SUCRALOSE

Sucralose is widely used across several industries.
In the food and beverage industry, Sucralose is used in soft drinks, dairy products, baked goods, desserts, and sugar-free or reduced-calorie foods.
In pharmaceutical applications, sucralose is used as a sweetening agent in syrups, chewable tablets, lozenges, and other formulations to improve palatability without adding calories.,

CAS Number: 56038-13-2
EC Number: 259-952-2
Molecular Formula: C₁₂H₁₉Cl₃O₈
Molecular Weight: 397.64 g/mol

SYNONYMS:
1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactopyranoside, Systematic IUPAC name: (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′,4,6′-Trichlorogalactosucrose, Trichlorosucrose, E955, 4,1′,6′-Trichloro-4,1′,6′-trideoxygalactosucrose, TGS, Sucralose, 56038-13-2, Splenda, Trichlorosucrose, Aspasvit, Trichlorogalactosucrose, Sucrazit, Trichlorogalacto-sucrose, Sansweet su 100, 96K6UQ3ZD4, 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactopyranoside, San sweet sa 8020, 4,1',6'-trichlorogalactosucrose, NSC-759272, INS NO.955, DTXSID1040245, CHEBI:32159, INS-955, 1',4',6'-TRICHLORO-GALACTOSUCROSE, DTXCID9020245, E-955, 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside, alpha-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-, (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, (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, RefChem:6267, GlyTouCan:G30984WQ, G30984WQ, 1',4',6'-trichloro-1',4,6'-trideoxygalactosucrose, 259-952-2, 1',4,6'-Trichlorogalactosucrose, EINECS 259-952-2, C12H19Cl3O8, CHEMBL3185084, a-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl4-chloro-4-deoxy-, Acucar Light, MFCD03648615, 1-(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-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-, 4,1',6'-Trichloro-4,1',6'-trideoxy-galacto-sucrose, E955;Trichlorosucrose, UNII-96K6UQ3ZD4, CAS-56038-13-2, BRN 3654410, Sucralose [BAN:NF], CCRIS 8449, Sucralose CRS, HSDB 7964, Sucralose; 1,6-Dichloro-1,6-dideoxy-beta-d-fructofuranosyl 4-chloro-4-deoxy-alpha-d-galactopyranoside, SUCRALOSE [FCC], SUCRALOSE [II], SUCRALOSE [MI], 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, Sucralose, analytical standard, orb1308737, orb3140120, SUCRALOSE [EP MONOGRAPH], MSK3215, 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, NSC 759272, OS04165, NCGC00249110-01, NCGC00249110-03, NCGC00249110-04, NCGC00257400-01, NCGC00259301-01, SBI-0206860.P001, Sucralose 1000 microg/mL in Acetonitrile, 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-|A-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-beta-d-fructofuranosyl4-chloro-4-deoxy-alpha-d-gala, 1,6-dichloro-1,6-dideoxy-.beta.-d-fructofuranosyl-4-chloro-4-deoxy-.alpha.-d-galactopyranoside, 1,6-Dichloro-1,6-dideoxy-|A-D-fructofuranosyl-4-chloro-4-deoxy-|A-D-galactopyranoside, E955, Trichlorosucrose

Sucralose is a chlorinated disaccharide derivative of sucrose and is classified as a high-intensity artificial sweetener.
Sucralose is produced by selectively substituting three hydroxyl groups in sucrose with chlorine atoms, which significantly enhances sweetness while preventing metabolism by the human body.
Sucralose is highly stable in acidic environments, making it ideal for carbonated beverages.

Sucralose also exhibits synergistic effects when combined with other sweeteners, improving overall taste profiles.
Environmentally, sucralose is relatively persistent compared to natural sugars, as it resists biodegradation, which has led to interest in its environmental fate in wastewater systems.
Sucralose is an artificial sweetener that is generally considered safe when enjoyed in moderation.

However, research on Sucralose's long-term effects has turned up mixed results.
Excessive amounts of added sugar can have harmful effects on your metabolism and overall health.
For this reason, many people turn to artificial sweeteners like sucralose.

Sucralose (E955) is a zero-calorie, artificial sweetener 600 times sweeter than sucrose.
Sucralose is a zero-calorie artificial sweetener, and Splenda is the most common sucralose-based product.
Sucralose is made from sugar in a multistep chemical process in which three hydroxyl groups are replaced with chlorine atoms.

Supposedly, Sucralose was discovered in 1976 when a scientist at a British college allegedly misheard instructions about testing a substance.
Instead, he tasted Sucralose, realizing that it was highly sweet.
The companies Tate & Lyle and Johnson & Johnson then jointly developed Splenda products.

Sucralosewas introduced in the United States in 1998 and is one of the most popular sweeteners in the country.
Sucralose is calorie-free, but Splenda also contains the carbohydrates dextrose (glucose) and maltodextrin, which brings the calorie content up to 3.36 calories per gram (g).
Sucralose is approximately 600 times sweeter than sugar.

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.
It 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 an artificial sweetener that is about 600 times sweeter than sugar.
Sucralose tastes similar to sugar but contains zero calories.
Sucralose is an artificial sweetener used as a sugar substitute.

Sweetness intensity roughly 600 times that of sucrose and is nonnutritive and noncaloric; largely unabsorbed in the gastrointestinal tract
Sucralose is an artificial sweetener that often comes in a yellow packet.
The difference between Sucralose and other sweeteners, like aspartame (Equal) and saccharin (Sweet’N Low), is that it’s actually made from real sugar.

This gives Sucralose 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.
It 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.
Sucralose is a zero-calorie chemically synthesized sweetener that is extracted from sucrose.

Sucralose is 650 times sweeter compared with naturally extracted sugar.
Most of the sucralose consumed is not completely absorbed by the human body and is disposed of through excretion.
Approximately 8–20% of the sucralose gets into the blood and is excreted through urine without metabolism.

Sucralose is an artificial sweetener and sugar substitute.
The majority of ingested sucralose sweetener 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.
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 products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.
Sucralose is a high potency sweetener that starts life as table sugar (sucrose) and is then processed to create sucralose – 600 times sweeter, but without the calories.

Sucralose's ability to maintain sweetness, through a wide variety of food processing conditions, pH and over a long shelf life, makes 
Sucralose a reliable partner in a huge range of products.
The sugar-like taste makes Sucralose ideal for manufacturers, looking to create low calorie products that appeal to consumers.

Sucralose is a type of sweetener that does not contain calories.
Sucralose is used as an ingredient to replace sugar in reduced-calorie foods and beverages.
Sucralose is the primary sweetener in some brands of tabletop sweetener packets.

Sucralose is an artificial sweetener that is 400 to 600 times sweeter than sucrose (table sugar).
Sucralose is very stable and may be used to sweeten a wide range of foods including beverages, cakes, chewing gum, cookies, gelatin, yogurt, and frozen dairy desserts.
Foods and beverages sweetened with sucralose retain their sweetness for a very long time under a wide range of conditions, such as freezing or cooking.

Sucralose is a noncaloric substance – which means it contains no calories – because it cannot be broken down by our bodies.
Sucralose is a synthetic sweetener made from table sugar (sucrose) composed of glucose and fructose.
Chemically, sucralose is made by replacing three hydroxyl groups in sugar with three chlorine atoms.

Sucralose also contains maltodextrin and dextrose, which serve as fillers, sweeteners, and preservatives.2
Sucralose was approved by the Food and Drug Administration (FDA) in 1998 and is known to be very sweet.
It's approximately 600 times sweeter than table sugar, so you need much less sucralose to provide the same sweetness as sugar.2

Additionally, Sucralose contributes few to no calories because the body isn't able to absorb it like sugar.
Sucralose also doesn't affect teeth the way that sugar does.
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 Sucralose's 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 Sucralose remains stable in heat, you can swap it for sugar in baked goods.

The U.S. Food and Drug Administration reviewed more than 110 safety studies before approving it as a sweetener in 1998.
But since then, research has raised questions about the safety of sucralose.

USES and APPLICATIONS of SUCRALOSE:
Sucralose is widely used across several industries.
In the food and beverage industry, Sucralose is used in soft drinks, dairy products, baked goods, desserts, and sugar-free or reduced-calorie foods.
Its high stability allows Sucralose to retain sweetness during cooking and long-term storage.

In pharmaceutical applications, sucralose is used as a sweetening agent in syrups, chewable tablets, lozenges, and other formulations to improve palatability without adding calories.
Sucralose is also used in nutritional products, including protein powders and dietary supplements, where low-calorie sweetening is required.
Sucralose is approximately 600 times sweeter than sucrose and is widely used in food, beverages, and pharmaceutical formulations.

Sucralose is used in many food and beverage products because it is a non-nutritive sweetener, 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.
Sucralose content is about 1.1% and remainder is bulking agents.

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.
It is also used in canned fruits wherein water and sucralose take the place of much higher-energy corn syrup-based additives.

Sucralose mixed with dextrose or maltodextrin (both made from corn) as bulking agents is sold internationally.
Sucralose is often used as a sugar substitute in foods and drinks marketed as “diet,” “low calorie” or “zero sugar.”
Sucralose is most commonly found in soda, flavored water, sports drinks, and other beverages, as well as yogurt, energy and granola bars, ice cream, candy, chewing gum and mints.

As a table sugar substitute, sucralose is better known.
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 also used in tabletop sweeteners.
There are numerous brands of sucralose-based tabletop sweeteners.

Sucralose is often used in a wide range of fizzy drinks, table-top sweeteners, salad dressings, baking mixes, breakfast cereals, and chewing gum due to its bitter-free aftertaste.
Sucralose is blended with other calorie-free sweeteners such as dextrose and maltodextrin to reduce its excessive sweetness.
Sucralose is the most widely used artificial sweetener and was first approved by the FDA in 1998.

KEY ASPECTS OF SUCRALOSE:
Usage: 
Sucralose is used in over 4,500 products, including diet drinks, yogurt, and sweets.
Sucralose is popular because it lacks a bitter aftertaste.

Sucralose is an artificial sweetener and sugar substitute.
In the European Union, Sucralose is also known under the E number E955.

It 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.
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.

COOKING, SUCRALOSE:
This mixture of granulated sucralose includes fillers, all of which rapidly dissolve in water.
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.

BENEFITS of SUCRALOSE:
Sucralose offers several advantages:
Sucralose provides intense sweetness without calories
Suitable for diabetic and weight-management diets

Sucralose does not promote tooth decay
Stable in a wide range of processing conditions

Sucralose enhances flavor without contributing bulk or energy
Unlike bulk sweeteners such as polyols, sucralose is used in very small quantities due to its high potency.
Sucralose is often blended with bulking agents (e.g., maltodextrin) to facilitate handling and dosing.

HOW SUCRALOSE’S USED?
Sucralose has better stability and a higher safety rating than other non-nutritive sweeteners and is considered to have a better flavor.
As such, Sucralose's used in various low-calorie foods, beverages, and medications to provide sweetness without adding a significant amount of calories, including:
*Light yogurt and ice cream
*Sugarless gum
*Sugar-free candy and soda
*Gelatins
*Frozen dairy desserts
Sucralose is available as a standalone product in the baking and sweetener section and is also present in many packaged foods.

PHYSICAL AND CHEMICAL PROPERTIES of SUCRALOSE:
Sucralose appears as a white to off-white crystalline powder with an intensely sweet taste and no characteristic odor.
Sucralose is highly soluble in water and exhibits good solubility in ethanol and methanol.
Sucralose has a melting point typically around 125–130°C with decomposition.

Sucralose is highly stable under a wide range of pH conditions and maintains its sweetness during heat processing, making it suitable for baking and pasteurized products.
Chemically, sucralose is a non-caloric compound because it is not significantly metabolized by the human body.

The presence of chlorine atoms increases Sucralose's chemical stability and resistance to enzymatic breakdown.
Sucralose is non-reducing and does not participate in Maillard browning reactions.
Sucralose also exhibits excellent shelf stability and compatibility with other food ingredients.

CHARACTERISTICS of SUCRALOSE:
Sucralose is characterized by:
*Extremely high sweetness intensity (~600× sucrose)
*Zero or negligible caloric contribution
*High thermal and pH stability
*Non-cariogenic nature
*No significant effect on blood glucose or insulin levels
*Clean, sugar-like taste with minimal aftertaste

HOW IS SUCRALOSE DIFFERENT FROM SUGAR?
Both sucralose and sugar (sucrose) provide sweet taste.
However, sucralose is 600 times sweeter than sugar, so only a tiny amount is needed to provide the same level of sweetness as sugar.
Sucralose is calorie-free, while sugar contains about four calories per gram.
When we consume sugar, our body breaks Sucralose down into glucose and fructose, uses what it needs, and stores the rest in various forms for future use.
In contrast, when we consume sucralose, it quickly passes through the body unchanged—it does not get broken down or stored.

IS SUCRALOSE SAFE?
Yes, sucralose is safe to consume.
Sucralose’s one of eight low- and no-calorie sweeteners permitted by the U.S Food and Drug Administration (FDA) for use in the U.S. food supply.
Sucralose was approved for use by the FDA in 1998.

HOW IS SUCRALOSE PRODUCED?
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 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.
Sucralose has a role as a xenobiotic, a sweetening agent and an environmental contaminant.
Sucralose is an organochlorine compound and a disaccharide derivative.

WHAT IS THE DIFFERENCE BETWEEN SUCROSE AND SUCRALOSE?
Sucrose is a naturally occurring sugar that is made up of glucose and fructose and is commonly called table sugar.
Sucralose is produced naturally by plants which means we can extract and refine sucrose from sugar cane or sugar beet.

CHEMISTRY AND PRODUCTION of SUCRALOSE:
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 then by hydrolysis of the ester.

STORAGE of SUCRALOSE:
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

WHAT IS SUCRALOSE MADE OF?
Sucralose is made in a laboratory by chemically modifying sucrose, which is a naturally occurring disaccharide containing glucose and fructose and commonly known as table sugar.
The key difference between sucralose and sucrose is that three hydroxyl groups on the sucrose molecule have been replaced by three chlorine atoms on the sucralose molecule.
This makes the chemical structure of sucralose very similar to sucrose.
The chemical formula for sucralose is C12H19Cl3O8
The actual process of modifying sucrose into sucralose is complex but achievable by at least 3 different routes industrially, all of which are patented.

HISTORY of SUCRALOSE:
Sucralose was discovered in 1975 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, mixing sulfuryl chloride with sugar, 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.

PHYSICAL and CHEMICAL PROPERTIES of SUCRALOSE:
CAS Number: 56038-13-2
EC Number: 259-952-2
Molecular Formula: C₁₂H₁₉Cl₃O₈
Molecular Weight: 397.64 g/mol
Chemical formula C12H19Cl3O8
Molar mass 397.63 g·mol−1
Appearance off-white to white powder
Odor odorless
Density 1.69 g/cm3
Melting point 125 °C (257 °F; 398 K)

Solubility in water 283 g/L (20 °C)
Acidity (pKa) 12.52±0.70
Molecular Weight 397.6 g/mol
XLogP3 -1.5
Hydrogen Bond Donor Count 5
Hydrogen Bond Acceptor Count 8
Rotatable Bond Count 5
Exact Mass 396.014551 Da
Monoisotopic Mass 396.014551 Da

Topological Polar Surface Area 129 Ų
Heavy Atom Count 23
Formal Charge 0
Complexity 405
Isotope Atom Count 0
Defined Atom Stereocenter Count 9
Undefined Atom Stereocenter Count 0
Defined Bond Stereocenter Count 0
Undefined Bond Stereocenter Count 0
Covalently-Bonded Unit Count 1
Compound Is Canonicalized Yes

FIRST AID MEASURES of SUCRALOSE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of SUCRALOSE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of SUCRALOSE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of SUCRALOSE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of SUCRALOSE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of SUCRALOSE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available