Sucralose
[CAS# 56038-13-2]

Identification

• Classification: Biochemical >> Carbohydrate >> Double sugar
• Name: Sucralose
• Synonyms: 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactose
• Molecular Formula: C₁₂H₁₉Cl₃O₈
• Molecular Weight: 397.64
• CAS Registry Number: 56038-13-2
• EC Number: 259-952-2
• SMILES: C([C@@H]1[C@@H]([C@@H]([C@H]([C@H](O1)O[C@]2([C@H]([C@@H]([C@H](O2)CCl)O)O)CCl)O)O)Cl)O

Properties

• Density: 1.7±0.1 g/cm³ Calc.^*
• Boiling point: 669.4±55.0 ºC 760 mmHg (Calc.)^*
• Flash point: 358.7±31.5 ºC (Calc.)^*
• Index of refraction: 1.604 (Calc.)^*

^* Calculated using Advanced Chemistry Development (ACD/Labs) Software.

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H302-H315-H319-H335
• Precautionary Statements: P261-P305+P351+P338

Discovory and Applicatios

Sucralose is a synthetic chlorinated derivative of sucrose widely used as a non-nutritive sweetener. Discovered in 1976 by researchers at Tate & Lyle in collaboration with scientists at Queen Elizabeth College, University of London, sucralose was the result of a series of experiments aimed at modifying the structure of sucrose to reduce caloric content while maintaining sweetness. The pivotal discovery occurred when a student misinterpreted an instruction to “test” a compound as “taste,” revealing the compound's intensely sweet character.

Structurally, sucralose is produced through the selective chlorination of sucrose, in which three hydroxyl (–OH) groups are replaced with chlorine (–Cl) atoms. Specifically, the 4,1′,6′-trichloro derivative is synthesized. This modification dramatically increases the sweetness—sucralose is approximately 600 times sweeter than sucrose—while rendering it non-metabolizable by the human body. As a result, sucralose provides virtually no calories.

The applications of sucralose span across the food, beverage, and pharmaceutical industries. It is commonly used as a tabletop sweetener, as well as in diet soft drinks, sugar-free chewing gums, baked goods, dairy products, syrups, and condiments. Sucralose is particularly valued for its high stability under heat and across a wide range of pH values, which makes it suitable for cooking and baking, unlike some other artificial sweeteners that degrade or lose sweetness at high temperatures.

In pharmaceutical formulations, sucralose serves as a taste-masking agent in oral medications and chewable tablets. Its non-cariogenic properties—that is, its inability to promote dental cavities—also make it useful in dental hygiene products like mouthwashes and sugar-free toothpastes.

Extensive safety evaluations have been conducted on sucralose since its discovery. Regulatory authorities including the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have all reviewed toxicological data and concluded that sucralose is safe for consumption. It has been approved for use in over 80 countries. The acceptable daily intake (ADI) for sucralose, as established by JECFA, is 0–15 mg/kg body weight per day.

The metabolism of sucralose in humans is minimal. The compound is poorly absorbed in the gastrointestinal tract, and the majority is excreted unchanged in the feces. A small portion that is absorbed is excreted in the urine without undergoing significant biotransformation. This minimal metabolism is a key factor in its negligible caloric contribution and its safety profile.

Sucralose's chemical and physical properties, including its high solubility in water and strong resistance to hydrolysis, contribute to its widespread use in both commercial and domestic settings. However, its environmental impact has become a subject of recent investigation. Because it is excreted largely unchanged and is resistant to conventional wastewater treatment processes, sucralose has been detected in surface waters. Studies continue to evaluate the ecological implications of its persistence in aquatic environments.

Despite some public concern and debate over the long-term effects of artificial sweeteners, sucralose remains one of the most extensively studied and widely used sugar substitutes. Its combination of intense sweetness, caloric insignificance, thermal stability, and favorable safety record has secured its position as a key component in modern low-calorie and sugar-free product formulations.

References

2008. Glucose Sensing in L Cells: A Primary Cell Study. Cell Metabolism, 8(6).
DOI: 10.1016/j.cmet.2008.11.002

2019. Presence of carbohydrate binding modules in extracellular region of class C G-protein coupled receptors (C GPCR): An in silico investigation on sweet taste receptor. Journal of Biosciences, 44(5).
DOI: 10.1007/s12038-019-9944-9

2018. Activation of the sweet taste receptor T1R3 by sucralose attenuates VEGF-induced vasculogenesis in a cell model of the retinal microvascular endothelium. Graefe's Archive for Clinical and Experimental Ophthalmology, 257(1).
DOI: 10.1007/s00417-018-4157-8