Ingredients
Sucralose
Made From Sugar, Zero Calories
Sucralose is a zero-calorie sweetener used to reduce or replace sugar in a wide variety of foods and beverages. Derived from sugar through a process that modifies the sugar molecule, sucralose is about 600 times sweeter than sugar while providing no calories. It delivers a clean, sugar-like taste without an aftertaste and is exceptionally stable, allowing it to be used in cooking, baking, and processed foods across a wide range of temperatures and storage conditions.
Available commercially in both granular and packet forms, it is commonly found in products such as soft drinks, fruit beverages, baked goods, sauces, and dairy products, offering consumers a convenient way to enjoy sweetness without added calories.
Benefits of Sucralose
No Calories
Although sucralose is made from sugar, it is not recognized by the body as a carbohydrate, so it contributes zero calories. Sucralose is a helpful alternative for people trying to reduce their sugar or calorie intake.
Suitable for People Living with Diabetes
Sucralose is not recognized as sugar or carbohydrate by the body. Thus, it has no effect on glucose utilization, carbohydrate metabolism, insulin secretion, or glucose and fructose absorption. Studies in both those with normal blood glucose levels and those living with either type 1 or type 2 diabetes have confirmed that sucralose has no effect on short- or long-term blood glucose control.
Extraordinary Heat Stability
The totality of evidence indicates that, in typical use scenarios, sucralose does not break down when used in baking applications, including those that utilize sucralose-based tabletop products.
Does Not Promote Tooth Decay
Sucralose does not cause dental problems. Studies demonstrate that sucralose is not used as a food source by oral bacteria that promote tooth
Long Shelf Life
Sucralose combines the taste of sugar with the heat, liquid, and storage stability required for use in all types of foods and beverages. It is particularly stable in acidic products, such as carbonated soft drinks, and in other liquid based products (e.g., sauces, jelly, milk products, processed fruit drinks). Sucralose is also very stable in dry applications such as powdered beverages, instant desserts, and tabletop sweeteners.
Facts About Sucralose
Origin
First discovered in 1976 and approved by the U.S. Food and Drug Administration (FDA) in 1998, the approval of sucralose was later expanded for general use in 1999. It is now approved in more than 80 countries worldwide and is widely used in a variety of recipes. The FDA has established an Acceptable Daily Intake (ADI) of 5mg/kg of body weight, which represents the daily intake limit whereby a substance can be consumed each day with no safety concern.
Safety
Supported by more than 100 studies conducted over two decades, sucralose has been shown to be safe and effective for use in foods, beverages, nutritional supplements, and tabletop sweeteners.
Sucralose is safe for use by various populations, including children, women who are pregnant or nursing, and people living with diabetes. Like all food ingredients, sucralose was put through extensive safety testing before it was allowed on the market.
Regulatory Status
Sucralose was approved for use by the FDA in 1998. In addition to the FDA, leading global health authorities such as the European Food Safety Authority (EFSA) and the Joint Food and Agriculture Association (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA) have concluded that sucralose is safe for human consumption.
Health and regulatory authorities around the world including the European Union Scientific Committee on Food (SCF), Food Standards Australia/New Zealand (FSANZ), Health Protection Branch of Health and Welfare Canada, and Japan’s Ministry of Health and Welfare have thoroughly evaluated safety studies on sucralose and have concluded its safety.
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