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E 955

E 955 is an artificial sweetener and sugar substitute. 
The majority of ingested E 955 is not broken down by the body, so it is noncaloric.
In the European Union, it is also known under the E number E955. 

CAS:    56038-13-2
MF:    C12H19Cl3O8
MW:    397.63
EINECS:    259-952-2

E 955 is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups in the C1, C4, and C6 positions to give a 1,6-dichloro-1,6-dideoxyfructose–4-chloro-4-deoxygalactose disaccharide. 
E 955 is about 320 to 1,000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin.

While E 955 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 is commonly sold under the Splenda brand name.

E 955 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 E 955's synthetic derivatives, Phadnis was told to "test" a chlorinated sugar compound. 
Phadnis thought Hough asked him to "taste" E 955, so he did.
He found the compound to be exceptionally sweet.

Tate & Lyle patented the substance in 1976; as of 2008, the only remaining patents concern 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".

E 955 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, E 955 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 E 955 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 E 955's 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 is a disaccharide composed of 1,6-dichloro-1,6-dideoxyfructose and 4-chloro-4-deoxygalactose. 
E 955 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 is the only non-caloric sweetener made from sugar. 
E 955 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 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.

Certified pharmaceutical secondary standards for application in quality control provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to pharmacopeia primary standards.
E 955 is a polar, chlorinated sugar synthesized from saccharose precursor.
E 955 is widely used as a sweetener in a number of food and beverage products.

E 955 may be prepared by a variety of methods that involve the selective substitution of three sucrose hydroxyl groups by chlorine. 
E 955 can also be synthesized by the reaction of sucrose (or an acetate) with thionyl chloride.

A disaccharide derivative consisting of 4-chloro-4-deoxy-alpha-D-galactopyranose and 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranose units linked by a glycosidic bond.

E 955, an artificial sweetener, was discovered in a research programme supported by Tate & Lyle to halogenate sucrose. 
The majority of ingested E 955 is not broken down by the body, so it is noncaloric. 
In the European Union, E 955 has been given the E number E955. 
E 955 is about 320 to 1,000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin.  
E 955 is stable under heat and over a broad range of pH conditions. 
Therefore, E 955 can be used in baking or in products that require a long shelf life. 
The commercial success of E 955-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste profile, stability, and safety. 

E 955 Chemical Properties
Melting point: 115-1018°C
Boiling point: 104-107 C
Alpha: D +68.2° (c = 1.1 in ethanol)
Density: 1.375 g/cm
Vapor pressure: 0Pa at 25℃
Storage temp.: 2-8°C
Solubility: Do you have solubility information on this product that you would like to share
Form: Powder
pka: 12.52±0.70(Predicted)
Color: White
PH: 6-8 (100g/l, H2O, 20°C)
Optical activity: [α]/D 86.0±2.0°, c = 1 in H2O
Water Solubility: Soluble in Water.
Merck: 14,8880
BRN: 3654410
Stability: Hygroscopic
LogP: -0.51 at 20℃
CAS DataBase Reference: 56038-13-2(CAS DataBase Reference)
EPA Substance Registry System:E 955 (56038-13-2)

Uses
E 955 is used in many food and beverage products because it is a no-calorie sweetener, does not promote dental cavities, is safe for consumption by diabetics and nondiabetics, and does not affect insulin levels, although the powdered form of sucralose-based sweetener product Splenda (as most other powdered sucralose products) contains 95% (by volume) bulking agents dextrose and maltodextrin that do affect insulin levels. 
E 955 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. 

E 955 is used in products such as candy, breakfast bars, coffee pods, and soft drinks. 
E 955 is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup-based additives. 
E 955 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 is 600 times as sweet as sugar with a similar flavor profile. 
E 955 is heat stable, readily soluble, and maintains its stability at elevated temperatures. 
E 955 has been approved for use in specific categories that include baked products, beverages, confectioneries, and certain desserts and toppings.

E 955 (1,6-dichloro-1,6-dideoxy-p-fructofuranosyl-4-chloro-oc- D-galactopyra- noside) is a nonnutritive sweetener based on sucrose. 
E 955 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 modified sugar is minimally absorbed by the body and passes out unchanged. 
E 955 was approved for use in foods and beverages in 1999 in the United States.

E 955 is used as a sweetening agent in beverages, foods, and pharmaceutical applications. 
E 955 has a sweetening power approximately 300–1000 times that of sucrose and has no aftertaste. 
E 955 has no nutritional value, is noncariogenic, does not promote dental caries, and produces no glycemic response.

Cooking
E 955 is available in a granulated form that allows same-volume substitution with sugar. 
This mix of granulated E 955 includes fillers, all of which rapidly dissolve in water. 
While the granulated E 955 provides apparent volume-for-volume sweetness, the texture in baked products may be noticeably different. 
E 955 is not hygroscopic, which can lead to baked goods that are noticeably drier and manifest a less dense texture than those made with sucrose. 
Unlike E 955, which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e.g., in a 180 °C or 350 °F oven). 
Furthermore, in E 955's pure state, sucralose begins to decompose at 119 °C (246 °F).
Thus, in some recipes, such as crème brûlée, which require sugar sprinkled on top to partially or fully melt and crystallize, substituting E 955 does not result in the same surface texture, crispness, or crystalline structure.

Synonyms
Sucralose
56038-13-2
Trichlorosucrose
Splenda
Aspasvit
Acucar Light
Trichlorogalacto-sucrose
1',4,6'-Trichlorogalactosucrose
EINECS 259-952-2
UNII-96K6UQ3ZD4
Trichlorogalactosucrose
BRN 3654410
96K6UQ3ZD4
CHEBI:32159
1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactopyranoside
(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
CHEMBL3185084
NSC-759272
DSSTox_CID_20245
DSSTox_RID_79457
DSSTox_GSID_40245
Sucrazit
(2R,3R,4R,5R,6R)-2-(((2R,3S,4S,5S)-2,5-Bis(chloromethyl)-3,4-ihydroxytetrahydrofuran-2-yl)oxy)-5-chloro-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4-diol
.alph.-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl 4-chloro-4-deoxy-
4,1',6'-trichlorogalactosucrose
Sansweet su 100
4,1',6'-Trichloro-4,1',6'-trideoxy-galacto-sucrose
San sweet sa 8020
CAS-56038-13-2
Sucralose [BAN:NF]
MFCD03648615
INS NO.955
INS-955
E955
1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside
CCRIS 8449
Sucralose FCC
HSDB 7964
Sucralose, 98%
E-955
SUCRALOSE [FCC]
SUCRALOSE [II]
SUCRALOSE [MI]
SUCRALOSE [INCI]
SUCRALOSE [MART.]
SCHEMBL3686
SUCRALOSE [USP-RS]
SUCRALOSE [WHO-DD]
1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactose
alpha-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-
Sucralose, analytical standard
DTXSID1040245
SUCRALOSE [EP MONOGRAPH]
HMS2093H16
Pharmakon1600-01505953
(2R,3R,4R,5R,6R)-2-{[(2S,3R,4R,5R)-2,5-BIS(CHLOROMETHYL)-3,4-DIHYDROXYTETRAHYDROFURAN-2-YL]OXY}-5-CHLORO-6-(HYDROXYMETHYL)TETRAHYDRO-2H-PYRAN-3,4-DIOL
40J
HY-N0614
Sucralose, >=98.0% (HPLC)
ZINC4654665
Tox21_113658
Tox21_201752
Tox21_303425
BDBM50367128
NSC759272
s4214
AKOS015962432
CCG-213995
CS-8130
NSC 759272
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'-TRICHLORO-GALACTOSUCROSE
A22902
AB01563242_01
AB01563242_02
038S132
Q410209
SR-05000001935
SR-05000001935-1
W-203112
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-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactopyranoside
a-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl4-chloro-4-deoxy-
WURCS=2.0/2,2,1/[a2112h-1a_1-5_4*Cl][ha122h-2b_2-5_1*Cl_6*Cl]/1-2/a1-b2
(2R,3R,4R,5R,6R)-2-((2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxytetrahydrofuran-2-yloxy)-5-chloro-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4-diol
1,6-dichloro-1,6-dideoxy-.beta.-d-fructofuranosyl-4-chloro-4-deoxy-.alpha.-d-galactopyranoside

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