Sucralose
The short version
A heat-stable, calorie-free sweetener about 600 times sweeter than sucrose.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Discovered in 1976 by researchers at Tate & Lyle and Queen Elizabeth College. Produced by selectively chlorinating sucrose at three positions.
How it's used
Used in diet drinks, baked goods, dairy products, and tabletop sweeteners. One of the few intense sweeteners that survives baking temperatures.
Safety profile
ADI of 15 mg/kg body weight (FDA), 5 mg/kg (EU). Most sucralose passes through unchanged. Recent studies have raised questions about heat-degradation products (chloropropanols) when baked at very high temperatures and about effects on gut microbiota.
Physical & chemical properties
White crystalline powder, very soluble in water. Stable to heat, acid, and prolonged storage.
Regulation worldwide
Permitted globally. EU Food Safety Authority has reopened safety review in light of new evidence.
Educational information only. Not medical or dietary advice.