Editing Sucralose (section)

==Uses==
Sucralose is used in many food and beverage products because it is a non-nutritive sweetener ({{convert|14|kJ|kcal|disp=sqbr}} per typical one-gram serving),<ref name="fdc">{{cite web |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/170257/nutrients |title=Sucralose nutrition information for a one gram portion (pick list) |publisher=FoodData Central, US Department of Agriculture |date=1 April 2019 |access-date=11 May 2024}}</ref> does not promote [[dental cavities]],<ref>{{cite journal | author = Food and Drug Administration | title = Food labeling: health claims; dietary noncariogenic carbohydrate sweeteners and dental caries. Final rule | journal = Federal Register | volume = 71 | issue = 60 | pages = 15559–15564 | date = March 2006 | pmid = 16572525 }}</ref> is safe for consumption by [[diabetic]]s and nondiabetics <ref>{{cite journal | vauthors = Grotz VL, Henry RR, McGill JB, Prince MJ, Shamoon H, Trout JR, Pi-Sunyer FX | title = Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes | journal = Journal of the American Dietetic Association | volume = 103 | issue = 12 | pages = 1607–1612 | date = December 2003 | pmid = 14647086 | doi = 10.1016/j.jada.2003.09.021 }}</ref> and does not affect [[insulin]] levels.<ref>{{cite journal | vauthors = Ford HE, Peters V, Martin NM, Sleeth ML, Ghatei MA, Frost GS, Bloom SR | title = Effects of oral ingestion of sucralose on gut hormone response and appetite in healthy normal-weight subjects | journal = European Journal of Clinical Nutrition | volume = 65 | issue = 4 | pages = 508–513 | date = April 2011 | pmid = 21245879 | doi = 10.1038/ejcn.2010.291 | s2cid = 13051016 | url = https://hal.archives-ouvertes.fr/hal-00609406/file/PEER_stage2_10.1038%252Fejcn.2010.291.pdf }}</ref> The powdered form of the sucralose-based sweetener product [[Splenda]] contains the [[bulking agent]]s &ndash; [[dextrose]] and [[maltodextrin]]. Sucralose content is about 1.1% and remainder is bulking agents.<ref name="splenda-ing">{{cite web |url= https://www.splenda.com/product/splenda-sweetener-packets/ |title= Ingredients: Splenda Sweetener Packets |website= Splenda|date=2024 |accessdate=28 December 2024 }}</ref><ref>{{Cite journal |last1=Abou-Donia |first1=Mohamed B. |last2=El-Masry |first2=Eman M. |last3=Abdel-Rahman |first3=Ali A. |last4=McLendon |first4=Roger E. |last5=Schiffman |first5=Susan S. |date=2008 |title=Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats |url=https://pubmed.ncbi.nlm.nih.gov/18800291/ |journal=Journal of Toxicology and Environmental Health. Part A |volume=71 |issue=21 |pages=1415–1429 |doi=10.1080/15287390802328630 |issn=1528-7394 |pmid=18800291|bibcode=2008JTEHA..71.1415A }}</ref> 

Sucralose is used as a replacement for (or in combination with) other artificial or natural sweeteners such as [[aspartame]], [[acesulfame potassium]] or [[high-fructose corn syrup]]. It is used in products such as [[candy]], [[breakfast bar]]s, [[coffee pod]]s, and [[soft drink]]s. It is also used in [[canned fruit]]s wherein water and sucralose take the place of much higher-energy [[corn syrup]]-based additives. Sucralose mixed with dextrose or maltodextrin (both made from corn) as bulking agents is sold internationally by [[McNeil Nutritionals]] under the Splenda brand name.<ref name=splenda-ing/> 

===Cooking===
This mix of granulated sucralose includes fillers, all of which rapidly dissolve in water. Sucralose is not [[hygroscopic]] when humidity is below 80%, which can lead to baked goods that are noticeably drier and manifest a less dense texture than those made with sucrose.<ref>{{cite book |last1=Molinary |first1=Samuel V. |last2=Quinlan |first2=Mary E. |editor1-last=O'Donnell |editor1-first=K. |editor2-last=Kearsley |editor2-first=M. W. |title=Sweeteners and Sugar Alternatives in Food Technology |date=2012 |publisher=Wiley |pages=167–183 |url=https://doi.org/10.1002/9781118373941.ch8 |access-date=21 June 2024 |chapter=Sucralose|doi=10.1002/9781118373941.ch8 |isbn=978-0-470-65968-7 }}</ref>