The development and applications of sucralose, a new high-intensity sweetener

Abstract

Sucralose is a new sweetener discovered during a collaborative research program between Tate &Lyle and Queen Elizabeth College of the University of London. It is made by selective substitution of sucrose hydroxyl groups by chlorine, resulting in a highly intense (600×) sugarlike sweetness and exceptional stability at both high temperature and low pH. The research leading to the discovery of sweetness in differently halogenated sucrose is described, as well as the development of sucralose and the process of safety testing and government approval. Finally, sucralose properties and applications in Canada's food and beverage industries are discussed.Key words: sucralose, sweetener, stability, halogen, chlorine.