{"id":116,"date":"2009-06-29T17:48:05","date_gmt":"2009-06-29T21:48:05","guid":{"rendered":"http:\/\/caloriecontrol.wpengine.com\/?p=116"},"modified":"2024-03-08T10:37:33","modified_gmt":"2024-03-08T15:37:33","slug":"sucralose","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/sucralose\/","title":{"rendered":"Sucralose"},"content":{"rendered":"

Sucralose a <\/span><\/span><\/span>zero<\/span><\/span><\/span>-calorie sweetener<\/span><\/span><\/span> that is used <\/span><\/span><\/span>to reduce or replace sugar <\/span><\/span><\/span>in a variety of foods and beverages.<\/span> Sucralose <\/span><\/span><\/span> is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, but is 600 times sweeter than sucrose. Sucralose tastes like sugar and has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. The exceptional stability of sucralose allows food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking.<\/p>\n

Discovered in 1976, sucralose was developed jointly by McNeil Specialty Products Company, a member of the Johnson & Johnson Family of Companies, and Tate & Lyle, PLC, a world leader in sweeteners and starches. Sucralose was granted approval by the U.S. Food and Drug Administration (FDA) in 1998 for use in 15 food and beverage categories. This is the broadest initial approval ever granted by FDA for a food ingredient. The FDA expanded the uses for sucralose in 1999, approving it as a “general purpose” sweetener. Sucralose has also been approved for use in foods and beverages in more than 80 countries including Canada, Australia and Mexico.<\/p>\n

Sucralose is not utilized for energy in the body because it is not broken down like sucrose. It passes rapidly through the body virtually unchanged. Sucralose has been extensively tested in more than 100 studies during a 20-year period and found to be a safe and remarkably inert ingredient. It can be used by all populations, including pregnant women, nursing mothers, and children of all ages. No population subgroup has been excluded from using sucralose. Sucralose is beneficial for individuals with diabetes because research demonstrates that sucralose has no effect on carbohydrate metabolism, short- or long-term blood glucose control, or insulin secretion.<\/p>\n

One advantage of sucralose for food and beverage manufacturers as well as consumers is its exceptional stability. Sucralose retains its sweetness over a wide range of temperature and storage conditions and in solutions over time. Because of its stability, food manufacturers can use sucralose to create a number of great-tasting new foods and beverages in categories such as canned fruit, low-calorie fruit drinks, baked goods, and sauces and syrups. Sucralose also can be used as a sweetener in nutritional supplements, medical foods, and vitamin\/mineral supplements.<\/p>\n

Sucralose is available as an ingredient for use in a broad range of foods and beverages under the name SPLENDA\u00ae Brand Sweetener. Currently, a range of products sweetened with SPLENDA are on supermarket shelves, such as carbonated soft drinks, low-calorie fruit drinks, maple syrup, and apple sauce.<\/p>\n

Sucralose is available in supermarkets as a tabletop sweetener under the brand name SPLENDA in two forms \u2013 granular and packets. The granular tabletop sweetener can be used as a spoon-for-spoon replacement for sugar. It pours, measures, and cooks and bakes like sugar. The convenient packet form can be used to sweeten beverages and sprinkle on cereal or fruit.<\/p>\n

Benefits<\/h2>\n