Sucralose is a non-nutritive, high-intensity sweetener made from a process that begins with sucrose. It is a free-flowing, water soluble, white crystalline powder that on average is about 600 times sweeter than sugar. Sucralose is being approved for use in baked goods, baking mixes, non-alcoholic beverages, chewing gum, coffee and tea products, confections and frostings, fats and oils, frozen dairy desserts and mixes, fruit and water ices, gelatins, puddings and fillings, jams and jellies, milk products, processed fruits and fruit juices, sugar substitutes, sweet sauces, toppings and syrups. It can also be as a "table-top sweetener" -- added directly to foods by consumers.

In determining the safety of sucralose, FDA reviewed data from more than 110 studies in humans and animals. Many of the studies were designed to identify possible toxic effects including carcinogenic, reproductive and neurological effects. No such effects were found, and FDA's approval is based on its finding that sucralose is safe for human consumption.

All food additives that have never before been used in foods, including new sweeteners, must be approved by FDA as safe before they are marketed in the United States.

From FDA Talk Paper T98-16, April 1, 1998.

SUCRALOSE

DESCRIPTION

Sucralose is the common name for a new high-intensity sweetener derived from ordinary sugar. It has been developed jointly under an agreement between McNeil Specialty Products, a subsidiary of Johnson & Johnson, and Tate & Lyle Speciality Sweeteners.

RELATIVE SWEETNESS

600 times sweeter than sugar

METABOLISM

Sucralose does not break down in the body; it is non-caloric.

BENEFITS

Sucralose has a high quality of sweetness, good water solubility and excellent stability in a wide range of processed foods and beverages. When combined with other low-calorie sweeteners, it has a synergistic sweetening effect. Like sugar, sucralose will hydrolyse in solution, but only over an extended period of time under extreme conditions of acidity and temperature.

Sucralose does not promote tooth decay.

APPLICATIONS

Sucralose can be used in a broad array of products, including:

• table-top sweeteners
• processed fruit
• carbonated beverages
• non-carbonated beverages
• chewing gum
• baked goods
• dry-mix products
• fruit spreads
• milk products
• frozen desserts
• salad dressings

SAFETY

Extensive studies have been conducted to support the safety of sucralose. The results of these studies demonstrate that it is safe for human consumption.

STATUS

Sucralose is currently approved for use in foodstuffs in more than 35 countries around the world. In September 1991, the Canadian government permitted the use of sucralose. Approvals were also granted in Australia and Russia (in 1993) and in Mexico, Qatar (Middle East) and Romania. (1994). In April 1998 sucralose was approved for sale in the United States. In August 1999 the American Food & Drug Administration (FDA) published their approval of sucralose as a "general purpose sweetener in foods". This means that sucralose can be used in any food at GMP (Good Manufacturing Practice) levels in the USA.

In June 1999 Singapore allowed sucralose to be imported and sold. On July 30th 1999 the Japanese Ministry of Health and Welfare designated sucralose as an approved food additive. In January 2000 Chile approved the use of sucralose.

Having been approved by the European Union's Scientific Committee on Food in September 2000, sucralose is currently part of the Proposed Amendment to Directive 94/35/EC on sweeteners in foodstuffs. The adoption of this by the European Council and Parliament can be expected during the course of 2003.

ADI

The Acceptable Daily Intake (ADI) for sucralose was set at 0-15 mg per kilogramme of bodyweight by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1990 and by the European Commission's Scientific Committee on Food in September 2000.

From the International Sweeteners Association (Updated July 19, 2003).