Sukraloosi

Sukraloosi, known internationally as sucralose, is a synthetic, non-nutritive sweetener used as a sugar substitute in foods and beverages. It is about 600 times sweeter than sucrose and is heat-stable, which makes it suitable for cooking and baking. Sukraloosi is derived from sucrose by selective chlorination, where three hydroxyl groups are replaced by chlorine atoms. The result is a compound that is not metabolized for energy by the human body and is excreted largely unchanged, contributing negligible calories.

It was discovered in 1976 by researchers at Queen’s University Belfast in collaboration with the chemical company Tate & Lyle. It was first approved for use in the United States by the FDA in 1998 and has since been approved in many countries worldwide. Chemically, sucralose has the formula C12H19Cl3O8. It is widely used in beverages, baked goods, dairy products, chewing gum, and tabletop sweeteners, often in combination with other sweeteners to balance taste.

Regulatory agencies assign an acceptable daily intake (ADI) for sucralose. In the United States, the FDA has set an ADI of 5 mg per kilogram of body weight per day, while in the European Union (EFSA) and other agencies the ADI is commonly listed as 15 mg/kg/day. Overall, regulatory bodies consider sucralose safe for its intended uses when consumed within these limits. Some studies in animals have examined effects on the gut microbiota at very high doses, but evidence at typical exposure levels in humans remains limited.