Sucralose

Sucralose is an artificial sweetener and sugar substitute.Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin.Sucralose is used in many food and beverage products because it is a no-calorie sweetener, does not promote dental cavities, is safe for consumption by diabetics and nondiabetics, and does not affect insulin levels.Sucralose is available in a granulated form that allows for same-volume substitution with sugar. This mix of granulated sucralose includes fillers, all of which rapidly dissolve in water.Sucralose is not hygroscopic, which can lead to baked goods that are noticeably drier and manifest a less dense texture than those made with sucrose.Sucralose has been accepted as safe by several food safety regulatory bodies world wide, including the FDA, The Joint FAO/WHO Expert Committee Report on Food Additives.Sucralose is a general purpose sweetener that can be found in a variety of foods including baked goods, beverages, chewing gum, gelatins, and frozen dairy desserts. It is heat stable, meaning that it stays sweet even when used at high temperatures during baking, making it suitable as a sugar substitute in baked goods.