What is Sucralose?

About Sucralose:

• Sucralose is a no-calorie sweetener that can be used to lower one’s intake of added sugars while still providing satisfaction from enjoying the taste of something sweet.
• While some types of sweeteners in this category are considered low-calorie (e.g., aspartame) and others are no-calorie (e.g., sucralose, monk fruit sweeteners, and stevia sweeteners). Collectively, they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners, or low-calorie sweeteners.
• Like other no-calorie sweeteners, sucralose is intensely sweet.It is about 600 times sweeter than sugar.
• It can be used as an ingredient in any type of food or beverage. 
• Sucralose is exceptionally stable, so foods and beverages sweetened with sucralose stay sweet under a wide range of conditions. 
• Production:
  • Sucralose is made from a process that begins with regular table sugar (sucrose); however, sucralose is not sugar.
  • Three select hydroxyl groups on the sucrose molecule are replaced with three chlorine atoms.
  • Sucralose’s structure prevents enzymes in the digestive tract from breaking it down, which is an inherent part of its safety.
• After Consumption:
  • Most (about 85 per cent) of consumed sucralose is not absorbed by the body and is excreted, unchanged, in the feces.
  • Of the small amount that is absorbed (about 15 per cent), none is broken down for energy—therefore, sucralose does not provide any calories.
  • All absorbed sucralose is excreted quickly in the urine.