Sucralose

Sucralose is an artificial sweetener, most of which, if ingested, will not be broken down by the body and is thereby non-caloric (doesn't contribute to calorie intake). Sucralose is almost 600 times as sweet as sucrose, twice as sweet as saccharin and 3 times as sweet as aspartame. It is stable under heat and over a broad range of pH condition, meaning it can be used in baking or products which require longer shelf lives. It was first discovered and patented in 1976.

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v t e Artificial foods
Artificial fat substitutes	Olestra
Artificial protein substitutes	Acid-hydrolyzed vegetable protein
Artificial sugar substitutes	Acesulfame potassium Alitame Aspartame Aspartame-acesulfame salt Dulcin Glucin Hydrogenated starch hydrolysates Neohesperidin dihydrochalcone Neotame NutraSweet Nutrinova Saccharin Sodium cyclamate Sucralose
Natural food substitutes	Cheese analogues Coffee substitutes Egg substitutes Meat analogues bacon list Milk substitutes Phyllodulcin Salt substitutes
Brands	Tang
Related topics	Food safety List of food additives