³ In 1999, the FDA expanded its regulation to allow sucralose as a “general-purpose sweetener, ” meaning that it is approved for use in any t ype of food or beverage. In 1998, t he FDA approved its use as a sweetener in 15 specific food categories. More than 100 safety studies representing over 20 years of research have shown sucralose to be safe. All absorbed sucralose is excreted quickly in the urine.
¹,² Of the small amount that is absorbed (about 15 percent), none is broken down for energy -therefore, sucralose does not provide any calories. Most (about 85 percent) of consumed sucralose is not absorbed by the body and is excreted, unchanged, in the feces. WHAT HAPPENS TO SUCRALOSE AFTER CONSUMPTION? Sucralose’s structure prevents enzymes in the digestive tract from breaking it down, which is an inherent part of its safety. Three select hydro xyl groups on the sucrose molecule are replaced with three chlorine atoms. Sucralose is made from a process that begins with regular table sugar (sucrose) however, sucralose is not sugar. There are num erous brands of sucralose-based tabletop sweetener s. Sucralose is also used in tabletop sweetener s. However, a recipe that uses sucralose in place of sugar may turn out slightly different because, in addition to sweetness, sugar plays several roles related to volume and texture in recipes but varies based on the type of recipe.
This includes frozen foods like ice cream and other frozen desserts, as well as foods that need to be heated to high temperatures, like baked goods and foods that require sterilization. Sucralose is exceptionally stable, so foods and beverages sweetened with sucralose stay sweet under a wide range of conditions. Food and Drug Administration (FDA) for use as a g eneral-purpose sweetener, meani n g it can be used as an ingredient in a ny type of food or beverage. It is about 600 times sweeter than sugar, so only small amount s of sucralose are used to match the sweetness provided by sugar. Like other no -calorie sweeteners, s ucralose is intensely sweet. While some types of sweeteners in this category are considered low-calorie (e.g., aspartame) and others are no-calorie (e.g., sucralose, monk fruit sweeteners and stevia sweeteners), collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners or low-calorie sweeteners. Sucralose is a no-calorie sweetener that can be used to lower one’s intake of added sugars while still providing satisfaction from enjoying the taste of something sweet. Learn more about the Sucralose CPE Self-Study Activity here WHAT IS SUCRALOSE?
Download the Sucralose Fact Sheet for Consumers hereĭownload the Sucralose CPE Self-Study Activity here
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