Sucralose is a non-nutritive, non-caloric sweetener. It is about 600 times sweeter than sucrose. It is stable under heat and over a broad range of pH conditions. It can be used in baking or in products that require a longer shelf life.
Sucralose is a white to off-white crystalline powder and is freely soluble in water, methanol, and alcohol. It is slightly soluble in ethyl acetate. With a clean, sweet taste, it functions as a non-nutritive sweetener and flavor enhancer in number of products. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. In 2018, sucralose was used in 60 percent of global new food and beverage products that included non-nutritive sweeteners and a sugar-related claim.
More than 20 years of study show its safety and efficacy, as it has no known side effects or adverse effects. The majority of ingested sucralose is not broken down by the body, so it has zero calories, no effect on carbohydrate metabolism, and no short- or long-term effect on blood glucose or insulin.
Food Processing recently featured sucralose as a method of lowering “Added Sugar” claims on packaging. Read the article, and get in touch for samples or more information!