Sucralose is a non-nutritive artificial sweetener which is synthesized by chlorination of sucrose at three hydroxyl groups. It is used in a large range of food and beverage and tastes like sugar; in particular it is 600 times sweeter than sucrose. Sucralose represents an alternative for people affected by diabetes and/or obesity. An increasing number of low-calorie foods and drinks are being sweetened with sucralose and consumers in many countries are experiencing and appreciated its taste. Sucralose retains its sweetness under cooking and baking conditions and it has enabled a far wider distribution of sucralose based products. This non-nutritive sweetener is well-known as SPLENDA® which is the most widely brand. The sucralose has been considered by leading medical, scientific and regulatory authorities having a high safety profile and then it was approved. The aim of this note is to analyze sucralose attitudes, its potentialities compared with other high-intensity sweeteners (HIS) and its current and future market.
Sucralose: a high intensity sweetener
AMICARELLI, Vera;
2012-01-01
Abstract
Sucralose is a non-nutritive artificial sweetener which is synthesized by chlorination of sucrose at three hydroxyl groups. It is used in a large range of food and beverage and tastes like sugar; in particular it is 600 times sweeter than sucrose. Sucralose represents an alternative for people affected by diabetes and/or obesity. An increasing number of low-calorie foods and drinks are being sweetened with sucralose and consumers in many countries are experiencing and appreciated its taste. Sucralose retains its sweetness under cooking and baking conditions and it has enabled a far wider distribution of sucralose based products. This non-nutritive sweetener is well-known as SPLENDA® which is the most widely brand. The sucralose has been considered by leading medical, scientific and regulatory authorities having a high safety profile and then it was approved. The aim of this note is to analyze sucralose attitudes, its potentialities compared with other high-intensity sweeteners (HIS) and its current and future market.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
