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Sucralose
Sucralose [XII] is the common name for a sweetener derived from
ordinary sugar through a multistep patented manufacturing process
that selectively substitutes three atoms of chlorine for three hydroxyl
groups on the sugar molecule.
From: Encyclopedia of Analytical Science (Second Edition), 2005

Related terms:
Aspartame, Saccharin, Acesulfame Potassium, Glucose, Sweetener, Artificial
Sweeteners, Sweetness, Sucrose, Stevia

Profiles of Drug Substances, Excipients, and Related

Methodology
Omar A.A. AlDeeb, ... Nagwa H. Foda, in Profiles of Drug Substances, Excipients
and Related Methodology, 2013

1 Uses, Applications, and Pertinent History

Sucralose, a substituted disaccharide [33], is a nonnutritive sweetener that is
synthesized by selective chlorination of sucrose at three of the primary hydroxyl
groups, involving inversion of configuration at carbon-4, from the gluco- to the
galactoanalogue. As a nonnutritive sweetener, sucralose has qualities of specific
interest to food and beverage manufacturers, as well as to consumers. Sensory
studies show that sucralose does not have the bitter after taste attributed to some
other nonnutritive sweeteners [34–36]. Sucralose is also highly stable at elevated
temperatures that are often used in food, beverage, and drug manufacturing
processes so that product sweetness levels can be maintained following cooking,
baking, and/or pasteurization. Sucralose also has excellent stability in low-pH
products so that sweetness degradation is not a determining factor in the shelf-life
of such products. Although sucralose has become a popular sweetener, estimated
daily intakes are low. This is because, like other nonnutritive sweeteners, sucralose
is intensely sweet. By weight, sucralose is about 600 times sweeter than sucrose
[37].

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Flavors
Michael Zeece, in Introduction to the Chemistry of Food, 2020

Sucralose
Sucralose is a synthetic sweetener that is approximately 600 times sweeter than
sucrose. It is made by partial chlorination (replacing OH groups with Cl) of sucrose.
Sucralose is very heat stable and can be obtained in powdered form for use in
baking applications. It has numerous food applications, including candy, soft
drinks, and sweet syrups. Sucralose is available in granulated and powdered form.
Granulated sucralose is mixed with fillers to provide a measure for measure
substitution with table sugar (sucrose). The powdered form of sucralose contains

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90% bulking agents such as maltodextrin, that are a metabolizable form of
carbohydrate. A 50/50 mixture of sucrose and sucralose, plus a bulking agent, is
available for baking applications. This mixture reduces caloric content and enables
browning reactions in baking applications. The safety of sucralose has been
extensively investigated and is considered safe by FDA, the Joint FAO/WHO Expert
Committee Report on Food Additives, and the European Union's Scientific
Committee on Food. The ADI for sucralose is 5 mg per kg of body weight which
equates to approximately 390 mg for a 175 lb person.

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Pharmacological Aspects and Health Impact of Sports

and Energy Drinks
Eliza Oprea, ... Ileana C. Farcasanu, in Sports and Energy Drinks, 2019

3.7.3 Sucralose
Sucralose, a synthetic nonnutritive sweetener present in SED, is a trichlorinated
disaccharide produced from sucrose when three chlorine atoms replace three
hydroxyl groups (AlDeeb et al., 2013).
The ingested sucralose is mainly eliminated in faeces, while less than 40% is
absorbed from the intestine (Schiffman and Rother, 2013). A small part from
ingested sucralose is found in urine, together with its glucuronide conjugates
metabolites (AlDeeb et al., 2013).
Sucralose was found to cross in the milk in lactating females intensifying the
perceived sweetness of natural breast milk. It was indicated that sucralose levels in
breast milk are, in fact, higher than the taste threshold for the sweetness of
sucralose (Sylvetsky et al., 2015).
Theoretically, no retention or store of sucralose occurs in the body and no adverse
effect on any health parameter measured (Baird et al., 2000). The safety of
sucralose (studies on long-term exposure, reproduction and development,
neurotoxicity, genetic toxicity, and cancer development) has been extensively
evaluated by regulatory agencies around the world, and it is approved globally for
use in foods and beverages including SED, as a noncaloric sweetener (Magnuson et
al., 2017). Nevertheless, in rodents, sucralose modulates physiological parameters
involved in normal body weight regulation, including faster intestinal glucose
transport (Mace et al., 2009) increased insulin secretion via activation of sweet taste
receptors on pancreatic ß cells (Nakagawa et al., 2009), and altered sweet taste
receptor expression in the hypothalamus (Crider et al., 2012). In rats, sucralose
administered at doses approved by the FDA and EU elevated the expression of
transporter P-glycoprotein and cytochrome P 450 (CYP) enzymes (Dürr et al., 2000;
Crider et al., 2012). Also, in rats, it was shown that sucralose affects the normal GI
flora (Schiffman and Rother, 2013). In mice, it was found that sucralose induced
DNA damage in GI tract (Sasaki et al., 2002).

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Sweeteners: Classification, Sensory and Health Effects

A. Das, R. Chakraborty, in Encyclopedia of Food and Health, 2016

Sucralose
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 its quality and time–intensity profile are very close to that of
sucrose. It has a moderate synergy with other nutritive and NNS. Sucralose was

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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.

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Volume 1
Runu Chakraborty, Arpita Das, in Encyclopedia of Food Chemistry, 2019

Sucralose
Sucralose was accidentally discovered in 1976 when Tate & Lyle, a British sugar
company, was looking for ways to use sucrose as a chemical intermediate. This
non-nutritive sweetener is made from sucrose by a process that substitutes 3
chloride atoms for 3 hydroxyl groups on the sucrose molecule (Food and Drug
Administration, 2006). Sucralose is 600 times sweeter than sugar and contains no
calories. Sucralose was approved by the FDA in 1998 for use in 15 food categories,
including a tabletop sweetener under the brand name Splenda. 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 European Food
Safety Authority's (EFSA's) ADI of sucralose is 40 mg kg−1 bw per day.

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Technology of Main Ingredients—Sweeteners and

Lipids
Karl F. Tiefenbacher, in Wafer and Waffle, 2017

3.1.8.5 Sucralose (E 955, Splenda, SucraPlus)

Sucralose is prepared by chemical derivatization of sucrose. The WHO JEFCA in
1990 set an ADI for sucralose of 0–15 mg/kg BW/day. Since then it has been
approved in many countries worldwide for a wide range of applications. In the EU
for sucralose there is a maximum usable dose of 800 mg/kg in cornets and wafers
for ice cream with no added sugar and for essoblaten. The limit is 700 mg/kg in
‘fine bakery products’. In other areas of the world such as the Americas and Asia few
to no specific limitations are in place. However, please check your actual local food
regulation.
Sucralose is a white, nonhygroscopic, crystalline powder with a solubility of 282 g/l
at 20°C in water. It is insoluble in oils. The melting point is 125°C, and the stability
regarding pH and heat in food processing is good. The application range therefore
is from drinks and dairy products to confectionery and bakery products. From a
food technologist viewpoint the following properties of sucralose are important:
• Sucralose offers sweetness in combination with less sweet sugar bulk replacers
as most of the polyols. The typical sucralose application range in bakery
products is just 0.01%–0.035% (100–350 mg/kg). The relative sweetness in
such foods is around 400 times sweeter than sucrose
• The stability in baking is good. Be aware of any undissolved sucralose such as
in doughs in order to avoid darker spots of Maillard reaction products
• In the sweetness profile sucralose compares well with sucrose with the
exception of a somewhat longer duration of the sweetness impact. There is no
bitter or metallic aftertaste

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• Some synergistic sweetness effects with fructose (Table 3.28), acesulfame K,
saccharine and cyclamate were found, but not with sucrose or aspartame

Table 3.28. Sweetness Synergy of Fructose and Sucralose (Splenda)

Fructose Sucralose

Sweetness in % From Fructose/Sucralose g/100 g % relative mg/100 g

100/0 8.54 100 0

75/25 5.49 64 4.64

67/33 4.82 56 6.02

50/50 3.27 38 8.30

33/67 2.35 28 12.10

25/75 1.74 20 13.25

Data from Nelson, A.L., 2000. Sweeteners: Alternative. In: Eagan Press
Handbook Series. Eagan Press, 100 pp, ISBN 9781891127113.

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SOFT DRINKS | Chemical Composition

K. Jorge, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Sucralose
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. It is sold under the brand name of
‘Splenda.’ 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.

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SWEETENERS | Others
M.B.A. Glória, in Encyclopedia of Food Sciences and Nutrition (Second Edition),
2003

Sucralose
Sucralose, 1,6-dichloro-1, 6-dideoxy-β-d-fructofuranosyl 4-chloro-4-deoxy-α-d-
galacto-pyranoside or 4,1',6'-trichloro-4,1',6'-trideoxy-galacto-sucrose (Figure 2), is
a chlorinated derivative of sucrose, discovered in 1976 by carbohydrate research
chemists at Queen Elizabeth College and Tate and Lyle, UK. It is derived from a
patented multistep process, involving selective chlorination of sugar at the 4, 1',
and 6' positions substituting three hydroxyl groups on the sucrose molecule. It is
the result of a study on a large number of related compounds, carefully synthesized
and evaluated to determine the spatial structure and molecular configuration
required for sweetness perception.

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Ingredients and tabletop forms of sucralose are being marketed under the brand
name Splenda®. Its chemical formula is C12H19O8Cl3 (MW 397.35). Sucralose is a
white, odorless crystalline powder and is readily dispersible and soluble in water,
methanol, and ethanol. At 20 °C, a 280 g l−1 solution of sucralose in water is
possible. Sucralose presents Newtonian viscosity characteristics, a negligible
lowering of surface tension, and no pH effects, and its solubility increases with
increasing temperature. In ethanol, the solubility ranges from approximately
110 g l−1 at 20 °C to 220 g l−1 at 60 °C, and its solubility in ethanol facilitates in
formulating alcoholic beverages and flavor systems.
Sucralose is 400–800 times sweeter than sucrose (Table 1). Although its sweetness
varies with pH, sucralose has a clean sugar-like taste and a time–intensity profile
like that of sucrose, albeit more persistent. It has an excellent taste profile and no
bitter or objectionable aftertaste. It is a flavor enhancer and shows sweetness
synergism with cyclamate, acesulfame-K, and neohesperidin dihydrochalcone.
Sucralose offers a broad pH, aqueous, thermal processing, and shelf stability. It
does not interact with food ingredients and is stable in the dry form (4 years at
20 °C). It withstands high temperatures, thus making it well suited for use in
pasteurized, aseptic processing, sterilized, cooked, and baked foods. However,
under extreme conditions of pH, temperature, and time, sucralose may be
hydrolyzed, producing 4-chloro-deoxy-d-galactose and 1,6-dideoxy-1,6-dichloro-d-
fructose, or degraded with elimination of hydrogen chloride in basic medium.
Sucralose is noncariogenic. It resists hydrolysis in the human digestive tract, being
excreted unchanged in the feces, and the very small portion absorbed is rapidly
eliminated in the urine. Therefore, it produces no glycemic response and is
virtually noncaloric. Following safety testing and toxicological studies in humans
and animals, the FDA concluded that sucralose does not pose any carcinogenic,
reproductive, or neurological risk. The JECFA reviewed it favorably and in 1990
recommended an ADI of 0–15 mg per kilogram of body weight. Sucralose is
approved for use in a wide range of food products in Canada, USA, Australia,
Mexico, Russia, Romania, China, the European Union, and Mercosur. It has been
used as a table-top sweetener and in carbonated, still, and alcoholic beverages,
frozen desserts, confectionery, bakery products, canned fruits and vegetables, fruit
spreads, chewing gum, dry-mix products, dairy products, condiments, dressings,
and breakfast cereals.

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Sucralose Analysis in Milk without Protein

Precipitation
Carlos Ibàñez, ... Pere Peiró, in Flavour Science, 2014

Sucralose is a chlorinated high intensity sweetener, around 600 times sweeter than
sucrose, common now in many applications in the food industry: milk, beverages,
dairy products, ice creams, chewing gums, etc.
To simplify and accelerate the analysis of sucralose in milk samples, a new
extraction protocol was proposed, avoiding protein precipitation and using a
combination of a special filter and two solid phase extraction (SPE) cartridges.
This protocol is able to clean the sample well enough to realize the posterior
analysis by HPLC without special coelution problems and at the same time speeds
up the previous cleaning steps.

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Microencapsulation of Sweeteners

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Carmen Sílvia Favaro-Trindade, ... Milla Gabriela dos Santos, in
Microencapsulation and Microspheres for Food Applications, 2015

17.2.6 Sucralose
Sucralose is the first low-calorie sweetener derived from sucrose by selective
substitution of three hydroxyl groups with chlorine atoms, resulting in a
substantial increase in sweetness. It is relatively soluble in water, ethanol, and
methanol. Chlorination of the sucrose molecule leads to conformational changes
that result in increased stability against acids and enzymes compared to the
original molecule (Hood and Campbell, 1990; Wallis, 1993).
This sweetener is nontoxic and chemically inert, does not undergo the Maillard
reaction, is approximately 60 times more stable against acid hydrolysis than
sucrose, and can be used in sterilized, pasteurized, and baked products. It is a
versatile ingredient and has no problems of interaction with other compounds.
Sucralose is also very stable in dry formulations, such as powdered drinks, desserts,
and tabletop sweeteners, maintaining its stability for approximately 4 years at 20°C
(Hough and Khan, 1989; Hood and Campbell, 1990; Wallis, 1993).
Sucralose has a sweetness intensity 400–1000 times greater than that of sucrose,
and the time-intensity profile of its sweetness is similar to that of sugar, especially
because of its pleasant sweet taste without residual bitter or metallic notes (Hood
and Campbell, 1990). Thus, the main functions of microencapsulation of this
sweetener are the promotion of controlled release and facilitation of
homogenization during formulation; because of its strong sweetening power, a
small quantity is sufficient to achieve the desired sweetness.
To extend the sweet taste through controlled release, Rocha-Selmi et al. (2013b)
microencapsulated sucralose by adapting the technique of complex coacervation,
preparing a double emulsion prior to the coacervation. Spherical and
multinucleated microcapsules were formed (Figure 17.1A), which is characteristic
of the complex coacervation technique, indicating that the double emulsion stage
had been used successfully.
Sucralose was microencapsulated in polyvinyl acetate by Chau et al. (1992), Yatka et
al. (1994), and Broderick et al. (1993), for application in chewing gum formulations.
Song et al. (1993) obtained a chewing gum with controlled release of sucralose and
an increased shelf life using microencapsulation by agglomeration. Sucralose has
also been microencapsulated by inclusion in cyclodextrin (Cherukuri and Wong,
1990) and in polyvinyl acetate (Boghani and Gebreselassie, 2011), to make it even
more thermally stable, and to enable its application in different foods.

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