Sucralose is a common artificial food sweetener, but it does not contain any nutrients. Its sweetness is about 600 times that of sugar, and most of it will not be absorbed by the body. Since 2004, the European Union has approved sucralose as a food sweetener, numbered E955.
Sucralose is a sucralose molecule, that is, chemically modified sucrose (sugar). Sucralose is very stable, not affected by light and heat, and not affected by various pH conditions. In addition to being stable and reliable, sucralose is also very popular in taste and texture without any strange aftertaste. Therefore, sucralose is an ideal choice for baking, and it is also very suitable for commercial foods that require long-term quality assurance.
Like the European Union, sucralose has been licensed in more than 80 countries including the United States, Canada and Australia. In fact, compared with other commonly used artificial sweeteners such as aspartame, acesulfame K and saccharin, sucralose has become more and more popular.