Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloricIt is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Sucralose is found in many food and beverage products, used because it is a no-calorie sweetener, does not promote dental cavities, is safe for consumption by diabetics, and does not affect insulin levels. Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners such as aspartame, acesulfame potassium or high-fructose corn syrup. Sucralose is used in products such as candy, breakfast bars and soft drinks.
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