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.