Sucralose: sweetness, breakdown and lab data
What it found
Sucralose is a zero-calorie sweetener about 600 times as sweet as sucrose, made from sucrose when three chlorine atoms replace three hydroxyl groups.
It stays stable when heated, so it can be used in baked and fried foods.
What they found
What sucralose is
Sucralose is a nonnutritive, zero-calorie artificial sweetener. It is a chlorinated sugar substitute about 600 times as sweet as sucrose.
How it is made
It is produced from sucrose when three chlorine atoms replace three hydroxyl groups. Both chemical and microbiological synthesis schemes are reviewed.
Who takes it
It is consumed as tablets (Blendy) by diabetic and obese patients. It is also used as an excipient in drug manufacturing.
Heating and cooking
Unlike other artificial sweeteners, it is stable when heated. It can therefore be used in baked and fried foods.
Lab and analytical profile
Spectral data for X-ray powder diffraction and DSC of sucralose are recorded and presented. The authors also recorded FT-IR, (1)H- and (13)C NMR, and ESI-MS spectra, with detailed spectral assignments.
Absorption and breakdown
The ADME profile covers all absorption, distribution, metabolism, and elimination data. It also includes pharmacokinetics and pharmacological effects of sucralose.
Nutrition in diabetes
Some nutritional aspects for sucralose in obesity and diabetes are presented.
What the authors conclude
- They present a comprehensive profile for sucralose covering physical, analytical, and ADME profiles and methods of its synthesis.
- They provide detailed spectral assignments for the recorded data.
How it was done
The authors put together a full profile of sucralose. They recorded X-ray powder diffraction and DSC data, plus FT-IR, (1)H- and (13)C NMR, and ESI-MS spectra, with detailed spectral assignments.
What it can’t tell you
- We summarised it from the abstract only.
- This profile does not report how sucralose affects health in people.
- It does not say whether sucralose helps or harms people with obesity or diabetes.
Who paid
- Authors work at
- Hail University, Saudi Arabia
The paper
- Title
- Sucralose
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- AlDeeb OA, Mahgoub H, Foda NH (2013). Sucralose. Profiles of drug substances, excipients, and related methodology. doi:10.1016/B978-0-12-407691-4.00010-1PubMed 23668410DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error