Escolar Documentos
Profissional Documentos
Cultura Documentos
The Facts
Sucralose is the only non-caloric sweetener
derived from sugar. Its unique combination
of sugar-like taste and excellent stability
allows sucralose to be used as a
replacement for sugar in virtually every type
of food and beverage, including home
cooking and baking recipes.
S
ucralose is derived from sugar not broken down like sucrose (sugar).
through a multi-step, patented It passes rapidly through the body Discovered in 1976,
manufacturing process that virtually unchanged. Sucralose has sucralose has been
selectively substitutes three atoms been extensively tested in more than developed jointly by
of chlorine for three hydroxyl groups 100 studies during a 20-year period Tate & Lyle PLC and
on the sugar molecule. Chlorine and found to be a safe and remarkably McNeil Nutritionals,
is, of course, present naturally in inert ingredient. It can be used by LLC, a Johnson &
many foods and beverages that we all populations, including pregnant Johnson company.
consume every day and plays an women, nursing mothers, and children Sucralose was
important role in many biological of all ages. Sucralose is also beneficial approved for use in
processes and in nature in general. for individuals with diabetes because 15 food and beverage
The presence of chlorine in sucralose research demonstrates that sucralose categories by the
produces a sweetener that has no has no effect on carbohydrate U.S. Food and Drug
calories, yet is 600 times sweeter than metabolism, short- or long-term blood Administration (FDA)
sugar. Sucralose tastes like sugar. glucose control, or insulin secretion. on April 3, 1998. This
It has a clean, quickly perceptible, One advantage of sucralose for was the broadest
sweet taste that does not leave food and beverage manufacturers initial approval ever
an unpleasant and consumers is its granted by FDA for a
aftertaste. Moreover, exceptional stability. It food ingredient. The
sucralose retains its retains its sweetness FDA expanded the
sweetness during all over a wide range uses for sucralose in
food and beverage of temperature and 1999, approving it as
manufacturing storage conditions a “general purpose”
processes and this and in solutions over sweetener. Sucralose
enables it to be used time. Because of its has also been
virtually anywhere unique combination approved for use in
sugar is used, of a great sugar-like foods and beverages
including cooking taste coupled with in over 80 countries
and baking in the its stability, food including Canada,
home. manufacturers have Australia, Japan, the
Sucralose is not used sucralose European Union and
utilized for energy in to create a wide Mexico.
the body because it is Continued on page 2
1
Continued from page 1 on glucose utilization, carbohydrate metabolism,
range of great-tasting new foods and beverages. the secretion of insulin, or glucose and fructose
Examples include categories such as canned fruit, absorption. Studies in persons with normal blood
low-calorie fruit drinks, baked goods, and sauces and glucose levels and in persons with either type 1 or type
syrups. Sucralose also can be used as a sweetener 2 diabetes have confirmed that sucralose has no effect
in nutritional supplements, medical foods, vitamin/ on short- or long-term blood glucose control.
mineral supplements, and pharmaceuticals. All in all,
Does Not Promote Tooth Decay
consumers have had a greater choice of low calorie
Scientific studies have shown that sucralose does
foods and beverages due to sucralose.
not support the growth of oral bacteria and does not
Sucralose is available as an ingredient for use in promote tooth decay.
a broad range of foods and beverages under the
name “SPLENDA® Sucralose”. Currently, a range of Long Shelf Life
products sweetened with SPLENDA® Sucralose are Sucralose combines the taste of sugar with the heat,
on supermarket shelves, such as carbonated soft liquid and storage stability required for use in all types
drinks, low-calorie fruit drinks, yogurts, breakfast of foods and beverages. It is very stable in acidic
cereals, ice cream, baked goods and nutritional products such as carbonated soft drinks, and in other
supplements. Many foods and beverages also display liquid-based products (e.g., sauces, jelly, milk products,
the “Sweetened with SPLENDA® brand” logo on their processed fruit drinks). Sucralose is also very stable in
packaging. dry applications such as powdered beverages, instant
desserts, and tabletop sweeteners. Consumers can,
therefore, be confident of a great sugar-like taste with
BENEFITS products sweetened with sucralose.
Tastes Like Sugar
Sucralose tastes like sugar
and has no unpleasant SAFETY
aftertaste. In scientific The safety of sucralose is documented by one of the
taste tests conducted by most extensive and thorough
independent research safety testing programs
organizations, sucralose was ever conducted on a new
found to have a taste profile food additive. More than
very similar to sugar. 100 studies conducted
Heat Stable and evaluated over a
Sucralose is exceptionally 20-year period clearly
heat stable, making it demonstrate the safety of
ideal for use in baking, sucralose.
canning, pasteurization, Studies were
aseptic processing and conducted in a broad
other manufacturing processes that require high range of areas, at
temperatures. In studies among a range of baked amounts many times
goods, canned fruits, syrups, jams and jellies, no Continued on page 3
measurable loss of sucralose occurred during
processing and throughout shelf life.
Can Help Control Caloric Intake
Sucralose is not metabolized for energy, thus it
has no calories. It passes rapidly through the body
virtually unchanged, is unaffected by the body’s
digestive process and does not accumulate in the
body. By replacing sucralose for sugar in foods and
beverages, calories can be reduced, or, in many
products, practically eliminated.
Suitable for People with Diabetes
Sucralose is not recognized as sugar or a
carbohydrate by the body. Thus, it has no effect
2
Continued from page 2
higher than actual consumption levels, to assess whether there were
any safety risks regarding cancer, genetic effects, reproduction and
fertility, birth defects, immunology, the central nervous system, and
metabolism. These studies all concluded that sucralose was safe for
human consumption and there are no known side effects.