Sucralose is the only low-calorie sweetener that is made from sugar. It is used around the world as an ingredient in low-calorie processed foods and beverages, and as a tabletop sweetener available to consumers in supermarkets and other consumer outlets.

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What is Sucralose made of?

Sucralose is derived from sugar through a patented, multi-step process that selectively substitutes three chlorine atoms for three hydrogen-oxygen groups on the sugar molecule. The tightly bound chlorine atoms create a molecular structure that is exceptionally stable and is approximately 600 times sweeter than sugar.

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Is Sucralose safe?

Yes. More than 100 scientific studies over a 20-year period have demonstrated the safety of Sucralose. Importantly, comprehensive toxicology studies, designed to meet the highest scientific standards, have clearly demonstrated that sucralose is not carcinogenic. The data from the studies were independently evaluated by international experts in a variety of scientific disciplines, including toxicology oncology, teratology, neurology, hematology, pediatrics and nutrition.

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What regulatory body reviewed the safety profile of Sucralose?

In addition to the FDA, the safety of Sucralose has been confirmed by the Joint FAO/WHO Expert committee on Food Additives (JECFA); the Health Protection Branch of Health and Welfare Canada; the National Food Authority of Australia; and the health ministries of Argentina, Brazil, China and Mexico, for a total of more than 30 countries worldwide.

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Does Sucralose provide calories?

No. Sucralose itself has no calories. When it is used to sweeten foods or beverages, it adds no calories.

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How is Sucralose handles by the body?

Although Sucralose is made from sugar, the body does not recognize it as sugar or another carbohydrate. The Sucralose molecule passes through the body unchanged, it is not metabolized and is eliminated after consumption.

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Is the chlorine in Sucralose potentially harmful?

No. Chlorine, in the form of chloride, is a safe and natural element present in many of the foods and beverages that we eat and drink every day. It is the most natural water element and is also found in lettuce, tomatoes, mushrooms, melons, peanut butter and table salt. In the case of Sucralose, the addition of chlorine to the Sucralose molecule is what makes Sucralose free of calories. Chlorine renders the Sucralose molecule chemically and biologically inert so that Sucralose passes through the body without being metabolized and is eliminated after consumption.

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How much Sucralose may people safely consume?

Studies have shown that the amount of Sucralose, which might be consumed by individuals, even if consumed every day throughout a person's lifetime, would still be considered safe by a wide margin by the U.S. and international health authorities. The Acceptable Daily Intake (ADI) for Sucralose, established by the U.S. Food and Drug Administration, is 5mg/kg of body weight per day.

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Can people with diabetes use Sucralose?

Numerous studies have shown that Sucralose can be safely consumed by people with diabetes. Sucralose is not recognized by the body for energy and does not affect glucose levels. Sucralose has no effect on blood glucose utilization, carbohydrate metabolism or insulin production. Products sweetened with Sucralose provide good-tasting, lower-calorie alternatives for people with diabetes who are interested in reducing their caloric or sugar intake.

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