Editing Sugar substitute (section)

==Types==
{{more citations needed|section|date=January 2018}}
Artificial sweeteners may be derived through manufacturing of plant [[extract]]s or processed by [[chemical synthesis]].

'''High-intensity sweeteners'''—one type of sugar substitute—are compounds with many times the [[sweetness]] of [[sucrose]] (common table sugar). As a result, much less sweetener is required and energy contribution is often negligible. The sensation of sweetness caused by these compounds is sometimes notably different from sucrose, so they are often used in complex mixtures that achieve the most intense sweet sensation.

In [[North America]], common sugar substitutes include [[aspartame]], [[monk fruit]] extract, [[saccharin]], [[sucralose]] and [[stevia]]. [[Cyclamate]] is prohibited from being used as a sweetener within the United States, but is allowed in other parts of the world.<ref name="his-fda">{{cite web |date=19 May 2014 |title=High-Intensity Sweeteners |url=https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm397716.htm |url-status=live |archive-url=https://web.archive.org/web/20190423150420/https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm397716.htm |archive-date=23 April 2019 |access-date=11 January 2018 |publisher=US Food and Drug Administration}}</ref>

[[Sorbitol]], [[xylitol]] and [[lactitol]] are examples of [[sugar alcohol]]s (also known as polyols). These are, in general, less sweet than sucrose but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is fine-tuned by mixing with high-intensity sweeteners.

=== Allulose ===
{{Main article|Allulose}}

Allulose is a sweetener in the sugar family, with a chemical structure similar to fructose. It is naturally found in figs, maple syrup and some fruit. While it comes from the same family as other sugars, it does not substantially metabolize as sugar in the body.<ref>{{Cite web|date=2020-11-03|title=What Is Allulose (And Is It Keto)? The Ultimate Guide {{!}} Wholesome Yum|url=https://www.wholesomeyum.com/what-is-allulose/|url-status=live|archive-url=https://web.archive.org/web/20210126114645/https://www.wholesomeyum.com/what-is-allulose/|archive-date=26 January 2021|access-date=2021-01-26|website=Wholesome Yum|language=en-US}}</ref> The FDA recognizes that allulose does not act like sugar, and as of 2019, no longer requires it to be listed with sugars on U.S. nutrition labels.<ref>{{Cite journal|author=Office of the Commissioner|date=2019-12-20|title=FDA In Brief: FDA allows the low-calorie sweetener allulose to be excluded from total and added sugars counts on Nutrition and Supplement Facts labels when used as an ingredient|url=https://www.fda.gov/news-events/fda-brief/fda-brief-fda-allows-low-calorie-sweetener-allulose-be-excluded-total-and-added-sugars-counts|journal=FDA|language=en|access-date=26 January 2021|archive-date=23 January 2021|archive-url=https://web.archive.org/web/20210123200211/https://www.fda.gov/news-events/fda-brief/fda-brief-fda-allows-low-calorie-sweetener-allulose-be-excluded-total-and-added-sugars-counts|url-status=live}}</ref> Allulose is about 70% as sweet as sugar, which is why it is sometimes combined with high-intensity sweeteners to make sugar substitutes.<ref>{{Cite web|date=2019-12-23|title=Sugar-Free Keto Sweeteners Conversion Chart & Guide {{!}} Wholesome Yum|url=https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/|url-status=live|archive-url=https://web.archive.org/web/20210123162321/https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/|archive-date=23 January 2021|access-date=2021-01-26|website=Wholesome Yum|language=en-US}}</ref>

===Acesulfame potassium===
{{Main|Acesulfame potassium}}
Acesulfame potassium (Ace-K) is 200 times sweeter than sucrose (common sugar), as sweet as aspartame, about two-thirds as sweet as saccharin, and one-third as sweet as sucralose. Like saccharin, it has a slightly bitter [[aftertaste]], especially at high concentrations. [[Kraft Foods]] has patented the use of [[sodium ferulate]] to mask acesulfame's aftertaste. Acesulfame potassium is often blended with other sweeteners (usually aspartame or sucralose), which give a more sucrose-like taste, whereby each sweetener masks the other's aftertaste and also exhibits a synergistic effect in which the blend is sweeter than its components.

Unlike aspartame, acesulfame potassium is stable under heat, even under moderately acidic or basic conditions, allowing it to be used as a food additive in baking or in products that require a long shelf life. In carbonated drinks, it is almost always used in conjunction with another sweetener, such as aspartame or sucralose. It is also used as a sweetener in protein shakes and pharmaceutical products, especially chewable and liquid medications, where it can make the active ingredients more palatable.

===Aspartame ===
{{Main|Aspartame}}
Aspartame was discovered in 1965 by James M. Schlatter at the [[G.D. Searle]] company. He was working on an anti-ulcer drug and accidentally spilled some aspartame on his hand. When he licked his finger, he noticed that it had a sweet taste. [[Torunn Atteraas Garin]] oversaw the development of aspartame as an artificial sweetener. It is an odorless, white crystalline powder that is derived from the two amino acids [[aspartic acid]] and [[phenylalanine]]. It is about 180–200 times sweeter than sugar,<ref name=fsa/><ref name=efsa2010/> and can be used as a tabletop sweetener or in frozen desserts, gelatins, [[beverage]]s and [[chewing gum]]. When cooked or stored at high temperatures, aspartame breaks down into its constituent amino acids. This makes aspartame undesirable as a baking sweetener. It is more stable in somewhat acidic conditions, such as in soft drinks. Though it does not have a bitter aftertaste like saccharin, it may not taste exactly like sugar. When eaten, aspartame is metabolized into its original [[amino acid]]s. Because it is so intensely sweet, relatively little of it is needed to sweeten a food product, and is thus useful for reducing the number of calories in a product.

The safety of aspartame has been studied extensively since its discovery with research that includes animal studies, clinical and epidemiological research, and postmarketing surveillance,<ref name=EFSAExperts>{{cite journal | last = EFSA National Experts | title = Report of the meetings on aspartame with national experts | journal = EFSA Supporting Publications | volume = 7 | issue = 5 |date = May 2010| doi = 10.2903/sp.efsa.2010.ZN-002}}</ref> with aspartame being a rigorously tested food ingredient.<ref>{{Cite book | vauthors = Mitchell H | title = Sweeteners and sugar alternatives in food technology | place = Oxford, UK | publisher = Wiley-Blackwell | year = 2006 | page = 94| isbn = 978-1-4051-3434-7}}</ref> Although aspartame has been subject to [[Aspartame controversy|claims against its safety]],<ref name=Magnuson/> multiple authoritative reviews have found it to be safe for consumption at typical levels used in food manufacturing.<ref name=EFSAExperts/><ref name=Magnuson>{{cite journal |vauthors=Magnuson BA, Burdock GA, Doull J, Kroes RM, Marsh GM, Pariza MW, Spencer PS, Waddell WJ, Walker R, Williams GM | title = Aspartame: a safety evaluation based on current use levels, regulations, and toxicological and epidemiological studies | journal = Crit. Rev. Toxicol. | volume = 37 | issue = 8 | pages = 629–727 | year = 2007 | pmid = 17828671 | doi = 10.1080/10408440701516184 | s2cid = 7316097 }}</ref><ref name=FSANZ2>{{cite web|url=http://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/aspartame/ |title=Food Standards Australia New Zealand: Aspartame – what it is and why it's used in our food |access-date=9 December 2008 |url-status=dead |archive-url=https://web.archive.org/web/20081014010341/http://nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/aspartame/ |archive-date=14 October 2008 }}</ref><ref name=Butchko>{{cite journal |vauthors=Butchko HH, Stargel WW, Comer CP, Mayhew DA, Benninger C, Blackburn GL, de Sonneville LM, Geha RS, Hertelendy Z, Koestner A, Leon AS, Liepa GU, McMartin KE, Mendenhall CL, Munro IC, Novotny EJ, Renwick AG, Schiffman SS, Schomer DL, Shaywitz BA, Spiers PA, Tephly TR, Thomas JA, Trefz FK | title = Aspartame: review of safety | journal = Regul. Toxicol. Pharmacol. | volume = 35 | issue = 2 Pt 2 | pages = S1–93 | date = April 2002 | pmid = 12180494 | doi = 10.1006/rtph.2002.1542 }}</ref> Aspartame has been deemed safe for human consumption by over 100 regulatory agencies in their respective countries,<ref name=Butchko/> including the UK [[Food Standards Agency]],<ref name="fsa">{{cite web | title = Aspartame | publisher = UK FSA | date = 17 June 2008 | url = http://www.food.gov.uk/safereating/chemsafe/additivesbranch/sweeteners/55174#h_2 | access-date = 23 September 2010 | archive-date = 21 February 2012 | archive-url = https://web.archive.org/web/20120221223646/http://www.food.gov.uk/safereating/chemsafe/additivesbranch/sweeteners/55174#h_2 | url-status = dead }}</ref> the [[European Food Safety Authority]] (EFSA),<ref name="efsa2010">{{cite web | title = Aspartame | publisher = EFSA | url = https://www.efsa.europa.eu/en/topics/topic/aspartame | access-date = 23 September 2010 | archive-date = 10 March 2011 | archive-url = https://web.archive.org/web/20110310160411/https://www.efsa.europa.eu/en/topics/topic/aspartame | url-status = live }}</ref> and [[Health Canada]].<ref>{{cite web | title = Aspartame | publisher = Health Canada | url = http://www.hc-sc.gc.ca/fn-an/securit/addit/sweeten-edulcor/aspartame-eng.php | access-date = 23 September 2010 | date = 5 November 2002 | archive-date = 22 September 2010 | archive-url = https://web.archive.org/web/20100922181732/http://www.hc-sc.gc.ca/fn-an/securit/addit/sweeten-edulcor/aspartame-eng.php | url-status = live }}</ref>

===Cyclamate===
{{Main|Cyclamate}}
[[File:SweetnLowSweetener.JPG|thumb|Cyclamate-based sugar substitute sold in Canada ([[Sweet'n Low|Sweet'N Low]])]]
In the United States, the [[Food and Drug Administration]] banned the sale of cyclamate in 1969 after lab tests in rats involving a 10:1 mixture of cyclamate and [[saccharin]] (at levels comparable to humans ingesting 550 cans of diet soda per day) caused [[bladder cancer]].<ref>{{Cite book|title=The Case against Sugar| vauthors = Taubes G |publisher=Portobello books|year=2017|isbn=9781846276378|location=London, England|pages=143–144}}</ref> This information, however, is regarded as "weak" evidence of [[carcinogenic]] activity,<ref name="pubchem">{{cite web|title=Cyclamic acid|url=https://pubchem.ncbi.nlm.nih.gov/compound/Cyclamic_acid#section=Top|publisher=PubChem, US National Library of Medicine|access-date=10 January 2018|date=6 January 2018|archive-date=11 January 2018|archive-url=https://web.archive.org/web/20180111110243/https://pubchem.ncbi.nlm.nih.gov/compound/Cyclamic_acid#section=Top|url-status=live}}</ref> and cyclamate remains in common use in many parts of the world, including [[Canada]], the [[European Union]] and [[Russia]].<ref name="yahoo">{{cite web |author=((Business Wire)) |date=31 March 2017 |title=Sweetener Market Projected to Be Worth USD 2.84 Billion by 2021: Technavio |url=https://finance.yahoo.com/news/global-zero-calorie-sweetener-market-181500597.html |archive-url=https://web.archive.org/web/20170425235621/https://finance.yahoo.com/news/global-zero-calorie-sweetener-market-181500597.html |archive-date=25 April 2017 |access-date=10 January 2018 |publisher=Yahoo Finance}}</ref><ref name="cyclamate.org">{{cite web|title=Worldwide status of cyclamate|url=https://docs.google.com/viewer?url=https://www.cyclamate.org/pdf/cyclamate_6-19-13.docx|publisher=Calorie Control Council|access-date=10 January 2018|archive-date=21 April 2021|archive-url=https://web.archive.org/web/20210421212931/https://docs.google.com/viewer?url=https://www.cyclamate.org/pdf/cyclamate_6-19-13.docx|url-status=live}}</ref>

===Mogrosides (monk fruit)===
{{Main|Siraitia grosvenorii}}
[[Mogroside]]s, extracted from monk fruit (which is commonly also called {{Lang|zh-latn|luǒ hán guò}}), are recognized as safe for human consumption and are used in commercial products worldwide.<ref name="O'Brien-Nabors2011">{{cite book|author=Lyn O'Brien-Nabors|title=Alternative Sweeteners|url=https://books.google.com/books?id=coDPwzFX7rAC&pg=PA226|year=2011|publisher=CRC Press|isbn=978-1-4398-4614-8|pages=226–227|access-date=5 March 2016|archive-date=23 April 2023|archive-url=https://web.archive.org/web/20230423112930/https://books.google.com/books?id=coDPwzFX7rAC&pg=PA226|url-status=live}}</ref><ref name="Wilson2011">Rachel Wilson (26 July 2011), [http://www.naturalproductsinsider.com/articles/2011/07/new-and-emerging-opportunities-for-plant-derived-sweeteners.aspx "New and Emerging Opportunities for Plant-Derived Sweeteners"] {{Webarchive|url=https://web.archive.org/web/20160323210027/http://www.naturalproductsinsider.com/articles/2011/07/new-and-emerging-opportunities-for-plant-derived-sweeteners.aspx |date=23 March 2016 }}, Natural Products Insider</ref> As of 2017, it is not a permitted sweetener in the European Union,<ref>{{cite web|url=http://ec.europa.eu/food/safety/novel_food/catalogue/search/public/index.cfm|title=Search; Siraitia grosvenorii|publisher=Novel Food Catalogue, European Commission|date=2017|access-date=27 July 2017|archive-date=3 April 2019|archive-url=https://web.archive.org/web/20190403221542/http://ec.europa.eu/food/safety/novel_food/catalogue/search/public/index.cfm|url-status=live}}</ref> although it is allowed as a flavor at concentrations where it does not function as a sweetener.<ref name="Wilson2011"/> In 2017, a Chinese company requested a scientific review of its mogroside product by the [[European Food Safety Authority]].<ref>{{cite web|vauthors=Michail N|title=Chinese supplier Layn to bring monk fruit to Europe|url=https://www.foodnavigator.com/Article/2017/08/04/Chinese-supplier-Layn-to-bring-monk-fruit-to-Europe|publisher=FoodNavigator.com|access-date=18 February 2018|date=3 August 2017|archive-date=18 September 2019|archive-url=https://web.archive.org/web/20190918100500/https://www.foodnavigator.com/Article/2017/08/04/Chinese-supplier-Layn-to-bring-monk-fruit-to-Europe|url-status=live}}</ref> It is the basis of [[McNeil Nutritionals]]'s tabletop sweetener Nectresse in the United States and Norbu Sweetener in Australia.<ref name="Adams2012">{{cite web | vauthors = Adams C | date = 28 August 2012 | url = http://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=10829886 | title = US launch sweet news for kiwi supplier | work = [[The New Zealand Herald]] | access-date = 20 September 2012 | archive-date = 29 August 2012 | archive-url = https://web.archive.org/web/20120829033128/http://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=10829886 | url-status = live }}</ref>

===Saccharin===
{{Main|Saccharin}}
[[File:Süßstoff Saccharin Zucker-Museum.jpg|thumb|right|200px|Saccharin, historical wrapping – [[Sugar Museum (Berlin)|Sugar Museum, Berlin]]]]
Apart from [[sugar of lead]] (used as a sweetener in ancient through medieval times before the toxicity of lead was known), saccharin was the first artificial sweetener and was originally synthesized in 1879 by Remsen and Fahlberg. Its sweet taste was discovered by accident. It had been created in an experiment with toluene derivatives. A process for the creation of saccharin from [[phthalic anhydride]] was developed in 1950, and, currently, saccharin is created by this process as well as the original process by which it was discovered. It is 300 to 500 times sweeter than sucrose and is often used to improve the taste of toothpastes, dietary foods and dietary beverages. The bitter aftertaste of saccharin is often minimized by blending it with other sweeteners.

Fear about saccharin increased when a 1960 study showed that high levels of saccharin may cause [[bladder cancer]] in laboratory rats. In 1977, [[Canada]] banned saccharin as a result of the animal research. In the United States, the FDA considered banning saccharin in 1977, but Congress stepped in and placed a moratorium on such a ban. The moratorium required a warning label and also mandated further study of saccharin safety.

Subsequently, it was discovered that saccharin causes cancer in male rats by a mechanism not found in humans. At high doses, saccharin causes a precipitate to form in rat urine. This precipitate damages the cells lining the bladder (urinary bladder urothelial [[cytotoxicity]]) and a [[tumor]] forms when the cells regenerate (regenerative hyperplasia). According to the [[International Agency for Research on Cancer]], part of the [[World Health Organization]], "This mechanism is not relevant to humans because of critical interspecies differences in urine composition".<ref>{{Cite book |url=https://publications.iarc.fr/Book-And-Report-Series/Iarc-Monographs-On-The-Identification-Of-Carcinogenic-Hazards-To-Humans/Some-Chemicals-That-Cause-Tumours-Of-The-Kidney-Or-Urinary-Bladder-In-Rodents-And-Some-Other-Substances-1999 |title=IARC Monograohs on the Evaluation of Carcinogenic Risks to Humans: Some Chemicals that Cause Tumours of the Kidney or Urinary Bladder in Rodents and Some Other Substances |publisher=[[International Agency for Research on Cancer]] |year=1999 |isbn=978-92-832-1273-7 |volume=73 |location=Lyon, France |pages=607}}</ref>

In 2001, the United States repealed the warning label requirement, while the threat of an FDA ban had already been lifted in 1991. Most other countries also permit saccharin, but restrict the levels of use, while other countries have outright banned it.

The EPA has removed saccharin and its salts from their list of hazardous constituents and commercial chemical products. In a 14 December 2010 release, the EPA stated that saccharin is no longer considered a potential hazard to human health.

=== Steviol glycosides (stevia) ===
{{Main|Stevia}}

Stevia is a natural non-caloric sweetener derived from the ''[[Stevia rebaudiana]]'' plant, and is manufactured as a sweetener.<ref name="goyal">{{cite journal | vauthors = Goyal SK, Goyal RK | title = Stevia (Stevia rebaudiana) a bio-sweetener: a review | journal = International Journal of Food Sciences and Nutrition | volume = 61 | issue = 1 | pages = 1–10 | date = February 2010 | pmid = 19961353 | doi = 10.3109/09637480903193049 | s2cid = 24564964 }}</ref> It is indigenous to [[South America]], and has historically been used in Japanese food products, although it is now common internationally.<ref name=goyal/> In 1987, the FDA issued a ban on stevia because it had not been approved as a food additive, although it continued to be available as a [[dietary supplement]].<ref>[http://archive.columbiatribune.com/2008/mar/20080323puls010.asp Sweet on Stevia: Sugar Substitute Gains Fans] {{Webarchive|url=https://web.archive.org/web/20110708180323/http://archive.columbiatribune.com/2008/mar/20080323puls010.asp |date=8 July 2011 }}, ''Columbia Daily Tribune'', 23 March 2008</ref> After being provided with sufficient scientific data demonstrating safety of using stevia as a manufactured sweetener, from companies such as [[Cargill]] and [[The Coca-Cola Company|Coca-Cola]], the FDA gave a "no objection" status as [[generally recognized as safe]] (GRAS) in December 2008 to Cargill for its stevia product, [[Truvia]], for use of the refined stevia extracts as a blend of [[rebaudioside A]] and [[erythritol]].<ref name="FDA GRAS Notice">{{cite web | author=Curry, Leslie Lake | title=Agency Response Letter GRAS Notice No. GRN 000287 | url=http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=grasListing&id=287 | access-date=26 October 2017 | archive-date=29 March 2011 | archive-url=https://web.archive.org/web/20110329092815/http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=grasListing&id=287 | url-status=live }}</ref><ref name="FDA2017">{{cite web|url=https://www.fda.gov/aboutfda/transparency/basics/ucm194320.htm|publisher=US Food and Drug Administration|date=28 April 2017|title=Has Stevia been approved by FDA to be used as a sweetener?|access-date=26 October 2017|archive-date=29 July 2017|archive-url=https://web.archive.org/web/20170729074803/https://www.fda.gov/AboutFDA/Transparency/Basics/ucm194320.htm|url-status=live}}</ref><ref>{{cite news | vauthors = Newmarker C | title = Federal regulators give OK for Cargill's Truvia sweetener | publisher = Minneapolis / St. Paul Business Journal | url = http://www.bizjournals.com/twincities/stories/2008/12/15/daily38.html | access-date = 18 December 2008 | date = 18 December 2008 | archive-date = 20 June 2017 | archive-url = https://web.archive.org/web/20170620153855/http://www.bizjournals.com/twincities/stories/2008/12/15/daily38.html | url-status = live }}</ref> In Australia, the brand Vitarium uses Natvia, a stevia sweetener, in a range of sugar-free children's milk mixes.<ref>{{cite web|url=http://www.vitarium.com.au/|title=du Chocolat -|work=vitarium.com.au|access-date=6 August 2013|archive-date=6 August 2013|archive-url=https://web.archive.org/web/20130806111824/http://www.vitarium.com.au/|url-status=live}}</ref>

In August 2019, the FDA placed an import alert on stevia leaves and crude extracts—which do not have GRAS status—and on foods or dietary supplements containing them, citing concerns about safety and potential for [[toxicity]].<ref name="fda19">{{cite web |title=Import Alert 45-06: Detention without Physical Examination of Stevia Leaves, Crude Extracts of Stevia Leaves and foods Containing Stevia Leaves and/or Stevia Extracts |url=https://www.accessdata.fda.gov/cms_ia/importalert_119.html |publisher=US Food and Drug Administration |access-date=23 November 2019 |date=16 August 2019 |archive-date=23 November 2019 |archive-url=https://web.archive.org/web/20191123175839/https://www.accessdata.fda.gov/cms_ia/importalert_119.html |url-status=live }}</ref>

===Sucralose===
{{Main|Sucralose}}
The world's most commonly used artificial sweetener,<ref name=yahoo/> sucralose is a chlorinated sugar that is about 600 times sweeter than sugar. It is produced from sucrose when three chlorine atoms replace three [[hydroxyl group]]s. It is used in [[beverage]]s, [[frozen dessert]]s, [[chewing gum]], [[baked good]]s and other foods. Unlike other artificial sweeteners, it is stable when heated and can therefore be used in baked and fried goods. Discovered in 1976, the FDA approved sucralose for use in 1998.<ref>[https://www.fda.gov/bbs/topics/ANSWERS/ANS00859.html FDA approves new high-intensity sweetener sucralose] {{Webarchive|url=https://web.archive.org/web/20050520074139/https://www.fda.gov/bbs/topics/ANSWERS/ANS00859.html |date=20 May 2005 }}</ref>

Most of the controversy surrounding [[Splenda]], a sucralose sweetener, is focused not on safety but on its marketing. It has been marketed with the slogan, "Splenda is made from sugar, so it tastes like sugar." Sucralose is prepared from either of two sugars, sucrose or [[raffinose]]. With either base sugar, processing replaces three oxygen-hydrogen groups in the sugar molecule with three chlorine atoms.<ref name=livescience>{{cite web|url=http://www.livescience.com/health/070515_bad_sugar.html|title=Bitter Battle over Truth in Sweeteners|work=Live Science|date=15 May 2007|access-date=17 May 2007|archive-date=1 January 2011|archive-url=https://web.archive.org/web/20110101092255/http://www.livescience.com/health/070515_bad_sugar.html|url-status=live}}</ref>
The "Truth About Splenda" website was created in 2005 by the [[Sugar Association]], an organization representing [[sugar beet]] and [[sugar cane]] farmers in the United States,<ref>[http://www.truthaboutsplenda.com Truth About Splenda] {{Webarchive|url=https://web.archive.org/web/20050422015246/http://truthaboutsplenda.com/ |date=22 April 2005 }}, Sugar Association website</ref> to provide its view of sucralose. In December 2004, five separate false-advertising claims were filed by the Sugar Association against Splenda manufacturers [[Merisant]] and [[McNeil Nutritionals]] for claims made about Splenda related to the slogan, "Made from sugar, so it tastes like sugar." French courts ordered the slogan to no longer be used in France, while in the U.S., the case came to an undisclosed settlement during the trial.<ref name=livescience/>

There are few safety concerns pertaining to sucralose<ref>{{cite journal |vauthors=Grotz VL, Munro IC | title = An overview of the safety of sucralose | journal = [[Regulatory Toxicology and Pharmacology]] | volume = 55 | issue = 1 | pages = 1–5 | year = 2009 | pmid = 19464334 | doi = 10.1016/j.yrtph.2009.05.011 }}</ref> and the way sucralose is [[metabolism|metabolized]] suggests a reduced risk of toxicity. For example, sucralose is extremely insoluble in fat and, thus, does not accumulate in fatty tissues; sucralose also does not break down and will [[dechlorinate]] only under conditions that are not found during regular digestion (i.e., high heat applied to the powder form of the molecule).<ref name=Daniel/> Only about 15% of sucralose is absorbed by the body and most of it passes out of the body unchanged.<ref name=Daniel>{{cite journal |vauthors=Daniel JW, Renwick AG, Roberts A, Sims J |title=The metabolic fate of sucralose in rats |journal=[[Food Chem Toxicol]] |year=2000 |volume=38 |issue=S2 |pages=S115–S121 |doi=10.1016/S0278-6915(00)00034-X|pmid=10882824 }}</ref>

In 2017, sucralose was the most common sugar substitute used in the manufacture of foods and beverages; it had 30% of the global market, which was projected to be valued at $2.8 billion by 2021.<ref name="yahoo"/>

===Sugar alcohol===
{{Main|Sugar alcohol}}
Sugar alcohols, or [[polyol]]s, are sweetening and bulking ingredients used in the manufacturing of foods and beverages, particularly sugar-free candies, cookies and [[chewing gum]]s.<ref name="ghosh">{{cite journal |vauthors=Ghosh S, Sudha ML |date=May 2012 |title=A review on polyols: new frontiers for health-based bakery products |journal=International Journal of Food Sciences and Nutrition |volume=63 |issue=3 |pages=372–379 |doi=10.3109/09637486.2011.627846 |pmid=22023673 |s2cid=12298507}}</ref><ref name="fda14">{{cite web |title=High-intensity sweeteners |url=https://www.fda.gov/food/food-additives-petitions/high-intensity-sweeteners |publisher=US Food and Drug Administration |access-date=23 November 2019 |date=19 May 2014 |archive-date=24 April 2022 |archive-url=https://web.archive.org/web/20220424104602/https://www.fda.gov/food/food-additives-petitions/high-intensity-sweeteners |url-status=live }}</ref> As a sugar substitute, they typically are less-sweet and supply fewer calories (about a half to one-third fewer calories) than sugar. They are converted to glucose slowly, and do not spike increases in [[blood glucose]].<ref name="ghosh"/><ref name=fda14/><ref>{{Cite web |date=10 March 2005 |title=Eat any sugar alcohol lately? |url=http://www.ynhh.org/about-us/sugar_alcohol.aspx |access-date=25 June 2012 |publisher=Yale-New Haven Hospital |archive-date=29 September 2015 |archive-url=https://web.archive.org/web/20150929053527/http://www.ynhh.org/about-us/sugar_alcohol.aspx |url-status=dead }}</ref>

[[Sorbitol]], [[xylitol]], [[mannitol]], [[erythritol]] and [[lactitol]] are examples of sugar alcohols.<ref name=fda14/> These are, in general, less sweet than sucrose, but have similar bulk properties and can be used in a wide range of food products.<ref name=fda14/> The sweetness profile may be altered during manufacturing by mixing with high-intensity sweeteners.

Sugar alcohols are carbohydrates with a biochemical structure partially matching the structures of sugar and alcohol, although not containing [[ethanol]].<ref name=fda14/><ref name="IFIC Foundation-2009">{{Cite web|url=https://foodinsight.org/sugar-alcohols-fact-sheet/|title=Sugar alcohols fact sheet|publisher=Food Insight|date=15 October 2009|website=IFIC Foundation|language=en-US|access-date=23 November 2019|archive-date=30 June 2020|archive-url=https://web.archive.org/web/20200630111323/https://foodinsight.org/sugar-alcohols-fact-sheet/|url-status=dead}}</ref> They are not entirely metabolized by the human body.<ref name="IFIC Foundation-2009"/> The unabsorbed sugar alcohols may cause bloating and [[diarrhea]] due to their [[osmotic]] effect, if consumed in sufficient amounts.<ref name=yale1>{{Cite web| title = Eat Any Sugar Alcohol Lately?| publisher = Yale New Haven Health| date = 2005-03-10| url = https://www.ynhh.org/services/nutrition/sugar-alcohol.aspx| access-date = January 6, 2018| archive-date = 23 October 2021| archive-url = https://web.archive.org/web/20211023023920/https://www.ynhh.org/services/nutrition/sugar-alcohol.aspx| url-status = live}}</ref> They are found commonly in small quantities in some fruits and vegetables, and are commercially manufactured from different carbohydrates and [[starch]].<ref name=fda14/><ref name="IFIC Foundation-2009"/><ref>{{Cite web|url=https://www.accessdata.fda.gov/scripts/InteractiveNutritionFactsLabel/sugar-alcohol.html|title=Sugar alcohols|publisher=US Food and Drug Administration|access-date=23 November 2019|archive-date=3 February 2020|archive-url=https://web.archive.org/web/20200203012634/https://www.accessdata.fda.gov/scripts/InteractiveNutritionFactsLabel/sugar-alcohol.html|url-status=dead}}</ref>