With over a hundred rigorously-tested studies being published in the last two decades focusing on the introduction of sucralose in your food and beverage (or even mouthwash) and any potential implications, it has generally been conceived as being safe. Furthermore, its numerous benefits are the following:
since sucralose isn’t metabolized, it is regarded as non-caloric as it speedily transports itself through the body and out of the person who ingested it while experiencing minimal chemical or physical changes while present within the entire digestive tract;
the short- or long-term blood glucose control of individuals with our without diabetes isn’t disrupted by sucralose as it isn’t identified by the body as being a sugar nor (more generally) a carbohydrate, which leads to no effect on insulin secretion, fructose and glucose absorption, glucose utilization or carbohydrate metabolism;
in addition to having no disagreeable aftertaste, sucralose has a taste that virtually matches that of common sugar;
preservatives, flavours, seasonings are just some of the food ingredients that sucralose is highly compatible with in addition to having a high solubility during the manufacturing of food and beverage;
tooth decay doesn’t occur with the introduction of sucralose as the polysaccharide doesn’t support oral bacteria growth;
sucralose exhibits an exceptional stability to heat, shelf life lag time, wet, dry and acidic conditions
Food and Beverage:
sucralose is effective in providing the sweet taste of sugar while minimizing calorie intake for foods such as baked goods or drinks that are sweet and or carbonated;
cooking in high temperatures generally doesn’t affect sucralose as compared to other artificial sweeteners that have a significantly lower thermal stability
sucralose is one of the ingredients that are found in mouthwash as it adds agreeable flavour or taste while having no detriment to oral health (tooth decay is not promoted through its use)
After substituting each of three hydroxyl groups connected to sucrose’s carbon backbone with a chlorine atom, the reaction yields another polysaccharide referred to as sucralose. Serving as an artificial sweetener, sucralose is more than 300 times as sweet as sucrose (common sugar) and thrice as sweet as aspartame, yet still exhibiting stability under heat as well as a variety of pH conditions. The three main advantages of sucralose are its stability, safety and taste when comparing to other low-calorie sweeteners.
Working alongside scientists from Tate & Lyle (a British agribusiness), Leslie Hough and Shashikant Phadnis discovered sucralose in 1976 as a result of exploring potential industrial uses for sucrose and its synthetic derivatives while researching for Queen Elizabeth College in London, England. After Phadnis tested sucralose by giving it a taste, a sugar compound that was then produced after being chlorinated, it was determined as being very sweet. Now classified as a non-nutritive food sweetener under FDA’s updated regulations, the use of sucralose is internationally accepted.