Editing Sucralose

{{Short description|Non-nutritive sweetener}}
{{cs1 config|name-list-style=vanc|display-authors=6}}
{{Use dmy dates|date=December 2017}}
{{Use American English|date=December 2017}}
{{chembox
| Watchedfields  = changed
| verifiedrevid  = 661828089
| Reference      = <ref>''[[Merck Index]]'', 11th Edition, '''8854'''.</ref>
| ImageFile      = Haworth projection of sucralose.svg
| ImageFile1     = Sucralose-from-xtal-3D-bs-17.png
| IUPACName      = 1,6-Dichloro-1,6-dideoxy-β-<small>D</small>-fructofuranosyl 4-chloro-4-deoxy-α-<small>D</small>-galactopyranoside
| SystematicName = (2''R'',3''R'',4''R'',5''R'',6''R''<nowiki>)-2-{[(2</nowiki>''R'',3''S'',4''S'',5''S'')-2,5-Bis(chloromethyl)-3,4-dihydroxyoxolan-2-yl]oxy}-5-chloro-6-(hydroxymethyl)oxane-3,4-diol
| OtherNames     = {{Unbulleted list|1′,4,6′-Trichlorogalactosucrose|Trichlorosucrose|E955|4,1′,6′-Trichloro-4,1′,6′-trideoxygalactosucrose|TGS}}
| Section1       = {{Chembox Identifiers
| PubChem = 71485
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = 96K6UQ3ZD4
| InChI = 1/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1
| InChIKey = BAQAVOSOZGMPRM-QBMZZYIRBF
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = BAQAVOSOZGMPRM-QBMZZYIRSA-N
| CASNo_Ref = {{cascite|correct|CAS}}
| CASNo = 56038-13-2
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID = 64561
| KEGG_Ref = {{keggcite|correct|kegg}}
| KEGG = C12285
| ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 32159
| EINECS = 259-952-2
| SMILES = Cl[C@H]2[C@H](O[C@H](O[C@@]1(O[C@@H]([C@@H](O)[C@@H]1O)CCl)CCl)[C@H](O)[C@H]2O)CO
  }}
| Section2       = {{Chembox Properties
| C=12 | H=19 | Cl=3 | O=8
| Appearance = Off-white to white powder
| Odor = Odorless
| Density = 1.69&nbsp;g/cm<sup>3</sup>
| MeltingPtC = 125
| BoilingPtC =
| Solubility = 283&nbsp;g/L (20&nbsp;°C)
| pKa = 12.52±0.70
  }}
| Section3       = {{Chembox Hazards
| NFPA-H = 1
| NFPA-F = 1
| NFPA-R = 0
  }}
}}
[[File:Sucralose-spin.gif|thumb|Sucralose: (C<sub>12</sub>H<sub>19</sub>Cl<sub>3</sub>O<sub>8</sub>) Black Carbon, White Hydrogen, Green Chlorine, Red Oxygen]]
'''Sucralose''' is an artificial [[sweetener]] and [[sugar substitute]]. In the [[European Union]], it is also known under the [[E&nbsp;number]] '''E955'''. It is produced by [[chlorination reaction|chlorination]] of [[sucrose]], selectively [[Substitution reaction|replacing]] three of the [[hydroxy group]]s&mdash;in the C1 and C6 positions of the [[fructose]] portion and the C4 position of the [[glucose]] portion&mdash;to give a [[1,6-dichloro-1,6-dideoxyfructose]]–[[4-chloro-4-deoxygalactose]] [[disaccharide]]. Sucralose is about 600 times [[Sweetness|sweeter]] than sucrose (table sugar),<ref name=fda/><ref name="Friedman">{{cite web | vauthors = Friedman MA | quote = Lead Deputy Commissioner for the FDA | url = https://www.govinfo.gov/content/pkg/FR-1998-04-03/pdf/98-8750.pdf | title = Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose | work = Federal Register: 21 CFR Part 172, Docket No. 87F-0086 | date = 3 April 1998 }}</ref> 3 times as sweet as both [[aspartame]] and [[acesulfame potassium]], and 2 times as sweet as [[sodium saccharin]].<ref name=fda/>

The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.<ref name="fda">{{cite web |date=25 September 2024 |title=Aspartame and Other Sweeteners in Food |url=https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food |access-date=17 November 2024 |publisher=US Food and Drug Administration}}</ref><ref>{{cite web | url = http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/pages/e-kousei-sucra | title = A Report on Sucralose from the Food Sanitation Council | archive-url = https://web.archive.org/web/20121015212038/http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/pages/e-kousei-sucra | archive-date=15 October 2012 | work = The Japan Food Chemical Research Foundation }}</ref>

==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>

==Safety evaluation==
Sucralose has been accepted as safe by several food safety regulatory bodies worldwide, including the U.S. [[Food and Drug Administration]] (FDA), the [[Joint FAO/WHO Expert Committee on Food Additives|Joint FAO/WHO Expert Committee Report on Food Additives]], the [[European Union]]'s [[Scientific Committee on Food]], Health Protection Branch of [[Health and Welfare Canada]], and [[Food Standards Australia New Zealand]].

At normal baking temperatures, sucralose is mostly heat-stable, indicating that it retains its sweetness and is suitable as a sugar substitute for use in baked goods.<ref name=fda/>  However, there is concern about the possible formation of [[Dioxins and dioxin-like compounds|dioxins]] when sucralose is heated.<ref name="Schiffman">{{cite journal|vauthors=Schiffman SS, Rother KI|title=Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues|journal=Journal of Toxicology and Environmental Health|volume=16|issue=7|year=2013|pages=399–451|doi=10.1080/10937404.2013.842523|pmid=24219506 |pmc=3856475|bibcode=2013JTEHB..16..399S }}</ref> Especially when heating sucralose above 120&nbsp;°C, chlorinated organic compounds such as [[Polychlorinated dibenzodioxins|polychlorinated dibenzo-''p''-dioxins]] (PCDD), [[polychlorinated dibenzofurans]] (PCDF), or [[chloropropanol]] might form.<ref>{{cite web |access-date=2019-04-10 |date=2019-04-09 |language=de |publisher=Bundesinstitut für Risikobewertung |title=BfR-Stellungnahme Nr. 012/2019 des BfR vom 9. April 2019 |url=https://www.bfr.bund.de/cm/343/suessstoff-sucralose-beim-erhitzen-von-lebensmitteln-koennen-gesundheitsschaedliche-verbindungen-entstehen.pdf}}<!-- auto-translated from German by Module:CS1 translator --></ref>

=== Maximum acceptable daily intake ===
Various assessments have reported different amounts of maximum [[acceptable daily intake]] (ADI), usually measured as mg per kg of body weight. According to the [[Canadian Diabetes Association]], the amount of sucralose that can be consumed over a person's lifetime without any adverse effects is 9&nbsp;milligrams per kilogram of body weight per day.<ref>{{cite journal |url=http://www.diabetes.ca/files/cpg2008/cpg-2008.pdf |title=Canadian Diabetes Association 2008 Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada |journal=Canadian Journal of Diabetes |volume=32 |issue=Supplement 1 |page=S41 |date=September 2008 |access-date=10 July 2012 |archive-date=16 May 2012 |archive-url=https://web.archive.org/web/20120516204124/http://www.diabetes.ca/files/cpg2008/cpg-2008.pdf |url-status=dead}}</ref><ref name="magnuson">{{cite journal | vauthors = Magnuson BA, Roberts A, Nestmann ER | title = Critical review of the current literature on the safety of sucralose | journal = Food and Chemical Toxicology | volume = 106 | issue = Pt A | pages = 324–355 | date = August 2017 | pmid = 28558975 | doi = 10.1016/j.fct.2017.05.047 | doi-access = free }}</ref> The FDA approval process indicated that consuming sucralose in typical amounts as a sweetener was safe.<ref name="magnuson" /><ref name="berry" /> The [[No-observed-adverse-effect level|intake at which adverse effects are seen]] is 1500&nbsp;mg per kilogram of body weight per day,<ref name="berry" /> providing a large margin of safety compared to the estimated daily intake. The [[European Food Safety Authority]] (EFSA) proposed an ADI of 5&nbsp;mg per kilogram of body weight, while the FDA established it as 15&nbsp;mg per kilogram of body weight, that is, 350–1050&nbsp;mg per day for a person of 70&nbsp;kg.<ref name=magnuson/>

=== Metabolism ===
Most ingested sucralose is directly excreted in the [[feces]], while about 11–27% is absorbed by the [[gastrointestinal tract]] (gut).<ref name="magnuson" /><ref name="berry" /> The amount absorbed from the gut is largely removed from the [[blood]] by the [[kidney]]s and eliminated via [[urine]], with 20–30% of absorbed sucralose being metabolized.<ref name="magnuson" /><ref name="berry" />

=== Possible health effects ===
In reviewing a 1987 food additive petition by McNeil Nutritionals, the FDA stated that "in the 2-year rodent [[bioassays]]&nbsp;... there was no evidence of [[carcinogen]]ic activity for either sucralose or its hydrolysis products".<ref name="berry">{{cite journal | vauthors = Berry C, Brusick D, Cohen SM, Hardisty JF, Grotz VL, Williams GM | title = Sucralose Non-Carcinogenicity: A Review of the Scientific and Regulatory Rationale | journal = Nutrition and Cancer | volume = 68 | issue = 8 | pages = 1247–1261 | date = 16 November 2016 | pmid = 27652616 | pmc = 5152540 | doi = 10.1080/01635581.2016.1224366}}</ref><ref>{{cite web |title=Sucralose – FDA Final Rule – Food Additives Permitted for Direct Addition to Food for Human Consumption |url=https://www.fda.gov/ohrms/dockets/98fr/040398a.pdf |url-status=dead |archive-url=https://web.archive.org/web/20121018024504/https://www.fda.gov/ohrms/dockets/98fr/040398a.pdf |archive-date=18 October 2012 |access-date=17 July 2011 |website=U.S. Food and Drug Administration |df=dmy-all}}</ref>

In 2023, the World Health Organization conditionally recommended against the use of non-sugar sweeteners including sucralose due to concerns about the diet quality of manufactured, sweetened food products.<ref>{{Cite book |url=https://www.ncbi.nlm.nih.gov/books/NBK592258/ |title=Use of non-sugar sweeteners: WHO guideline |date=2023 |publisher=World Health Organization |isbn=978-92-4-007361-6 |series=WHO Guidelines Approved by the Guidelines Review Committee |location=Geneva |pmid=37256996}}</ref>

{{As of|2024}}, reviews of numerous safety and toxicology studies on sucralose concluded that it is not [[toxic]] or [[carcinogenic]], even at levels of daily consumption much larger than those typically used.<ref name=fda/><ref name="magnuson" /><ref name="berry" />

==History==
Sucralose was discovered in 1976 by scientists from [[Tate & Lyle]], working with researchers Leslie Hough and Shashikant Phadnis at [[Queen Elizabeth College]] (now part of [[King's College London]]).<ref>{{cite news|url=https://sucralose.org/faqs/|title=Frequently Asked Questions About Sucralose|work=Sucralose|access-date=20 September 2018|language=en-US|archive-date=20 September 2018|archive-url=https://web.archive.org/web/20180920084113/https://sucralose.org/faqs/|url-status=dead}}</ref> While researching novel uses of [[sucrose]] and its synthetic derivatives, Phadnis was told to "test" a chlorinated sugar compound. According to an anecdotal account, Phadnis thought Hough asked him to "taste" it, so he did and found the compound to be exceptionally sweet.<ref name="Gratzer2002">{{cite book| vauthors = Gratzer W |title=Eurekas and Euphorias: The Oxford Book of Scientific Anecdotes|journal=<!--Citation bot deny-->|chapter-url=https://books.google.com/books?id=4eTIxt6sN2oC&pg=PT32|access-date=1 August 2012|date=28 November 2002|publisher=Oxford University Press|isbn=978-0-19-280403-7|pages=[https://archive.org/details/eurekaseuphorias0000grat/page/32 32–]|chapter=5. Light on sweetness: the discovery of aspartame|bibcode=2002eueu.book.....G|url-access=registration|url=https://archive.org/details/eurekaseuphorias0000grat/page/32}}</ref>

Tate & Lyle patented the substance in 1976; as of 2008, the only remaining patents concerned specific manufacturing processes.<ref>{{cite web |url = http://www.ap-foodtechnology.com/Processing/Tate-Lyle-loses-sucralose-patent-case | title = Tate & Lyle loses sucralose patent case | publisher = ap-foodtechnology.com}}</ref>

A [[Duke University]] animal study funded by the [[Sugar Association]]<ref>{{cite journal|title=New Salvo in Splenda Skirmish|journal=The New York Times|date=2 September 2008 |url=https://www.nytimes.com/2008/09/23/business/23splenda.html | vauthors = Browning L | access-date=24 May 2010}}</ref> found evidence that doses of Splenda (containing ~1% sucralose and ~99% maltodextrin by weight) between 100 and 1000&nbsp;mg/kg BW/day, containing sucralose at 1.1 to 11&nbsp;mg/kg BW/day, fed to rats reduced [[gut microbiota]], increased the pH level in the intestines, contributed to increases in body weight, and increased levels of {{Nowrap|[[P-glycoprotein]]}} (P-gp).<ref>{{cite journal | vauthors = Abou-Donia MB, El-Masry EM, Abdel-Rahman AA, McLendon RE, Schiffman SS | title = Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats | journal = Journal of Toxicology and Environmental Health. Part A | volume = 71 | issue = 21 | pages = 1415–1429 | year = 2008 | pmid = 18800291 | doi = 10.1080/15287390802328630 | bibcode = 2008JTEHA..71.1415A | s2cid = 11909980 }}</ref> These effects have not been reported in humans.<ref name=Friedman/> An expert panel, including scientists from Duke University, [[Rutgers University]], [[New York Medical College]], [[Harvard School of Public Health]], and [[Columbia University]] reported in ''[[Regulatory Toxicology and Pharmacology]]'' that the Duke study was "not scientifically rigorous and is deficient in several critical areas that preclude reliable interpretation of the study results".<ref>{{cite web|url=http://www.foodnavigator.com/Science-Nutrition/Sucralose-safety-scientifically-sound-Expert-panel|title=Sucralose safety 'scientifically sound': Expert panel | vauthors = Daniells S |date=2 September 2009}}</ref>

Sucralose was first approved for use in [[Canada]] in 1991. Subsequent approvals came in [[Australia]] in 1993, in [[New Zealand]] in 1996, in the [[United States]] in 1998, and in the [[European Union]] in 2004. By 2008, it had been approved in over 80 countries, including [[Mexico]], [[Brazil]], [[China]], [[India]], and [[Japan]].<ref>{{cite news|url=https://www.splenda.com/faq/no-calorie-sweetener#what-research-has-been-conducted-to-confirm-the-safety-of-splenda%C2%AE |title=Splenda Brand Sweetener FAQ: Safety & Product Information: What research has been conducted to confirm the safety of SPLENDA |newspaper=Splenda |publisher=McNeil Nutritionals, LLC |access-date=29 August 2015}}</ref> In 2006, the FDA amended the regulations for foods to include sucralose as a "non-nutritive sweetener" in food.<ref>{{cite news | url = https://www.fda.gov/ohrms/dockets/dockets/06p0158/06p-0158-cp00001-01-vol1.pdf | title = FDA amends regulations that include sucralose as a non-nutritive sweetener in food. | work = [[FDA Consumer]] | date =3 April 2006 | access-date = 7 September 2007 | vauthors = Turner J }}</ref> In May 2008, Fusion Nutraceuticals launched a generic product to the market, using Tate & Lyle patents.

In April 2015, [[PepsiCo]] announced that it would be moving from aspartame to sucralose for most of its diet drinks in the U.S.<ref>{{cite news | url=https://www.bbc.co.uk/news/health-32478203 | title=Pepsi to ditch artificial sweetener| work=BBC News| date=2015-04-27| vauthors = Roberts M }}</ref> due to sales of [[Diet Pepsi]] falling by more than 5% in the U.S. The company stated that its decision was a commercial one, responding to consumer preferences.

In February 2018, PepsiCo went back to using aspartame in Diet Pepsi because of an 8% drop in sales for the previous year.<ref>{{cite journal |url=https://www.beverage-digest.com/newsletter/archive?pd=20180216&y=2018 |title=Diet Pepsi Revamp Leaves 'Aspartame Free' Gamble Behind |journal=[[Beverage Digest]] |date=16 February 2018 |access-date=4 July 2018 |archive-date=4 July 2018 |archive-url=https://web.archive.org/web/20180704122945/https://www.beverage-digest.com/newsletter/archive?pd=20180216&y=2018 |url-status=dead }}</ref><ref>{{cite magazine |url=http://adage.com/article/cmo-strategy/reversing-diet-pepsi-aspartame/312432/ |title=Reversing Course, Diet Pepsi Goes All-In on Aspartame | vauthors = Schultz EJ |date=16 February 2018 |magazine=[[Advertising Age]]}}</ref>

==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/>

==Research==
There is no evidence of an effect of sucralose on long-term [[weight loss]] or [[body mass index]], with [[cohort studies]] showing a minor effect on weight gain and [[heart disease]] risks.<ref name=Az2017>{{cite journal | vauthors = Azad MB, Abou-Setta AM, Chauhan BF, Rabbani R, Lys J, Copstein L, Mann A, Jeyaraman MM, Reid AE, Fiander M, MacKay DS, McGavock J, Wicklow B, Zarychanski R | title = Nonnutritive sweeteners and cardiometabolic health: a systematic review and meta-analysis of randomized controlled trials and prospective cohort studies | journal = CMAJ | volume = 189 | issue = 28 | pages = E929–E939 | date = July 2017 | pmid = 28716847 | pmc = 5515645 | doi = 10.1503/cmaj.161390 }}</ref>

== Environmental effects ==
Sucralose is not metabolized by the human body and it is excreted unchanged. It is an emerging environmental contaminant that can not be removed in conventional waste water treatment process.<ref>{{Cite journal |last1=Yang |first1=Yulong |last2=Liu |first2=Zhanghua |last3=Zheng |first3=Huiming |last4=Zhu |first4=Shicui |last5=Zhang |first5=Kejia |last6=Li |first6=Xueyan |last7=Ma |first7=Xiaoyan |last8=Dietrich |first8=Andrea M. |date=2021-08-01 |title=Sucralose, a persistent artificial sweetener in the urban water cycle: insights into occurrence, chlorinated byproducts formation, and human exposure |url=https://linkinghub.elsevier.com/retrieve/pii/S2213343721002700 |journal=Journal of Environmental Chemical Engineering |volume=9 |issue=4 |pages=105293 |doi=10.1016/j.jece.2021.105293 |issn=2213-3437}}</ref><ref>{{Cite web |last1=Goddard |first1=Alan |last2=Derry |first2=Matthew |date=2024-07-12 |title=Some artificial sweeteners are forever chemicals that could be harming aquatic life |url=https://theconversation.com/some-artificial-sweeteners-are-forever-chemicals-that-could-be-harming-aquatic-life-234434 |access-date=2025-03-08 |website=The Conversation |language=en-US}}</ref>

According to one study, sucralose is digestible by a number of microorganisms and is broken down once released into the environment.<ref>{{cite journal |title=Biodegradation of sucralose in samples of natural environments |journal=Environmental Toxicology and Chemistry |year=1993 |volume=12 |issue=5 |pages=797–804 |doi=10.1897/1552-8618(1993)12[797:BOSACC]2.0.CO;2 |vauthors=Labare MP, Alexander M}}</ref> However, measurements by the Swedish Environmental Research Institute have shown that [[sewage treatment]] has little effect on sucralose, which is present in wastewater effluents at levels of several μg/L (ppb).<ref>{{cite web| url = http://naturvardsverket.diva-portal.org/smash/get/diva2:658036/FULLTEXT01.pdf| title = Measurements of Sucralose in the Swedish Screening Program 2007, Part I; Sucralose in surface waters and STP samples}}</ref> No ecotoxicological effects are known at such levels, but the [[Swedish Environmental Protection Agency]] warns that a continuous increase in levels may occur if the compound is only slowly degraded in nature. When heated to very high temperatures (over 350&nbsp;°C or 662&nbsp;°F) in metal containers, sucralose can produce [[Polychlorinated dibenzodioxins|polychlorinated dibenzo-p-dioxins]] and other [[persistent organic pollutant]]s in the resulting smoke.<ref>{{cite journal | vauthors = Dong S, Liu G, Hu J, Zheng M | title = Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures | journal = Scientific Reports | volume = 3 | pages = 2946 | date = October 2013 | pmid = 24126490 | pmc = 3796739 | doi = 10.1038/srep02946 | bibcode = 2013NatSR...3.2946D }}</ref>

Sucralose has been detected in natural waters, but research indicates that the levels found in the environment are far below those required to cause adverse effects to certain kinds of aquatic life.<ref name="pmid25120258">{{cite journal | vauthors = Stoddard KI, Huggett DB | title = Early life stage (ELS) toxicity of sucralose to fathead minnows, Pimephales promelas | journal = Bulletin of Environmental Contamination and Toxicology | volume = 93 | issue = 4 | pages = 383–387 | date = October 2014 | pmid = 25120258 | doi = 10.1007/s00128-014-1348-9 | bibcode = 2014BuECT..93..383S | s2cid = 5380255 }}</ref>

== See also ==
* [[Sugar substitute]]

== References ==
{{Reflist}}

{{Commons category}}

{{E number infobox 950-969}}
{{Food Substitutes}}
{{Consumer Food Safety}}

[[Category:Sugar substitutes]]
[[Category:Disaccharides]]
[[Category:Food additives]]
[[Category:Organochlorides]]
[[Category:E-number additives]]