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SUCRALOSE

CAS NO.: 56038-13-2
EC/LIST NO.: 259-952-2

Sucralose is an artificial sweetener and sugar substitute. 
The majority of ingested sucralose is not broken down by the body, so it is noncaloric.
In the European Union, it is also known under the E number E955. 
Sucralose is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups to give a 1,6-dichloro-1,6-dideoxyfructose–4-chloro-4-deoxygalactose disaccharide. 
Sucralose 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. 
Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks. 

While sucralose is largely considered shelf-stable and safe for use at elevated temperatures (such as in baked goods), there is some evidence that it begins to break down at temperatures above 119 degrees Celsius.
The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.
Sucralose is commonly sold under the Splenda brand name. 
Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.

Sucralose is marketed as Splenda, an artificial sweetener that often comes in a yellow packet. 
The difference between Splenda and other sweeteners, like aspartame (Equal) and saccharin (Sweet’N Low), is that it’s actually made from real sugar. 
This gives it a taste that is generally more preferable compared to other artificial sweeteners.

Sucralose is chemically changed so that it’s 600 times sweeter than real sugar with almost no calories. 
Sucralose doesn’t leave an aftertaste in your mouth, so sucralose is used in foods like yogurt, candy, ice cream, and soda.

In addition to being changed for taste, sucralose is also altered so that most of it passes through your body instead of being stored to later use as energy. 
To make sucralose almost calorie-free, some naturally occurring parts of the sugar molecule, called hydroxyl, are swapped out for chlorine.


There are a variety of artificial sweeteners available, all of which mimic the sweet taste of sugar (sucrose) without the calories. 
Sucralose is unique among artificial sweeteners because it’s made from real sugar. 
A chemical process tweaks its chemical structure, making it 600 times sweeter than sugar — and essentially calorie-free.

Fans like sucralose because it doesn’t have a bitter aftertaste, as some fake sugars do. 
That may be why it’s so hard to avoid. Sucralose is in everything from sugar-free gum and soda to ice cream and yogurt. 
And because it remains stable in heat, you can swap it for sugar in baked goods.

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. 

Like other no-calorie sweeteners, sucralose is intensely sweet. 
Sucralose is about 600 times sweeter than sugar, so only small amounts of sucralose are used to match the sweetness provided by sugar. 
Sucralose is permitted by the U.S. Food and Drug Administration (FDA) for use as a general-purpose sweetener, meaning it can be used as an ingredient in any type of food or beverage. 
Sucralose is exceptionally stable, so foods and beverages sweetened with sucralose stay sweet under a wide range of conditions. 
This includes frozen foods like ice cream and other frozen desserts, as well as foods that need to be heated to high temperatures, like baked goods and foods that require sterilization. 
However, a recipe that uses sucralose in place of sugar may turn out slightly different because, in addition to sweetness, sugar plays several roles related to volume and texture in recipes but varies based on the type of recipe.

Sucralose is one of the popular food additives and ingredients in most countries, As a professional Sucralose supplier and manufacturer, Foodchem International Corporation has been supplying and exporting Sucralose from China for almost 10 years, please be assured to buy Sucralose at Foodchem.

Sucralose is a derivative of sucrose, which is generally used as a non-nutritive sweetener in foods and beverages.
Sucralose, belonging to the class of synthetic sweeteners, is a noncarcinogenic taste enhancer, found to be 400-800 times sweeter than sucrose. 
Sucralose is not involved in inducing glycemic response and is virtually noncaloric. 
Sucralose is used as a part of a comprehensive portfolio of analytical standards to monitor natural and artificial sugar substitutes in the food and beverage industries. 
This product finds applications as a sweetener in a variety of food products and beverages including desserts, bakery products, canned fruits/vegetables, dressings, breakfast cereals, confectionery, medical foods, dietary supplements, etc.

Sucralose is an artificial sweetener made from sucrose. 
Being around six hundred times sweeter than regular sugar and deemed safe by the FDA, the compound is often used for those looking for a low calorie sweetener. 
Sucralose, commercially recognizable as Splenda, is metabolized without being broken down; this means the body does not gain any calories or energy from consuming it. 
Sucralose is also very stable at almost all temperatures making it safe for baking. 
Splenda can be found in any major supermarket and has been a popular product for several years

Sucralose is a chlorinated sucrose derivative. 
This means it’s derived from sugar and contains chlorine.

Making sucralose is a multistep process that involves replacing the three hydrogen-oxygen groups of sugar with chlorine atoms. 
The replacement with chlorine atoms intensifies the sweetness of sucralose.

Originally, sucralose was found through the development of a new insecticide compound. 
Sucralose was never meant to be consumed.

However, Sucralose was later introduced as a “natural sugar substitute” to the masses, and people had no idea that the stuff was actually toxic.

In 1998, the Food and Drug Administration (FDA) approved sucralose for use in 15 food and beverage categories, including water-based and fat-based products like baked goods, frozen dairy desserts, chewing gum, beverages and sugar substitutes. 
Then, in 1999, the FDA expanded its approval for use as a general-purpose sweetener in all categories of foods and beverages.

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

Sucralose is an artificial sweetener. 
Although the name sucralose ends in -ose, it is not a sugar like fructose or sucrose, so the name is rather misleading. 
Sucralose is a modified form of ordinary sugar (sucrose). 
Sucralose is also known under the E number E955.

Sucralose is commonly found in granular, liquid or mini-tablet form and sold under the trade name of 'Splenda' or as the individual yellow packets of Canderel (not other versions of Canderel as they contain different sweeteners).

Sucralose-based products are in a broad range of lower-calorie foods, including table top sweeteners, fizzy drinks, chewing gum, baking mixes, breakfast cereals and salad dressings.

Sucralose is made from regular white table sugar, which biochemically is known as sucrose.
During the manufacturing process, three hydrogen-oxygen groups are replaced with chlorine atoms on every sucrose molecule. 
The resulting product is about 600 times sweeter than sugar, so only a tiny amount is needed to sweeten foods and beverages.

The addition of the chlorine also means your body doesn't recognize it as sugar, so the molecules aren't broken down. 
Almost all of the sucralose you consume passes through your digestive system without being absorbed, which makes it calorie-free.


Sucralose (E 955) is a sweetener that tastes about 600 times sweeter than granulated sugar. 
The substance itself and its aqueous solution sold as liquid sweetener are "calorie-free".
When sucralose and sucralose-containing foods e.g. canned vegetables or bakery products are heated > 120°C, compounds with a harmful and carcinogenic potential may be formed. 
During heat exposure dechlorination takes place. 
Temperatures above 120°C can occur during industrial processing as well as in the kitchen at home when preparing a meal (baking, fying, roasting). 
The deliberated chlorine may lead to further reactions and finally even highly toxic polychlorinated dibenzo-p-dioxins (PCDD) or dibenzofurans (PCDF) or chloropropanols can be formed, the institute mentioned in its risk assessment.
The European Food Safety Authority (EFSA) is currently reviewing the re-evaluation of authorised food additives under Regulation (EC) No 1333/2008 and Regulation (EU) No 257/2010 with sucralose. 
The result of evaluation is pending, however the BfR recommends to avoid any heating of this sweetener to temperatures mentioned.

The German Sweetener Association welcomes the fact that the Federal Institute for Risk Assessment (BfR) has now evaluated the current data on the stability of sucralose, however also pointed to the fact, that even the BfR experts admitted that the available studies do not provide a comprehensible and reliable explanation of which compounds are formed in detail and that the available data cannot be used to assess the extent to which toxicologically relevant substances are produced. 
The association accuses the BfR of the unnecessary scaremongering.

We call in mind the beginning of the “acrylamide story” and advocate making the BfR opinion the occasion of factual reviews.

Sucralose (E 955) is a sweetener that tastes about 600 times sweeter than granulated sugar. 
The substance itself and its aqueous solution sold as liquid sweetener are "calorie-free".
When sucralose and sucralose-containing foods e.g. canned vegetables or bakery products are heated > 120°C, compounds with a harmful and carcinogenic potential may be formed. 
During heat exposure dechlorination takes place. 
Temperatures above 120°C can occur during industrial processing as well as in the kitchen at home when preparing a meal (baking, fying, roasting). 
The deliberated chlorine may lead to further reactions and finally even highly toxic polychlorinated dibenzo-p-dioxins (PCDD) or dibenzofurans (PCDF) or chloropropanols can be formed, the institute mentioned in its risk assessment.
The European Food Safety Authority (EFSA) is currently reviewing the re-evaluation of authorised food additives under Regulation (EC) No 1333/2008 and Regulation (EU) No 257/2010 with sucralose. 
The result of evaluation is pending, however the BfR recommends to avoid any heating of this sweetener to temperatures mentioned.

The German Sweetener Association welcomes the fact that the Federal Institute for Risk Assessment (BfR) has now evaluated the current data on the stability of sucralose, however also pointed to the fact, that even the BfR experts admitted that the available studies do not provide a comprehensible and reliable explanation of which compounds are formed in detail and that the available data cannot be used to assess the extent to which toxicologically relevant substances are produced. 
The association accuses the BfR of the unnecessary scaremongering.

We call in mind the beginning of the “acrylamide story” and advocate making the BfR opinion the occasion of factual reviews.

Sucrose is a naturally occurring sugar, commonly known as table sugar. 
Sucralose, on the other hand, is an artificial sweetener, produced in a lab. 
Sucralose, like Splenda, is trichlorosucrose, so the chemical structures of the two sweeteners are related, but not identical.


The molecular formula of sucralose is C12H19Cl3O8, while the formula for sucrose is C12H22O11. 
Superficially, the sucralose molecule looks like the sugar molecule. 
The difference is that three of the oxygen-hydrogen groups attached to the sucrose molecule are replaced by chlorine atoms to form sucralose.

Unlike sucrose, sucralose is not metabolized by the body. 
Sucralose contributes zero calories to the diet, compared with sucrose, which contributes 16 calories per teaspoon (4.2 grams). 
Sucralose is about 600 times sweeter than sucrose. 
But unlike most artificial sweeteners, it doesn't have a bitter aftertaste.

Sucralose, which is also referred to as Splenda, is a chemical that’s made in a laboratory. 
Sucralose’s been created to provide a zero-calorie alternative to sugar, that reportedly tastes very similar to, but isn’t actually sugar.


Sucralose’s possible to buy sucralose (Splenda) sugar substitute products. 
You’ll also find sucralose sweetener has been added to certain brands of diet sodas, yogurts and breakfast cereals. 
Sucralose is also heat-stable, which means you can cook and bake with it. 

You could say that it’s clever in the fact it’s been created by tweaking some of the bonds within sugar molecules to create something that isn’t digested or absorbed by the body as sugar is (more on this below).

So to clarify, sucralose does technically stem from sugar molecules, but it isn’t sucrose (table sugar). 
As for whether it’s safe for us to use instead of or alongside sugar, sucralose is believed to be a safer and healthier alternative to other artificial sweeteners, particularly aspartame.

Sucralose is a disaccharide composed of 1,6-dichloro-1,6-dideoxyfructose and 4-chloro-4-deoxygalactose.
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 finally deprotection by hydrolysis of the ester

Sucralose is made from a process that begins with regular table sugar (sucrose); however, sucralose is not sugar. 
Three select hydroxyl groups on the sucrose molecule are replaced with three chlorine atoms. 
Sucralose’s structure prevents enzymes in the digestive tract from breaking it down, which is an inherent part of its safety.  

Sucralose is a high-intensity sweetener created chemically with sugar (sucrose) as a raw material. 
Sucralose was discovered by chance in England in 1976 and was approved as a sweetener by Canada as the first country in 1993. 
In the EU Sucralose was approved in 2004.

Sucralose has E‑number 955. 
Sucraloses systematic name is: 1,6‑dichloro‑1, 6‑dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside. 
These chemical formulas are: C12H19Cl3O8. 
Sucralose is a white, almost odourless powder in a crystallized form that is 600 times sweeter than sugar.

Sucralose is found in over 4,000 foods and is a popular sweetener in the sports industry because it basically doesn’t provide any extra calories. 
Sucralose provides no calories as the body has difficulty breaking down sucralose.
You urinate 85.5 per cent and poop out 11 per cent of the sucralose intake within five days. Only 3 per cent is processed via the kidneys.

China has the most factories for the production of sucralose. They have 255 suppliers. 
The USA comes in second place with 28 suppliers, while England, which invented sucralose, has 11 suppliers. 
Sucralose is sold under a number of different brand names. 
The most famous brand is Splenda.

Sucralose is created by replacing three hydroxyl groups on a molecule with three chlorine atoms. 
Sucralose is therefore called chlorinated sucrose or organochlorine compound, just like DDT and PCBs which are now banned pesticides. 
This has created some controversy that we will return to.


Sucralose 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. 
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. 
Sucralose is used in products such as candy, breakfast bars, coffee pods, and soft drinks. 
Sucralose is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup-based additives. 
Sucralose mixed with maltodextrin or dextrose (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, in contrast to the blue packets commonly used by aspartame and the pink packets used by those containing saccharin sweeteners; in Canada, yellow packets are also associated with the SugarTwin brand of cyclamate sweetener.

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

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Sucralose may be used as an analytical reference standard for the quantification of the analyte in:
Commercial sugar-free products such as Splenda and Red Raspberry Diet Rite beverage using high performance anion-exchange (HPAE) chromatography coupled with pulsed amperometric detection (PAD).
Water and beverage samples using liquid chromatography/time-of-flight mass spectrometry (LC/TOF-MS).

In this modern age of artificial sweeteners, sucralose is found in many foods. 
In food, sucralose can be a substitute for sugar. 
Sucralose can be utilized wherever sugar can be used and is a very versatile substitute. 
People choose to use sucralose when their diet requires fewer calories. 
In situations where individuals need to cut down on their calorie intake, people will often purchase diet, light, or sugar-free food.

Many foods with such labels will contain a sugar substitute like sucralose or aspartame, another popular sugar substitute. 
Sucralose is safe for people of all age, even young children and women who are breastfeeding or pregnant. 
Children struggling with obesity often are recommended to eat more foods with less sugar. 
There are some 4,000+ products containing sucralose. 
Some of these products include: dairy products (low-fat flavored milk, light yogurt, low-fat coffee creamer, etc.), cereals & cereal bars, desserts (light pudding, light ice cream, popsicles, etc.), snack foods (light canned fruit, reduced calorie baked goods, candy, etc.), beverages (light juice, iced and hot tea, diet soda, coffee beverages, etc.), syrups and condiments (light maple syrup, low-calorie jams, jellies, etc.), nutritional products, and dietary supplements. 

The chances are extremely high that most people in developed countries have consumed sucralose because of the sheer number of appearances it makes in popular food items people enjoy. 
When it is not in a processed food item, sucralose can be identified by one of its other names, Splenda. Splenda has become a household name. 
Most people recognizes the little yellow packets in restaurants and cafes next to other substitutes like Sweet and Low and real sugar options like Sugar in the Raw. 
Like the placement would suggest, Splenda can be used to sweeten teas and coffees just like sugar. 
Consumers can also purchase Splenda in large quantities. Bags of granulated Splenda can be found at most supermarkets. 
This version of Splenda can be used in baking and other cooking procedures that call for large amounts of sugar. 
Though the compound can be substituted in most baking instances, the flavor, texture, and/or cooking time may differ somewhat to what people are familiar with when using sugar. 
Nowadays, many people utilize Splenda or similar products when they want their baked creations to have a few less calories.

IUPAC NAME :

(2R, 3R, 4R, 5R, 6R)-2-[(2R, 3S, 4S, 5S)-2,5-bis-(chloromethyl)-3,4-dihydroxyolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-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

(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

1,6-dichloro-1,6-dideoxy-ß-D-fructofuranosyl 4-chloro-4-deoxy-a-D-galactose

1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactose

SYNONYMS:

(2R,3R,4R,5R,6R)-2-{[(2R,3S,4S,5S)-2,5-Bis(chloromethyl)-3,4-dihydroxytetrahydro-2-furanyl]oxy}-5-chloro-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4-diol
1,6-Dichlor-1,6-dideoxy-β-D-fructofuranosyl-4-chlor-4-deoxy-α-D-galactopyranoside
1,6-Dichlor-1,6-didesoxy-β-D-fructofuranosyl-4-chlor-4-desoxy-α-D-galactopyranosid [German] [ACD/IUPAC Name]
1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl 4-chloro-4-deoxy-a-D-galactopyranoside
1,6-Dichloro-1,6-dideoxy-b-D-fructofuranosyl-4-chloro-4-deoxy-a-D-galactopyranoside
1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactopyranoside [ACD/IUPAC Name]
1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside
259-952-2 [EINECS]
3654410

 

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