Sucralose

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 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.

History

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).

Health Effects

While the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have deemed sucralose safe for consumption, some studies have linked the sweetener to health risks, including cancer and negative effects on the gut microbiome.

Uses

Sucralose is found in many food and beverage products, used because it is a no-calorie sweetener, does not promote dental cavities, is safe for consumption by diabetics, 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 significantly affect blood sugar levels.

See Also

• Artificial sweeteners
• Sugar substitute
• Tate & Lyle
• Food and Drug Administration
• European Food Safety Authority

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Sucralose

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  Haworth projection of sucralose

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  Sucralose molecular structure spinning