Editing Sucralose (section)

==Chemistry and production==
{{Multiple image|direction=vertical|align=right|image1=sucrose2.png|image2=sucralose2.png|width=220|caption2=Comparison of the chemical structures of sucrose (top) and sucralose (bottom)}}
Sucralose is a [[disaccharide]] composed of [[1,6-dichloro-1,6-dideoxyfructose]] and [[4-chloro-4-deoxygalactose]]. It is [[organic synthesis|synthesized]] by the selective chlorination of sucrose in a multistep route that substitutes three specific hydroxyl groups with [[chlorine]] atoms. This chlorination is achieved by selective [[protecting group|protection]] of one of the [[primary alcohol]]s as an [[ester]] ([[acetate]] or [[benzoate]]), followed by chlorination with an excess of any of several chlorinating agent to replace the two remaining primary alcohols and one of the secondary alcohols, and then by [[hydrolysis]] of the ester.<ref name="fraser">{{cite book| vauthors = Fraser-Reid B |date=2012|title=From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness|publisher=Berlin: Springer|pages=199–210|isbn=9783642227806 |url= https://books.google.com/books?id=6BQoo1BVObsC}}</ref><ref>{{US patent|5498709}}</ref>

===Storage===
Sucralose is stable when stored under normal conditions of temperature, pressure and humidity.<ref name="msds">{{cite web |title=Sucralose – Material Safety Data Sheet |publisher=Dulcette Technologies, Inc.|date=10 September 2008|url=http://www.dulcettetech.com/Sucralose/MSDS%20Sucralose.pdf |archive-url=https://web.archive.org/web/20080910123915/http://www.dulcettetech.com/Sucralose/MSDS%20Sucralose.pdf |archive-date=2008-09-10  |access-date=25 October 2022}}</ref> Upon prolonged heating during storage at elevated temperatures (38&nbsp;°C, 100&nbsp;°F), sucralose may break down, releasing [[carbon dioxide]], [[carbon monoxide]] and minor amounts of [[hydrogen chloride]].<ref name=msds/>