Sucralose

Colorless crystals

Fixed

• Soluble in water ( 283 g · l-1 at 20 ° C ) and ethanol (90 g · l -1)
• Slightly soluble in ethyl acetate

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Sucralose ( E 955 ) is a zero-calorie sweetener that tastes about 600 times sweeter than granulated sugar.

History

Sucralose was discovered and developed by the company Tate & Lyle and Queen Elizabeth College, University of London, in targeted search for a sweetener, which should be made ​​of sugar. As a first connection in 1976 Tetrachlorgalaktosaccharose was synthesized and demonstrated their sweet taste. Systematically, the different OH groups were substituted by chlorine and shown in the first patent in 1976 nine chlorinated derivatives in a row. It then turned out that the Trichlorgalaktosaccharose had the largest sweetening power. The first approval of this compound under the name sucralose in 1991 in Canada, 1999 in the U.S. and 2004 in the EU.

Sucralose is produced mainly in the U.S.. Since 1998 it has been approved in more than 60 countries. Since April 2004, sucralose is also approved in the European Union as a food additive. In Germany Sucralose was approved on 26 January 2005 in accordance with the additive authorization regulation. It is sold by the manufacturer Nevella in German food retailing and is already included in many foods.

Production

The preparation of the trichlorosucrose Sucralose is made by chlorination of sucrose. Three hydroxyl groups are replaced with three chlorine atoms.

Properties

Sucralose has no bitter aftertaste. The taste perception of sweetness is late and lasts for a very long time, even after swallowing is still a long sweet aftertaste noticeable. She has no significant physiological calorific value, since the enzymes of carbohydrate digestion they can not split, does not cause tooth decay, is exceptionally heat stable and has a very good solubility and miscibility with other food components. Sucralose is rapidly excreted unmetabolized due to the hydrophilic property of the body.

Sucralose may react in solution with water, but only over a longer period at very high acidities and temperatures.

The allowable daily intake is 15 mg per kg body weight.

Use

Sucralose is sold under the trade name Splenda by McNeil Nutritionals. The tabletop sweetener in powder or tablet form contains sucralose also dextrose, maltodextrin or lactose, leucine, and carboxymethylcellulose. Sucralose in liquid form was placed under the trade name 2007 Candy on the market. These sterile bottled drip solution contains only water and sucralose.

Security

Like many other organochlorine compounds is only slowly degraded the sucralose in the environment or in sewage treatment plants. Due to the slow degradation it accumulates in the environment and can be detected in rivers. Although there are indications that sucralose causes side effects, but to date, no scientific proof has been provided. Although there have been some animal studies, some hints of possible complications that could be caused by sucralose, for example, a negative influence on the intestinal flora. But to this day a harmful effect scientifically could not be confirmed, the European Union decided on 7 September 2000, attributable to sucralose safe products and release them for consumption. The Swedish Environmental Protection Agency has also set Naturvårdsverket 2005 sucralose on the list of harmless substances.

Health Concerns

In a review article mentions that under thermal stress - can make sucralose dioxins - cooking or baking.