Processed

Sucralose

Sucralose is a high-intensity sweetener produced by selective chlorination of sucrose, yielding a molecule about six hundred times sweeter than table sugar that the body largely does not metabolise for energy. It stays stable through a wide pH range and many heat processes, so it appears in baked goods, canned fruit, dairy desserts, soft drinks, syrups, and sugar-free sauces where aspartame would fade. Bulk is usually provided by maltodextrin or other carriers so home cooks can measure closer to sugar volumes. The powder is white, free-flowing, and dissolves cleanly in water with a sugar-like sweetness and relatively little bitter aftertaste when used within recommended levels. Industrial grades specify purity, moisture, and particle distribution for dry mixers and liquid concentrates. Because only tiny amounts deliver full sweetness, formulators carefully balance mouthfeel and browning that pure sugar would otherwise contribute.

Also known as: E955, E955, Sucralose