose is also widely used in dietary supplements, particularly those marketed for weight loss or diabetes management, due to its ability to provide a sweet taste without causing spikes in blood sugar levels.

As a result, it is often included in sugar-free or low-calorie foods, such as sugar-free sodas, breakfast cereals, sauces, and syrups.
However, it's worth noting that while Sucralose is considered safe for the majority of the population, people with specific sensitivities may experience adverse reactions, such as gastric discomfort or an unpleasant aftertaste.
As with many food additives, individuals may react differently, and there is a push for more research into the long-term consumption effects of artificial sweeteners like sucralose.

A basic distinction is made between sweeteners and sugar substitutes.
Sweeteners are classed as additives and must be listed in the list of ingredients on packaging with their class name and designation or E number.
Sugar substitutes provide fewer calories than SugarHowever, in large quantities they have a laxative effect and cause diarrhoea.

While E 955 Sucralose is largely considered shelf-stable and safe for use at elevated temperatures (such as in baked goods), there is some evidence that E 955 begins to break down at temperatures above 119 °C (246 °F).
The commercial success of E 955-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability and safety.
E 955 Sucralose is commonly sold under the Splenda brand name.

Uses Of E 955 Sucralose:
E 955 Sucralose is a useful research chemical used as a modulator of human sweet taste receptor.
E 955 Sucralose is used in many food and beverage products because it is a non-nutritive sweetener (14 kilojoules [3.3 kcal] per typical one-gram serving), does not promote dental cavities, is safe for consumption by diabetics and nondiabetics and does not affect insulin levels.
The powdered form of the sucralose-based sweetener product Splenda contains the bulking agents – dextrose and maltodextrin.

E 955 Sucralose content is about 1.1% and remainder is bulking agents.
E 955 Sucralose is used as a replacement for (or in combination with) other artificial or natural sweeteners such as aspartame, acesulfame potassium or high-fructose corn syrup.
It is used in products such as candy, breakfast bars, coffee pods, and soft drinks.

E 955 Sucralose is also used in canned fruits wherein water and sucralose take the place of much higher-energy corn syrup-based additives.
E 955 Sucralose mixed with dextrose or maltodextrin (both made from corn) as bulking agents is sold internationally by McNeil Nutritionals under the Splenda brand name.
This mix of granulated sucralose includes fillers, all of which rapidly dissolve in water.

E 955 Sucralose is not hygroscopic when humidity is below 80%, which can lead to baked goods that are noticeably drier and manifest a less dense texture than those made with sucrose.
E 955 Sucralose is used in products such as candy, breakfast bars, coee pods, and soft drinks.
E 955 Sucralose is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup-based additives.

E 955 Sucralose mixed with dextrose or maltodextrin (both made from corn) as bulking agents is sold internationally by McNeil Nutritionals under the Splenda brand name.
In the United States and Canada, this blend is increasingly found in restaurants in yellow packets.
High intensity sweetener manufactured by replacing three hydroxyl groups on the sucrose molecule with three chlorine atoms.

The results are a sweetener of 0 cal that is not digested.
E 955 Sucralose is 600 times as sweet as sugar with a similar avor prole.
E 955 Sucralose is heat stable, readily soluble, and maintains its stability at elevated temperatures.

E 955 Sucralose has been approved for use in specic categories that include baked products, beverages, confectioneries, and certain desserts and toppings.
E 955 Sucralose is a nonnutritive sweetener based on sucrose.
E 955 Sucralose is selectively chlorinated and the glycoside link between the two rings is resistant to hydrolysis by acid or enzymes, so it is not metabolized.

E 955 has 400 to 800 times the sweetness of sucrose, is very soluble in water, and is stable in heat.
E 955 can be used in food products that are baked or fried.
E 955 is produced by the selective chlorination of the sucrose molecule using a patented process by Tate and LyIe that replaces the three hydroxyl groups (OH) with three chlorine (Cl) atoms.

This modied sugar is minimally absorbed by the body and passes out unchanged.
E 955 Sucralose was approved for use in foods and beverages in 1999 in the United States.
E 955 Sucralose is used as a sweetening agent in beverages, foods, and pharmaceutical applications.

E 955 Sucralose has a sweetening power approximately 300–1000 times that of sucrose and has no aftertaste.
E 955 Sucralose has no nutritional value, is noncariogenic, does not promote dental caries, and produces no glycemic response.
E 955 Sucralose is primarily used as a non-caloric sweetener in a variety of food and beverage products to provide sweetness without adding significant calories.

Its intense sweetness, estimated to be 600 times sweeter than sucrose (table sugar), allows manufacturers to use very small quantities, making it an effective option for calorie-conscious consumers.
It is widely included in sugar-free, low-calorie, and diet products, such as diet sodas, sugar-free gum, sugar-free candies, and sugar-free desserts.
These applications are particularly popular with people trying to reduce sugar intake, control weight, or manage diabetes.

Due to its heat stability, sucralose is also used in cooking and baking without losing its sweetness, which makes it an ideal substitute for sugar in products that need to be prepared at higher temperatures.
This characteristic makes it a popular ingredient in sugar-free baked goods, such as cakes, cookies, pastries, and sugar-free frostings.
In these applications, sucralose can retain its sweet taste and stability, even when exposed to prolonged baking temperatures.

E 955 Sucralose is also frequently found in pharmaceutical formulations, where it is used to mask the bitter taste of certain medications and supplements.
It is particularly useful in liquid medicines, oral syrups, and chewable tablets, improving the palatability of products that might otherwise be unappealing due to their inherent bitterness.
This is especially important for children's medicines or supplements, where a pleasant taste can encourage adherence to treatment.

In addition to food and pharmaceutical applications, sucralose is used in oral care products such as toothpaste and mouthwash, where it serves as a sweetening agent without contributing to dental decay.
Its non-fermentable nature means that it is not metabolized by bacteria in the mouth, making it safe for teeth and gums.
Furthermore, E 955 Sucralose is also utilized in beverages, including sports drinks, flavored waters, and energy drinks, providing sweetness without the added calories associated with sugar.

These drinks can be enjoyed by individuals who are monitoring their sugar intake for health reasons, such as those with diabetes or those looking to reduce calorie consumption.
E 955 Sucralose is also an ingredient in sugar-free syrups used for pancakes, waffles, and other foods, allowing people to enjoy their favorite toppings without worrying about excess sugar.

The use of E 955 Sucralose extends beyond food and drink, as it is found in various cosmetic products, including skin creams, lotions, and shampoos, where it helps to improve texture and provide mild sweetness in products designed for sensitive skin or those used in facial care.
Given its high sweetness potency and stability in various environments, E 955 Sucralose continues to be a widely used ingredient in a range of products aimed at providing a sweet taste without the caloric burden of traditional sugars.

Safety Profile Of E 955 Sucralose:
Some individuals may experience gastrointestinal discomfort when consuming E 955 Sucralose, particularly in larger amounts.
Symptoms can include bloating, gas, diarrhea, or stomach cramps.
This is more likely to occur when sucralose is consumed in large quantities or when combined with other sugar alcohols commonly found in sugar-free products.

There is ongoing research into the potential effects of sucralose on the gut microbiome.
Some studies suggest that sucralose may alter the composition of the gut bacteria, potentially leading to imbalances in gut flora.
This could affect digestion, immune function, and metabolic health, although these findings are not universally conclusive.

While rare, some people may have an allergic reaction to E 955 Sucralose or develop sensitivities to it.
Reactions could include symptoms like headaches, skin rashes, or swelling.
Individuals who suspect an allergy should consult with a healthcare professional to confirm whether sucralose is the cause.

Though sucralose does not raise blood sugar levels in most people, there is some evidence that in certain individuals, especially those with insulin resistance or diabetes, it may influence insulin sensitivity or glucose metabolism.
Some studies have indicated that the sweetener could affect insulin release or glucose tolerance when consumed in large quantities, potentially interfering with blood sugar control.