date:Jun 21, 2016
, London. It was first marketed in Canada in 1991 and was granted FDA approval in 1998. It is around 600 times sweeter than sugar. In addition to its sweetness, it is very heat stable, making it an attractive choice for baked and/or heated products. Sucralose is made by chemically bonding three chlorine atoms to each molecule of sucrose. This process makes the molecule indigestible as the body does not recognize it as a carbohydrate; hence, it has no calorific value. Multiple studies have shown