Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as aspartame and twice as sweet as saccharin and three times as sweet as acesulfame potassium. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.
Some Facts about Sucralose
Sucralose is man-made chemical substance. This is a fair objection. We all know that man-made substances never end up being good for us, and this is why I only give the product a one thumb up recommendation instead of two. Sucralose is made from sugar. Sugar molecules are removed, chlorinated and put back to make sucralose, which is 600 times sweeter than sugar. The chlorination process is similar to that used to make table salt.
Because sucralose is so sweet, only a tiny amount is needed to replicate the taste of sugar. The second fact about this product is that a very small portion of the chemically-produced sweetening agent is consumed on a per serving basis. Most of what you see when you open a container of sucralose is a filler called maltodextrin. We know for sure that maltodextrin is the dominant ingredient in the product because it's listed as the first ingredient on the ingredients list. Maltodextrin is made from a vegetable root, typically chicory and is harmless.
Sucralose very closely resembles the taste of sugar. That means I don't have to adapt to a new flavor or to a less sweet taste. Sugar alcohols, for example, are about 50% as sweet as sugar, which means you either have to use more of them or adapt. Sugar alcohols are recognizable because they always end in "ol," and include substances like sorbitol, maltitol and erythritol.
Is Sucralose Safe?
If you have ever had water from a faucet in the U.S., you have consumed "chlorinated water." Sucralose is basically chlorinated sugar, which is un-absorbable by humans. The FDA approved it after reviewing more than 100 animal and clinical studies which unanimously indicated little to no risk of ingesting Sucralose.