Introduction

Sucralose, commonly known by its brand name Splenda, is a synthetic sweetener widely used as a food additive. Here are some key points about sucralose:

1. Chemical Structure: Sucralose is derived from sugar (sucrose) through a process in which three hydroxyl groups are replaced with chlorine atoms. This modification makes sucralose much sweeter than sugar—about 600 times sweeter—while contributing negligible calories.

2. Sweetening Agent: Because of its intense sweetness, sucralose is used in a variety of food and beverage products as a low-calorie sweetener. It is commonly found in soft drinks, baked goods, desserts, and even sugar-free varieties of products.

3. Stability: Sucralose is heat-stable, making it suitable for cooking and baking. Unlike some other artificial sweeteners that may break down at high temperatures, sucralose retains its sweetness when exposed to heat.

4. Zero-Calorie Sweetener: Since sucralose is not metabolized by the body for energy, it is often marketed as a zero-calorie sweetener. This makes it popular among individuals seeking to reduce caloric intake and manage weight.

5. Usage: Sucralose can be used in a wide range of products, from beverages to baked goods, and is often combined with other sweeteners to enhance taste and reduce aftertaste.

Specification