| History | discovered in 1976 by Hough and Phadnis. From 1980 onwards joint technical development by Tate & Lyle and McNeil Speciality Products (a subsidiary of Johnson & Johnson) |
| Synthesis | The source material for the production of Sucralose is saccharose, which is derivatised into Sucralose via a synthetisation process |
| Sensoric features/sweetening power | very sweet taste profile, very close to sugar
400-600 times sweeter than sugar |
| Characteristics |
| physiological | calorie-free
toothfriendly and suitable for diabetics |
| technical | dissolves well in water
very stable
synergistic effects with all other sweeteners; best synergism with Cyclamate |
| Situation of approval | approved in the countries of Latin America and Asia and, since 1998, in the USA and Canada. Approved in the EU since 2004!! |
| ADI value | 15 mg per kg of bodyweight |
| Fields of application | table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
refreshing drinks
bakery products and baking mixes
sweets
dairy products
chewing-gum
sauces
canned fruits |
