SUCRALOSE
SUCRALOSE
Sucralose is a semisynthetic sweetener resulting of a chemical modification of sucrose by the replacement of three hydroxyl groups on sucrose by chlorine atoms (4′-, 1′- and 6′ positions), in order to increase sweetening power.
Sucralose is commonly used as a sugar substitute in both cooking and baking.
Sucralose is calorie-free, but Sucralose also contains the carbohydrates dextrose (glucose) and maltodextrin, which brings the calorie content up to 3.36 calories per gram.
CAS Number: 56038-13-2
EC Number: 259-952-2
Chemical formula: C12H19Cl3O8
Molar mass: 397.64 g/mol
Synonyms: Equal, Nutrasweet, Sucralose, Sweet’N Low, aspartame, calcium cyclamate, cyclamates, saccharin, sodium cyclamate, (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, (2R,3R,4R,5R,6R)-2-{[(2R,3S,4S,5S)-2,5-Bis(chloromethyl)-3,4-dihydroxytetrahydro-2-furanyl]oxy}-5-chloro-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4-diol, 1,6-Dichlor-1,6-dideoxy-β-D-fructofuranosyl-4-chlor-4-deoxy-α-D-galactopyranoside, 1,6-Dichlor-1,6-didesoxy-β-D-fructofuranosyl-4-chlor-4-desoxy-α-D-galactopyranosid [German] [ACD/IUPAC Name], 1,6-dichloro-1,6-dideoxy-b-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-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactopyranoside [ACD/IUPAC Name], 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside, 259-952-2 [EINECS], 4,1′,6′-Trichloro-4,1′,6′-trideoxygalacto-sucrose, 4-Chloro-4-désoxy-α-D-galactopyranoside de 1,6-dichloro-1,6-didésoxy-β-D-fructofuranosyle [French] [ACD/IUPAC Name], 56038-13-2 [RN], a-D-galactopyranoside, 1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl 4-chloro-4-deoxy-, E955, MFCD03648615, splenda [Trade name], Sucralose [Wiki], trichlorosucrose, α-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy- [ACD/Index Name], (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, (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxy-oxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-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, (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxy-tetrahydrofuran-2-yl]oxy-5-chloro-6-methylol-tetrahydropyran-3,4-diol, (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-Bis[chloro(dideuterio)methyl]-3,4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-[dideuterio(hydroxy)methyl]oxane-3,4-diol, (2R,3R,4R,5R,6R)-2-[[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxy-2-tetrahydrofuranyl]oxy]-5-chloro-6-(hydroxymethyl)tetrahydropyran-3,4-diol, [56038-13-2] [RN], 1′,4,6′-Trichlorogalactosucrose, 1,6-Dichloro-1,6-dideoxy-?-D-fructofuranosyl-4-chloro-4-deoxy-?-D-galactopyranoside, 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactose, 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galacotopyranoside, 1459161-55-7 [RN], 4,1′,6′-Trichloro-4,1′,6′-trideoxy-galacto-sucrose, 4,1′,6′-Trichlorogalactosucrose, 40J, 513-29-1 [RN], EINECS 259-952-2, MFCD11100146 [MDL number], Pharmakon1600-01505953, QA-6411, Sucralose [BAN], Sucralose granular, Sucralose powder, sucralose, ???, SUCRALOSE-D6, Sucrose [Wiki], TGS, TL8003643, 三氯蔗糖 [Chinese], Sucralose, 56038-13-2, Trichlorosucrose, Splenda, Aspasvit, Acucar Light, Trichlorogalacto-sucrose, EINECS 259-952-2, 1′,4,6′-Trichlorogalactosucrose, UNII-96K6UQ3ZD4, 96K6UQ3ZD4, Sucrazit, Trichlorogalactosucrose, CHEBI:32159, BRN 3654410, Sansweet su 100, CCRIS 8449, 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactopyranoside, DTXSID1040245, HSDB 7964, San sweet sa 8020, 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside, NSC-759272, INS NO.955, CHEMBL3185084, DTXCID9020245, INS-955, alpha-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-, NSC 759272, (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, 4,1′,6′-trichlorogalactosucrose, SUCRALOSE (II), SUCRALOSE [II], 1′,4′,6′-TRICHLORO-GALACTOSUCROSE, E-955, SUCRALOSE (MART.), SUCRALOSE [MART.], SUCRALOSE (USP-RS), SUCRALOSE [USP-RS], (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, .alpha.-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl 4-chloro-4-deoxy-, SUCRALOSE (EP MONOGRAPH), SUCRALOSE [EP MONOGRAPH], 4,1′,6′-Trichloro-4,1′,6′-trideoxy-galacto-sucrose, E955;Trichlorosucrose, CAS-56038-13-2, Sucralose [BAN:NF], 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactose, E955, Sucralose; 1,6-Dichloro-1,6-dideoxy-beta-d-fructofuranosyl 4-chloro-4-deoxy-alpha-d-galactopyranoside, SUCRALOSE [FCC], SUCRALOSE [MI], SUCRALOSE [INCI], SCHEMBL3686, SUCRALOSE [WHO-DD], Sucralose, analytical standard, HMS2093H16, Pharmakon1600-01505953, HY-N0614, Sucralose, >=98.0% (HPLC), Tox21_113658, Tox21_201752, Tox21_303425, BDBM50367128, NSC759272, s4214, AKOS015962432, CCG-213995, CS-8130, NCGC00249110-01, NCGC00249110-03, NCGC00249110-04, NCGC00257400-01, NCGC00259301-01, (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, 1-(1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl)-4-chloro-4-deoxy-alpha-D-galactopyranoside, SBI-0206860.P001, Sucralose 1000 microg/mL in Acetonitrile, 1′,4′,6′-Trideoxy-trichloro-galactosucrose, A22902, AB01563242_01, AB01563242_02, Q410209, SR-05000001935, SR-05000001935-1, W-203112, 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-beta-D-fructofuranosyl-4-chloro-4-deoxy-a-D-galactopyranoside, a-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl4-chloro-4-deoxy-, (2R,3R,4R,5R,6R)-2-((2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxytetrahydrofuran-2-yloxy)-5-chloro-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4-diol, 1′,6′-dichloro-1′,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside, 1,6-dichloro-1,6-dideoxy-.beta.-d-fructofuranosyl-4-chloro-4-deoxy-.alpha.-d-galactopyranoside, 40J
Sucralose is an artificial sweetener and sugar substitute.
The majority of ingested sucralose is not broken down by the body, so Sucralose is noncaloric.
In the European Union, Sucralose is also known under the E number E955.
Sucralose is a semisynthetic sweetener resulting of a chemical modification of sucrose by the replacement of three hydroxyl groups on sucrose by chlorine atoms (4′-, 1′- and 6′ positions), in order to increase sweetening power.
Sucralose is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups in the C1, C4, and C6 positions to give a 1,6-dichloro-1,6-dideoxyfructose–4-chloro-4-deoxygalactose disaccharide.
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 Sucralose begins to break down at temperatures above 119 degrees Celsius.
The commercial success of sucralose-based products stems from Sucraloses favorable comparison to other low-calorie sweeteners in terms of taste, stability and safety.
Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
Sucralose is a zero calorie artificial sweetener, and Sucralose is the most common sucralose-based product.
Sucralose is made from sugar in a multistep chemical process in which three hydrogen-oxygen groups are replaced with chlorine atoms.
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 Sucralose was highly sweet.
Sucralose is commonly used as a sugar substitute in both cooking and baking.
Sucralose’s also added to thousands of food products worldwide.
Sucralose is calorie-free, but Sucralose also contains the carbohydrates dextrose (glucose) and maltodextrin, which brings the calorie content up to 3.36 calories per gram.
However, the total calories and carbs Sucralose contributes to your diet are negligible, as you only need tiny amounts each time.
Sucralose is 400–700 times sweeter than sugar and doesn’t have a bitter aftertaste like many other popular sweeteners.
Sucralose is considered to be heat resistant and good for cooking and baking.
However, recent studies have challenged this.
Sucralose seems that at high temperatures, Sucralose starts to break down and interact with other ingredients.
Sucralose is marketed as Sucralose, an artificial sweetener that often comes in a yellow packet.
The difference between Sucralose and other sweeteners, like aspartame and saccharin, is that Sucralose’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 Sucralose’s 600 times sweeter than real sugar with almost no calories.
Sucralose 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 Sucralose 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.
Since Sucraloses introduction around 20 years ago, millions of people have turned to Sucralose as a way to enjoy some of their favorite sweets with fewer calories.
By making a simple swap of sucralose for sugar, Sucralose can help you limit calorie intake.
This can be especially helpful for people with diabetes who need to monitor their sugar intake.
Sucralose sweetens foods and drinks but doesn’t make your blood sugar levels to spike the way that regular sugar does.
Sucralose is a high-intensity sweetener created chemically with sugar (sucrose) as a raw material.
Sucralose was discovered by chance in England in 1976 and was approved as a sweetener by Canada as the first country in 1993.
In the EU Sucralose was approved in 2004.
Sucralose has E‑number 955.
Sucraloses systematic name is: 1,6‑dichloro‑1, 6‑dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside.
These chemical formulas are: C12H19Cl3O8.
Sucralose is a white, almost odourless powder in a crystallized form that is 600 times sweeter than sugar.
Sucralose is found in over 4,000 foods and is a popular sweetener in the sports industry because Sucralose basically doesn’t provide any extra calories.
Sucralose provides no calories as the body has difficulty breaking down sucralose.
You urinate 85.5 per cent and poop out 11 per cent of the sucralose intake within five days.
Only 3 per cent is processed via the kidneys.
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.
Sucralose 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 Sucralose can be used as an ingredient in any type of food or beverage.
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.
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 Sucralose’s made from real sugar.
A chemical process tweaks Sucraloses chemical structure, making Sucralose 600 times sweeter than sugar — and essentially calorie-free.
Fans like sucralose because Sucralose doesn’t have a bitter aftertaste, as some fake sugars do.
That may be why Sucralose’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 Sucralose for sugar in baked goods.
The U.S. Food and Drug Administration reviewed more than 110 safety studies before approving Sucralose as a sweetener in 1998.
But since then, research has raised questions about the safety of sucralose.
Sucralose is a chlorinated sucrose derivative.
This means Sucralose’s derived from sugar and contains chlorine.
Making sucralose is a multistep process that involves replacing the three hydrogen-oxygen groups of sugar with chlorine atoms.
The replacement with chlorine atoms intensifies the sweetness of sucralose.
Originally, sucralose was found through the development of a new insecticide compound.
Sucralose was never meant to be consumed.
However, Sucralose was later introduced as a “natural sugar substitute” to the masses, and people had no idea that the stuff was actually toxic.
In 1998, the Food and Drug Administration (FDA) approved sucralose for use in 15 food and beverage categories, including water-based and fat-based products like baked goods, frozen dairy desserts, chewing gum, beverages and sugar substitutes.
Then, in 1999, the FDA expanded Sucraloses approval for use as a general-purpose sweetener in all categories of foods and beverages.
Sucralose was discovered in 1976.
This NNS is made from sucrose by a process that substitutes three chloride atoms for three hydroxyl groups on the sucrose molecule.
Sucralose is 450–650 times sweeter than sucrose and has a pleasant sweet taste, and Sucraloses quality and time–intensity profile are very close to that of sucrose.
Sucralose has a moderate synergy with other nutritive and NNS.
Sucralose was approved in April 1998 by the FDA as a tabletop sweetener and for use in a number of desserts, confections, and nonalcoholic beverages.
In 1999, sucralose was approved as a general purpose sweetener.
The FDA concluded from a review of more than 110 studies in human beings and animals that this sweetener did not pose carcinogenic, reproductive, or neurologic risk.
According to the EFSA, the ADI of sucralose is 40 mg kg− 1 body weight per day.
Sucralose was approved by the FDA in 1998 for use in a wide variety of food products including soft drinks.
Sucralose is a low-calorie, high-intensity sweetener that is about 600 times sweeter than sugar.
Sucralose is sold under the brand name of ‘Sucralose.’
Sucralose and sucrose (sugar) have been shown to have similar taste and flavor profiles.
A number of other fascinating low-calorie sweeteners are currently undergoing safety evaluations for future use.
These include alitame, a compound similar to aspartame that is remarkably 2000 times sweeter than sucrose, and various naturally occurring plant derivatives, such as stevia and thaumatin.
Sucralose is a nonnutritive, zero-calorie artificial sweetener.
Sucralose is a chlorinated sugar substitute that is about 600 times as sweet as sucrose.
Sucralose is produced from sucrose when three chlorine atoms replace three hydroxyl groups.
Sucralose is consumed as tablets (Blendy) by diabetic and obese patients.
Sucralose is also used as an excipient in drug manufacturing.
Unlike other artificial sweeteners, Sucralose is stable when heated and can, therefore, be used in baked and fried foods.
The FDA approved sucralose in 1998.
This review presents a comprehensive profile for sucralose including physical, analytical, and ADME profiles and methods of Sucraloses synthesis.
Spectral data for X-ray powder diffraction and DSC of sucralose are recorded and presented.
The authors also recorded FT-IR, (1)H- and (13)C NMR, and ESI-MS spectra.
Interpretation with detailed spectral assignments is provided.
The analytical profile of sucralose covered the compendial methods, spectroscopic, and different chromatographic analytical techniques.
The ADME profile covered all absorption, distribution, metabolism, and elimination data in addition to pharmacokinetics and pharmacological effects of sucralose.
Some nutritional aspects for sucralose in obesity and diabetes are also presented.
Both chemical and microbiological synthesis schemes for sucralose are reviewed and included.
Sucralose, which is also referred to as Sucralose, is a chemical that’s made in a laboratory.
Sucralose’s been created to provide a zero-calorie alternative to sugar, that reportedly tastes very similar to, but isn’t actually sugar.
Sucralose’s possible to buy sucralose (Sucralose) sugar substitute products.
You’ll also find sucralose sweetener has been added to certain brands of diet sodas, yogurts and breakfast cereals.
Sucralose is also heat-stable, which means you can cook and bake with Sucralose.
You could say that Sucralose’s clever in the fact Sucralose’s been created by tweaking some of the bonds within sugar molecules to create something that isn’t digested or absorbed by the body as sugar is (more on this below).
So to clarify, sucralose does technically stem from sugar molecules, but Sucralose isn’t sucrose (table sugar).
As for whether Sucralose’s safe for us to use instead of or alongside sugar, sucralose is believed to be a safer and healthier alternative to other artificial sweeteners, particularly aspartame.
However, as great as sucralose and artificial sweeteners are for helping you cut back on your sugar intake or completely remove sugar from your diet, they should only really be used on a short-term basis to help you initially kick your sugar habit, as they can affect our health in certain ways.
You’ll find more details on how and why below.
The friendly bacteria in your gut are extremely important for your overall health.
They may improve digestion, benefit immune function and reduce your risk of many diseases.
Interestingly, one rat study found that sucralose may have negative effects on these bacteria.
After 12 weeks, rats that consumed the sweetener had 47–80% fewer anaerobes (bacteria that don’t require oxygen) in their guts.
Beneficial bacteria like bifidobacteria and lactic acid bacteria were significantly reduced, while more harmful bacteria seemed to be less affected.
What’s more, the gut bacteria had still not returned to normal levels after the experiment was completed.
Products that contain zero-calorie sweeteners are often marketed as being good for weight loss.
However, sucralose and artificial sweeteners don’t seem to have any major effects on your weight.
Observational studies have found no connection between artificial sweetener consumption and body weight or fat mass, but some of them report a small increase in Body Mass Index (BMI).
A review of randomized controlled trials, the gold standard in scientific research, reports that artificial sweeteners reduce body weight by around 1.7 pounds (0.8 kg) on average.
Effect on caloric content of Sucralose:
Though sucralose contains no calories, products that contain fillers, such as maltodextrin and/or dextrose, add about 2–4 calories per teaspoon or individual packet, depending on Sucralose, the fillers used, brand, and the intended use of Sucralose.
The US Food and Drug Administration (FDA) allows for any product containing fewer than five calories per serving to be labeled as “zero calories”.
Sucralose and weight:
While sweeteners like Sucralose are low in calories, that doesn’t necessarily mean that they help you lose weight.
Some studies show that people who replace sugar with artificial sweeteners may weigh a pound or so less on average.
The National Weight Control Registry (NWCR) is an ongoing study that tracks the habits of people who have lost 30 pounds or more and are able to keep Sucralose off.
Many people in this study say that drinking beverages with sucralose or other artificial sweeteners helps them to better count calories and keep off weight.
Other studies, however, suggest that people who drink diet sodas sweetened with sucralose actually end up taking in more calories than those who drink sodas with regular sugar.
This can result in higher overall body weight.
Sucralose may stimulate your appetite, making you eat more.
Sucralose’s important to note, however, that this research hasn’t been fully proven.
Sucralose and weight gain:
Lots of people reach for diet soda and calorie-free sweeteners to keep their weight in check.
But the jury is still out on whether artificial sweeteners actually help you keep off the pounds.
Some studies have found no link between body weight and low-calorie sweeteners.
Others have found that people who replace sugar with low-calorie sweeteners weigh ever-so-slightly less, on average — a difference, the researchers found, of fewer than two pounds.
On the other hand, some research suggests that people who drink diet soda might end up eating more calories in food than people who drink sugar-sweetened soda.
In other words, sucralose isn’t a slam dunk when Sucralose comes to weight loss.
Sucralose and the microbiome:
Your gut is home to an entire community of helpful bacteria.
The microbiome has several important jobs, including helping with digestion and aiding your immune system.
But some studies have found that sucralose might not be so great for those tiny helpers.
Research in rodents shows that sucralose upsets the microbiome balance, and that can lead to increased inflammation.
“We know long-term inflammation can contribute to a variety of problems, including obesity and diabetes,” says Patton.
“But we need more data to find out if sucralose causes the same changes in human microbiomes as Sucralose does in animals.”
Sucralose and blood sugar:
When you eat a sugary treat, your body produces the hormone insulin to help stabilize the sugar in your blood.
People thought that artificial sweeteners wouldn’t have the same effect.
That makes sugar-free sweeteners popular among people with diabetes, who need to monitor blood sugar levels closely.
But exactly how sucralose affects blood sugar and insulin levels is an open question.
Some research suggests sucralose doesn’t raise blood sugar and insulin levels in healthy people.
But at least one study found that in people with obesity who didn’t normally eat artificial sweeteners, sucralose could raise both blood sugar and insulin levels.
Sucralose and gut health:
Your gastrointestinal tract (GI), or microbiome, is home to lots of different kinds of helpful bacteria.
These bacteria help your body to maintain a healthy immune system.
Some studies have shown that sucralose can change your gut microbiome by lowering the number of good bacteria by half.
Research done on animals shows that sucralose can also increase inflammation in the body.
Over time, inflammation can lead to problems like obesity and diabetes.
Since these studies have only been done on rodents, more research needs to be done to understand how humans can be affected by sucralose.
Sucralose and Sugar:
Compared to sugar, sucralose sweetener is significantly lower in calories, but 600 times sweeter in taste; sucralose contains 0 calories vs. approximately 16 calories per teaspoon of table sugar.
Therefore, sucralose can help keep your calorie intake low and is seen as the superior option for those wanting to lose weight.
Additionally, unlike sugar, sucralose and artificial sweeteners in general don’t cause dental cavities.
Refined sugars, such as regular table sugar, are fermented by bacteria in the mouth, known as the oral microbiome, which results in the production of acid that erodes the enamel surface of the tooth, causing decay.
However, artificial sweeteners, including sucralose, are not fermented by oral bacteria, meaning they do not contribute to tooth decay.
Furthermore, sucralose doesn’t cause the same spike in blood glucose levels you get with sugar.
This makes Sucralose a great alternative to sugar for individuals with diabetes because Sucralose enables them to control their blood sugar levels that bit better.
However, in comparison to ‘natural’ sugars (e.g. honey, maple syrup, molasses and agave), although significantly higher in calories, they contain many other nutritional and health benefits that simply aren’t found in artificial sweeteners.
For instance, raw honey has natural anti-microbial and anti-viral properties to help support a healthy immune system.
Sucralose’s also a rich source of prebiotic fibres that help promote the growth of friendly gut bacteria, rather than negatively impacting your gut microbiome in the way artificial sweeteners do.
Similarly, good quality pure maple syrup (ideally B grade+), although higher in calories than sucralose, is rich in a range of antioxidants that help to protect our cells from free radical damage and reduce inflammation within the body.
Maple syrup also provides a good source of potassium, magnesium, zinc and manganese, minerals that aren’t found in artificial sweeteners.
Therefore, although natural sweeteners are higher in calories, they can provide extra nutrients and health benefits that simply aren’t present in artificial sweeteners.
Also known as 1′,4,6′-trichlorogalactosucrose, trichlorosucrose, or brand name Sucralose with a molecular formula of C12H19Cl3O8, sucralose is about 600 times sweeter than sugar.
Sucralose is a low-calorie sweetening agent used in beverages, foods, medications.
High-intensity sweeteners are commonly used as sugar substitutes or sugar alternatives because they are many times sweeter than sugar but contribute only a few to no calories when added to foods.
High-intensity sweeteners, like all other ingredients added to food in the United States, must be safe for consumption.
The starting material for the synthesis of sucralose is sucrose (sugar), but then the structure is synthetically altered to achieve the sucralose compound.
According to the FDA, sucralose is a food additive permitted for direct addition to food for human consumption, as long as 1) the quantity of Sucralose added to food does not exceed the amount reasonably required to accomplish Sucraloses intended physical, nutritive, or other technical effect in food, and 2) any substance intended for use in or on food is of appropriate food grade and is prepared and handled as a food ingredient.
Sucralose has been extensively studied and more than 110 safety studies were reviewed by FDA in approving the use of sucralose as a general purpose sweetener for food.
However, there have been reports of headaches/migraine attacks occurring in people during sucralose use, as with other artificial sweeteners.
Studies support the conclusion that sucralose consumption does not adversely affect short-term blood glucose control in patients with diabetes.
One study found that heating sucralose with glycerol, a compound found in fat molecules, produced harmful substances called chloropropanols.
These substances may raise cancer risk.
More research is needed, but Sucralose may be best to use other sweeteners instead when baking at temperatures above 350°F (175°C) in the meantime.
Like other artificial sweeteners, sucralose is highly controversial.
Some claim that Sucralose’s entirely harmless, but new studies suggest that Sucralose may have some effects on your metabolism.
For some people, Sucralose may raise blood sugar and insulin levels.
Sucralose may also damage the bacterial environment in your gut, but this needs to be studied in humans.
The safety of sucralose at high temperatures has also been questioned.
You may want to avoid cooking or baking with Sucralose, as Sucralose may release harmful compounds.
That being said, the long-term health effects are still unclear, but health authorities like the Food and Drug Administration (FDA) do consider Sucralose to be safe.
Effects on blood sugar and insulin:
Sucralose is said to have little or no effects on blood sugar and insulin levels.
However, this may depend on you as an individual and whether you’re used to consuming artificial sweeteners.
One small study in 17 people with severe obesity who didn’t regularly consume these sweeteners reported that sucralose elevated blood sugar levels by 14% and insulin levels by 20%.
Several other studies in people with average weight who didn’t have any significant medical conditions have found no effects on blood sugar and insulin levels.
However, these studies included people who regularly used sucralose.
If you don’t consume sucralose on a regular basis, Sucralose’s possible that you may experience some changes to your blood sugar and insulin levels.
Yet, if you’re used to eating Sucralose, Sucralose probably won’t have any effect.
Applications of Sucralose:
Sucralose is an approved ingredient in many countries around the world.
You may find sucralose in items like:
Packaged foods
Ready-made meals
Desserts
Chewing gum
Toothpaste
Drinks
Cakes
Even though sucralose is considered to be safe by the FDA and other international organizations, you should try to be mindful when Sucralose comes to artificial sweeteners.
There are still studies being done on artificial sweeteners and how they affect our health.
Read the labels of products you regularly eat, drink, or use to see if they contain sucralose or other sweeteners.
Other studies suggest that you can avoid any potential risks that artificial sweeteners may have by changing up the ones that you consume now and then.
If you really like adding Sucralose to your coffee or baked goods, try using other sweeteners or real sugar once in a while.
The American Dental Association (ADA) even suggests that mixing sweeteners can increase overall sweetness.
Remember that sugar in small amounts is okay.
Sweeteners like sucralose can have some benefits, but you shouldn’t demonize sugar if Sucralose doesn’t have a negative effect on your health when Sucralose’s used in moderation.
Uses of Sucralose:
Sucralose is used in many food and beverage products because Sucralose is a no-calorie sweetener, does not promote dental cavities, is safe for consumption by diabetics and nondiabetics, and does not affect insulin levels, although the powdered form of sucralose-based sweetener product Sucralose (as most other powdered sucralose products) contains 95% (by volume) bulking agents dextrose and maltodextrin that do affect insulin levels.
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.
Sucralose is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup-based additives.
Sucralose mixed with maltodextrin or dextrose (both made from corn) as bulking agents is sold internationally by McNeil Nutritionals under the Sucralose brand name.
In the United States and Canada, this blend is increasingly found in restaurants, in yellow packets, in contrast to the blue packets commonly used by aspartame and the pink packets used by those containing saccharin sweeteners; in Canada, yellow packets are also associated with the SugarTwin brand of cyclamate sweetener.
Cooking:
Sucralose is available in a granulated form that allows same-volume substitution with sugar.
This mix of granulated sucralose includes fillers, all of which rapidly dissolve in water.
While the granulated sucralose provides apparent volume-for-volume sweetness, the texture in baked products may be noticeably different.
Sucralose is not hygroscopic, which can lead to baked goods that are noticeably drier and manifest a less dense texture than those made with sucrose.
Unlike sucrose, which melts when baked at high temperatures, sucralose maintains Sucraloses granular structure when subjected to dry, high heat (e.g., in a 350 °F or 180 °C oven).
Furthermore, in Sucraloses pure state, sucralose begins to decompose at 119 °C or 246 °F.
Thus, in some recipes, such as crème brûlée, which require sugar sprinkled on top to partially or fully melt and crystallize, substituting sucralose does not result in the same surface texture, crispness, or crystalline structure.
Energy (caloric) content:
Though marketed in the U.S. as a “No calorie sweetener,” Sucralose actually contains slightly more calories than the same mass of sugar (391 kcal per 100 g vs 390 kcal per 100 g for white granulated sugar).
However, since Sucralose is one tenth as dense as sugar, a given volume of Sucralose has one tenth the energy of the same volume of sugar.
When sucralose is added directly to commercial products, the filler is omitted and no energy is added.
Note too that although the “nutritional facts” label on Sucralose’s retail packaging states that a single serving of 0.5 gram (1 teaspoon or 5 milliliters) contains zero calories, Sucralose actually contains two calories per teaspoon.
Note that the individual, tear-open packages as shown at right are double-size, one-gram servings, which contain four calories.
Such labeling is appropriate in the U.S. because the FDA’s regulations permit a product to be labeled as “zero calories” if the “food contains less than 5 calories per reference amount customarily consumed and per labeled serving.”
Because Sucralose contains a relatively small amount of sucralose, little of which is metabolized, virtually all of Sucralose’s caloric content derives from the highly fluffed dextrose or maltodextrin filler, or carrier, that gives Sucralose Sucraloses volume.
Like other carbohydrates, dextrose and maltodextrin have 4 calories per gram.
Consumer Uses:
Sucralose is used in the following products: pharmaceuticals and cosmetics and personal care products.
Other release to the environment of Sucralose is likely to occur from: indoor use as processing aid and outdoor use as processing aid.
Widespread uses by professional workers:
Sucralose is used in the following products: pharmaceuticals, photo-chemicals and cosmetics and personal care products.
Sucralose is used in the following areas: health services.
Sucralose is used for the manufacture of: food products.
Other release to the environment of Sucralose is likely to occur from: indoor use as processing aid and outdoor use as processing aid.
Benefits of Sucralose:
Health benefits:
Although sucralose has no actual direct health benefits, as Sucralose’s a nonnutritive alternative to sugar, Sucralose has a number of indirect benefits associated with this use.
The consumption of sugar is well known to be associated with dental caries (tooth decay) and periodontal (gum) disease.
Using sucralose reduces sugar intake with the consequential benefits to dental health and Sucralose has thus been shown to be non-cariogenic.
Sucralose, being a nonnutritive sweetener, is used in many low calorie products.
Sucralose therefore has favourable applications for people trying to lose weight and subsequent beneficial effects on diseases associated with obesity including cardiovascular disease (CVD), type 2 diabetes, polycystic ovarian syndrome and some cancers.
Sucralose’s been shown to have no effect on hunger signalling and does not initiate an insulin response.
As well as contributing to obesity, sugar consumption has also been identified as a risk factor for CVD through Sucraloses effects on serum triglycerides (a risk factor for CVD).
Therefore consuming sucralose in place of sugar has positive implications in the reduction of risk of heart disease, stroke and peripheral vascular disease.
Sucralose is also a suitable sweetener for sugar-free products suitable for use by both type 1 and type 2 diabetics as Sucralose has no effect on blood glucose or serum insulin levels.
Tastes Like Sugar:
Sucralose tastes like sugar and has no unpleasant aftertaste.
In scientific taste tests conducted by independent research organizations, sucralose was found to have a taste profile very similar to sugar.
Can Help Control Caloric Intake:
Sucralose is not metabolized, thus Sucralose has no calories.
Sucralose passes rapidly through the body virtually unchanged, is unaffected by the body’s digestive process, and does not accumulate in the body.
By replacing sucralose for sugar in foods and beverages, calories can be reduced substantially, or, in many products, practically eliminated.
Advantageous for People with Diabetes:
Sucralose is not recognized as sugar or a carbohydrate by the body.
Thus, Sucralose has no effect on glucose utilization, carbohydrate metabolism, the secretion of insulin, or glucose and fructose absorption.
Studies in persons with normal blood glucose levels and in persons with either type 1 or type 2 diabetes have confirmed that sucralose has no effect on short- or long-term blood glucose control.
Does Not Promote Tooth Decay:
Scientific studies have shown that sucralose does not support the growth of oral bacteria and does not promote tooth decay.
Extraordinary Heat Stability:
Sucralose is exceptionally heat stable, making Sucralose ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures.
In studies among a range of baked goods, canned fruits, syrups, and jams and jellies, no measurable loss of sucralose occurred during processing and throughout shelf life.
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.
Sucralose 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.
Ingredient Compatibility:
Sucralose has excellent solubility characteristics for use in food and beverage manufacturing and Sucralose is highly compatible with commonly used food ingredients, including flavors, seasonings, and preservatives.
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 finally deprotection by hydrolysis of the ester.
Production:
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 Sucralose down, which is an inherent part of Sucraloses safety.
Consumption:
Most (about 85 percent) of consumed sucralose is not absorbed by the body and is excreted, unchanged, in the feces.
Of the small amount that is absorbed, none is broken down for energy—therefore, sucralose does not provide any calories.
All absorbed sucralose is excreted quickly in the urine.
Environmental effects of Sucralose:
According to one study, sucralose is digestible by a number of microorganisms and is broken down once released into the environment.
However, measurements by the Swedish Environmental Research Institute have shown sewage treatment has little effect on sucralose, which is present in wastewater effluents at levels of several μg/l (ppb).
No ecotoxicological effects are known at such levels, but the Swedish Environmental Protection Agency warns a continuous increase in levels may occur if the compound is only slowly degraded in nature.
When heated to very high temperatures (over 350 °C or 662 °F) in metal containers, sucralose can produce polychlorinated dibenzo-p-dioxins and other persistent organic pollutants in the resulting smoke.
Sucralose has been detected in natural waters.
Studies indicate that this has virtually no impact on the early life development of certain animal species, but the impact on other species remains unknown.
Packaging and storage of Sucralose:
Most products that contain sucralose add fillers and additional sweetener to bring Sucralose to the approximate volume and texture of an equivalent amount of sugar.
This is because sucralose is nearly 600 times sweeter than sucrose (table sugar).
Pure dry sucralose undergoes some decomposition at elevated temperatures.
When Sucralose is in solution or blended with maltodextrin Sucralose is slightly more stable.
Pure sucralose is sold in bulk, but not in quantities suitable for individual use, although some highly concentrated sucralose–water blends are available online.
These concentrates contain one part sucralose for each two parts water.
A quarter teaspoon of concentrate substitutes for one cup of sugar.
Pure, dry sucralose undergoes some decomposition at elevated temperatures.
In solution or blended with maltodextrin, Sucralose is slightly more stable.
Storage:
Powder:
20°C / 3 years
4°C / 2 years
In solvent
80°C / 6 months
20°C / 1 month
Safety of Sucralose:
More than 100 safety studies representing over 20 years of research have shown sucralose to be safe.
In 1998, the FDA approved Sucraloses use as a sweetener in 15 specific food categories.
In 1999, the FDA expanded Sucraloses regulation to allow sucralose as a “general-purpose sweetener,” meaning that Sucralose is approved for use in any type of food or beverage.
Leading global health authorities such as the European Food Safety Authority and the Joint FAO/WHO Expert Committee on Food Additives have concluded that sucralose is safe for Sucraloses intended use.
The safety of sucralose has also been confirmed by Japan’s Ministry of Health, Labour and Welfare; Food Standards Australia New Zealand; and Health Canada.
Based on the conclusions of these global authorities, sucralose is currently permitted for use in more than 100 countries.
The FDA has established an acceptable daily intake (ADI) for sucralose of 5 milligrams (mg) per kilogram (kg) of body weight per day.
The JECFA first established an ADI of 0—15 mg/kg of body weight per day for sucralose in 1991.
The European Commission’s Scientific Committee on Food confirmed JECFA’s ADI for sucralose in 2000.
The ADI represents an amount 100 times less than the quantity of sucralose found to achieve a no-observed-adverse-effect-level in toxicology studies.
The ADI is a conservative number that the vast majority of people will not reach.
Using the ADI established by the FDA, a person weighing 150 pounds (68 kg) would exceed the ADI (340 mg of sucralose) if consuming more than 26 individual tabletop packets of sucralose every day over the course of their lifetime.
While precise measurements of the total amount of sucralose people consume in the U.S. is limited, 1.6 mg/kg of body weight per day is a conservative mean estimate of sucralose intake from beverages among adults that has recently been reported.
Globally, estimated sucralose intake from foods and beverages also remains well below the ADI established by JECFA.
A 2018 scientific review found that studies conducted since 2008 raise no concerns for exceeding the ADI of the major low- and no-calorie sweeteners—including sucralose—in the general population.
Health and food safety authorities such as the FDA and JECFA have concluded that sucralose is safe for adults and children to consume within the ADI.
Sucralose metabolism is not expected to be different in children than Sucralose is in adults.
Sucralose can add sweetness to a child’s foods and beverages without contributing to calories consumed or added sugars intake.
Sucralose is not cariogenic or fermentable like sugars, so Sucralose does not increase the risk of dental caries.
With a focus on reducing consumption of added sugars in recent decades, the number of food and beverage products containing low-calorie sweeteners has increased.
While observational research among U.S. children and adults has shown an increase in the percentage of people reporting daily consumption of products containing low-calorie sweeteners, current intake of low-calorie sweeteners is considered to be well within acceptable levels, both globally and in the U.S.
The American Heart Association (AHA) advises against children regularly consuming beverages containing low-calorie sweeteners, instead recommending water and other unsweetened beverages such as plain milk.
One of the notable exceptions in the 2018 AHA science advisory is made for children with diabetes, whose blood glucose management may be benefitted by consuming low-calorie-sweetened beverages in place of sugar-sweetened varieties.
Citing an absence of data, the 2019 policy statement from the American Academy of Pediatrics (AAP) does not provide advice on children under two years of age consuming foods or beverages that contain low-calorie sweeteners.
The 2019 AAP policy statement does, however, acknowledge potential benefits of low-calorie sweeteners for children by reducing calorie intake (especially among children with obesity), incidence of dental caries and glycemic response among children with type 1 and type 2 diabetes.
The 2020—2025 Dietary Guidelines for Americans (DGA) do not recommend the consumption of low-calorie sweeteners or added sugars by children younger than two years of age.
This DGA recommendation is not related to body weight, diabetes or the safety of added sugars or low-calorie sweeteners, but is instead intended to avoid infants and toddlers developing a preference for overly sweet foods during this formative phase.
Sucralose has been used safely as an artificial sweetener for over 20 years.
Canada was the first country to approve Sucralose for use in foods and beverages.
The U.S. Food and Drug Administration (FDA) approved sucralose in 1998 after reviewing 110 scientific studies.
Sucralose was approved for use by everyone, including people who are pregnant and children.
Twenty years of follow-up research have shown sucralose to be safe for humans to consume and there don’t appear to be any problems with short-term or long-term use.
Sucralose doesn’t seem to interact with other foods or medications.
Occasionally, people express concern about the addition of chlorine because Sucralose’s found in bleach.
But chlorine (as chloride) is also found in table salt, lettuce, and mushrooms.
And since sucralose isn’t digested, the chlorine isn’t released into the body anyway.
The safety of sucralose is documented by one of the most extensive and thorough safety testing programs ever conducted on a new food additive.
More than 100 studies conducted and evaluated over a 20-year period clearly demonstrate the safety of sucralose.
Studies were conducted in a broad range of areas to assess whether there were any safety risks regarding cancer, genetic effects, reproduction and fertility, birth defects, immunology, the central nervous system, and metabolism.
These studies clearly indicate that sucralose:
Sucralose does not cause:
tooth decay
cancer
genetic changes
birth defects
Safety evaluation of Sucralose:
Sucralose has been accepted as safe by several food safety regulatory bodies worldwide, including the FDA, the Joint FAO/WHO Expert Committee Report on Food Additives, the European Union’s Scientific Committee on Food, Health Protection Branch of Health and Welfare Canada, and Food Standards Australia New Zealand.
According to the Canadian Diabetes Association, the amount of sucralose that can be consumed over a person’s lifetime without any adverse effects is 900 mg per kg of body weight per day.
“In determining the safety of sucralose, the FDA reviewed data from more than 110 studies in humans and animals.
Many of the studies were designed to identify possible toxic effects, including carcinogenic, reproductive, and neurological effects.
No such effects were found, and FDA’s approval is based on the finding that sucralose is safe for human consumption.”
The FDA approval process indicated that consuming sucralose in typical amounts as a sweetener was safe.
When the estimated daily intake is compared to the intake at which adverse effects are seen (known as the “highest no-effects limit”, or HNEL at 1500 mg/kg BW/day, a large margin of safety exists.
The bulk of sucralose ingested is not absorbed by the gastrointestinal tract (gut) and is directly excreted in the feces, while 11–27% of Sucralose is absorbed.
The amount absorbed from the gut is largely removed from the blood by the kidneys and eliminated in the urine, with 20–30% of the absorbed sucralose being metabolized.
Research revealed that when sucralose is heated to above 248 °F (120 °C), Sucralose may dechlorinate and decompose into compounds that could be harmful enough to risk consumer health.
The risk and intensity of this adverse effect is suspected to increase with rising temperatures.
The German Federal Institute for Risk Assessment published an advisory warning that cooking with sucralose could possibly lead to the creation of potentially carcinogenic chloropropanols, polychlorinated dibenzodioxins and polychlorinated dibenzofurans, recommending that manufacturers and consumers avoid baking, roasting, or deep frying any sucralose-containing foods until a more conclusive safety report is available.
Furthermore, adding sucralose to food that has not cooled was discouraged, as was buying sucralose-containing canned foods and baked goods.
Identifiers of Sucralose:
CAS number: 56038-13-2
EC number: 259-952-2
Grade: Ph Eur,ChP,NF,JPE
Hill Formula: C₁₂H₁₉Cl₃O₈
Molar Mass: 397.63 g/mol
HS Code: 2932 14 00
Quality Level: MQ500
ChEBI: CHEBI:32159
ECHA InfoCard: 100.054.484
E number: E955
KEGG: C12285
UNII: 96K6UQ3ZD4
CompTox Dashboard (EPA): DTXSID1040245
InChI:
InChI=1S/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1
Key: BAQAVOSOZGMPRM-QBMZZYIRSA-N
InChI=1/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1
Key: BAQAVOSOZGMPRM-QBMZZYIRBF
SMILES: Cl[C@H]2[C@H](O[C@H](O[C@@]1(O[C@@H]([C@@H](O)[C@@H]1O)CCl)CCl)[C@H](O)[C@H]2O)CO
Properties of Sucralose:
Chemical formula: C12H19Cl3O8
Molar mass: 397.64 g/mol
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
Density: 1.62 g/cm3 (20 °C) Not applicable
Melting Point: 114.5 °C (decomposition)
pH value: 6 – 8 (100 g/l, H₂O, 20 °C)
Solubility: 300 g/l
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 g/mol
Monoisotopic Mass: 396.014551 g/mol
Topological Polar Surface Area: 129Ų
Heavy Atom Count: 23
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
Names of Sucralose:
Regulatory process names:
1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactose
1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactose
IUPAC name:
1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside
Preferred 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
IUPAC names:
(2R, 3R, 4R, 5R, 6R)-2-[(2R, 3S, 4S, 5S)-2,5-bis-(chloromethyl)-3,4-dihydroxyolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-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
(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
1,6-dichloro-1,6-dideoxy-ß-D-fructofuranosyl 4-chloro-4-deoxy-a-D-galactose
1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactose
1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactose
1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside
1,6-dichloro-1,6-dideoxyhex-2-ulofuranosyl 4-chloro-4-deoxyhexopyranoside
4,1′,6′-trichloro-galacto-sucrose
Sucralose
Trade names:
SUCRALOSE
Sucralose
Other names:
1′,4,6′-Trichlorogalactosucrose
Trichlorosucrose
E955
4,1′,6′-Trichloro-4,1′,6′-trideoxygalactosucrose
TGS
Sucralose
Other identifiers:
56038-13-2