Sucralose is an artificial sweetener approved by US FDA, WHO, UK’s Food Standards Agency, European Union and at least 25 reputed organizations. It was first approved by Canada in 1991 followed by more than 40 countries. Sucralose is used as substitute for normal sugar in preparation of low calorie diet food items. It remains stable at high temperature and can be added to dishes that are cooked or baked.
What is Sucralose
Scientifically defining, Sucralose is a sweetener derived from natural sugar, by selective substitution of the hydroxyl group of sucrose (sucrose;technical name for sugar) with chlorine through a multi?step manufacturing process. You can say it is chlorinated sugar. The derived product is 600 times sweeter than sucrose. It tastes similar to sugar and remain stable at high temperature.
1, 6-Dichloro-1, 6-dideoxy-ß-D-fructofuranosyl-4-chloro-4-deoxy-alpha-Dgalactopyranoside
White to off-white, practically odourless crystalline powder with a sweet taste.
Effects of Sucralose
On oral intake sucralose does not breaks down in the body so produces no calorie. It is claimed, Sucralose passes through digestive system without metabolism or absorption but some research show 11-27 percent of sucralose absorption in humans and rest is excreted through faeces.
Sucralose consumption is said to be safe in diabetes as it does not increase blood sugar level. However since this product is newly discovered, some researchers disputes its use in diabetes.
Only few independent studies are done on the effect of sucralose on health. One such study focusing on Use of Sucralose in Diabetics showed significant increase in glycosylated haemoglobin. Glycosylated haemoglobin is Haemoglobin to which glucose is bound. Glycosylated haemoglobin is tested to monitor the long-term control of diabetes mellitus and its elevation imply lessening of control in diabetes.
More scientific researches are required to fully understand possible side-effects, interactions and long term effects of daily use of Sucralose.