sucralose

Sucralose is a synthetic, non-nutritive sweetener derived from sucrose. It was discovered in 1976 by researchers at Queen Elizabeth College in London and is marketed commercially under the brand name Splenda by Tate & Lyle. It is produced by selectively replacing three hydroxyl groups on the sugar molecule with chlorine atoms.

Chemically, sucralose is about 600 times sweeter than sucrose. It provides negligible calories because it is not metabolized by the body for energy. Most of the ingested sucralose passes through the digestive tract and is excreted in feces, with the absorbed portion eliminated in urine. The compound is heat-stable and widely used in cooking and baking.

Regulatory status: Sucralose has been approved for use in foods and beverages by major health authorities, including the U.S. FDA in 1998. It is approved in many countries and is used to sweeten a wide range of products, from beverages to desserts and chewing gum.

Safety and research: Regulatory reviews have concluded that sucralose is safe for its approved uses. Some studies have explored possible effects on gut microbiota or glucose metabolism at high intakes, but there is no consistent evidence of harm at typical consumption levels.