Sucralose, also known as Trichlorosucrose or by the e number E955 is an asrificial sweetner or sugar substitute found in many food and beverage products. The most common or well know product which uses is sucralose is Splenda which consists of 95% sucralose.
Like other sugar substitutes such as aspartame and acesulfame, sucralose is a lot sweeter than cane sugar. In some cases, sucralose can be up to 1,000 times sweeter than sucrose and due to this it is used in a variety of products.
Sucralose is used in many food and beverage products because it is a no-calorie sweetener. As an artificial sweetener it does not promote dental cavities and is safe for consumption by diabetics and nondiabetics due to it having no effect on insulin levels.
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.
Products such as sweets, breakfast bars and soft drinks are the most common places to find sucralose but these are just a few of the uses. It is also used in canned fruits where manufacturers want to use a low-calorie alternative to corn syrup.
Due to its extreme sweet taste sucralose is used in many ways but the most common as previously mentioned is s a no-calorie sweetener. 95% of the Splenda product is made from sucralose meaning the amount required to enhance the flavour of tea and coffee is minimal.
Not only is Sucralose a no calorie sweetener it is a highly heat-stable, allowing it to be used in many recipes with little or no sugar. It is available in a granulated form that allows for same-volume substitution with sugar. There are some differences in the outcomes of using sucralose vs sucrose such as a drier mixture in baked goods but this can be countered by using other ingredients to ensure a moister outcome.
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