Sucralose is a non-caloric sweetener used to reduce a person's intake of added sugars, while also enhancing taste. Some types of sweeteners in this category, such as aspartame, are considered low-calorie, while sucralose is completely calorie-free. But collectively they are all generally considered sugar substitutes, high-intensity sweeteners, non-nutritive sweeteners, or low-calorie sweeteners.
Like other no-calorie sweeteners, sucralose is extremely sweet (about 600 times sweeter than sugar). Therefore, only small amounts of sucralose are used to match the sweetness that sugar provides. The use of sucralose as a general purpose sweetener is permitted by the US Food and Drug Administration (FDA).
Sucralose is extremely stable, so sucralose-sweetened foods and beverages stay sweet under a wide variety of conditions. This includes ice cream and other frozen foods, as well as foods that need to be heated at high temperatures, such as baked goods and foods that require sterilization.
Sucralose is derived from a process that starts with regular table sugar (sucrose), but sucralose is not sugar. The nature of sucralose prevents enzymes in the digestive system, which is a natural part of its safety, from breaking it down. Most of the sucralose consumed (about 85 percent) is not absorbed by the body and is excreted unchanged in the faeces. Of the small amount absorbed (about 15 percent), none is broken down for energy, so sucralose does not provide any calories. All of the absorbed sucralose is rapidly excreted in the urine.
Sucralose is safe to consume. Numerous safety studies have shown that sucralose is safe. Like the FDA, leading global health organizations such as the European Food Safety Authority (EFSA), the Food and Agriculture Organization (FAO), and the World Health Organization (WHO) have authorized the use of sucralose as a general purpose sweetener. These organizations concluded that sucralose is also safe for consumption by children. Sucralose metabolism in children is not expected to differ from adults. Sucralose can add sweetness to children's foods and beverages without contributing to calories consumed or added sugar intake. Sucralose cannot be fermented like sugars, so it does not increase the risk of dental caries.
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