Discovered in 1976 by Leslie Hough at Tate & Lyle, a British sugar company. Hough accidentally tasted sucralose while testing another substance, mistaking instructions. Sucralose was developed jointly by Tate & Lyle and Johnson & Johnson. Made from sucrose (table sugar) through a multi-step chemical process. Three hydroxyl groups in sucrose are replaced with chlorine atoms. This process makes sucralose 600 times sweeter than sugar.Pack Size: 10Kg Bag Sucralose is a non-nutritive sweetener, meaning it contains no calories. Use in Beverages: Sucralose is widely used in beverages as a sugar substitute. It is found in various drinks, including: Ready to Drink Cocktails or RTDs Premixed Spirits Soda Juice Tea Coffee Sports drinks Energy drinks Sucralose is often used in combination with other sweeteners, such as aspartame and stevia. This creates a more complex flavour profile and can help mask the bitter aftertaste of some artificial sweeteners. How Sucralose Sweetens Beverages: Sucralose binds to taste receptors on the tongue, triggering a sweet taste sensation. Unlike sugar, sucralose is not metabolised by the body and does not contribute to calories. It is excreted in the urine and faeces unchanged. Safety and Regulations: Sucralose is generally considered safe for consumption by the FDA and other regulatory agencies. The acceptable daily intake (ADI) for sucralose is 1.5 mg/kg body weight. However, there is some ongoing research about the potential health effects of sucralose, including its impact on gut bacteria and blood sugar levels. Additional Information: Sucralose is heat-stable, making it suitable for use in hot beverages. It is also soluble in water, making it easy to add to beverages. Sucralose has a long shelf life and does not degrade over time. Here are some resources where you can find more information about Sucralose: Food and Drug Administration European Food Safety Authority Food Standards Australian New Zealand (FSANZ)
