Products
Sucralose is commercially available in many countries in the form of drops (CandyS) and in processed products, among others. It was first approved in Canada in 1991 and is now available in the EU, the US and other countries (Splenda). It has been approved in many countries since 2006.
Structure and properties
Sucralose (C12H19Cl3O8, Mr = 397.6 g/mol) is a triply chlorinated derivative of the domestic sugar (sucrose). Three hydroxyl groups of the disaccharide have been replaced by chlorine atoms. Sucralose is produced synthetically starting from sucrose.
Effects
Sucralose is up to 650 times sweeter than ordinary sugar with no bitter aftertaste. It is gentle on teeth, has no calories and tastes similar to sugar. It is heat stable and therefore suitable for cooking and baking. Sucralose is absorbed only about 15% and excreted mainly unchanged. The drug can also be used by diabetics.
Fields of application
As a sweetener for beverages, sweets, foods and medicines.
Adverse effects
According to the manufacturer and authorities, sucralose is well tolerated and can be safely taken by children, pregnant women and together with medicines. This has been proven with more than 100 scientific studies, they said. Like all synthetic sweeteners, however, sucralose is also criticized. Above all, it is doubted whether the substance is really as biologically inert as it is touted to be (e.g., Schiffman, Rother, 2013).