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{{Short description|Non-nutritive sweetener}}
{{cs1 config|name-list-style=vanc|display-authors=6}}
{{Use dmy dates|date=December 2017}}
{{Use American English|date=December 2017}}
{{chembox {{chembox
| Verifiedfields = changed
| Watchedfields = changed | Watchedfields = changed
| verifiedrevid = 470472304 | verifiedrevid = 661828089
| Reference=<ref>'']'', 11th Edition, '''8854'''.</ref> | Reference=<ref>'']'', 11th Edition, '''8854'''.</ref>
| ImageFile = Sucralose2.svg | ImageFile = Haworth projection of sucralose.svg
| ImageFile1 = Sucralose-3D-balls.png | ImageFile1 = Sucralose-from-xtal-3D-bs-17.png
| IUPACName = 1,6-Dichloro-1,6-dideoxy-β-<small>D</small>-fructofuranosyl 4-chloro-4-deoxy-α-<small>D</small>-galactopyranoside
| SystematicName = (2''R'',3''R'',4''R'',5''R'',6''R'')-2-oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol<ref>{{cite web |url= http://www.thegoodscentscompany.com/data/rw1611711.html |title= sucralose 56038-13-2 |author=<!--Staff writer(s); no by-line.--> |website= |publisher= The Good Scents Company Information System |accessdate=30 January 2014}}</ref>
| SystematicName = (2''R'',3''R'',4''R'',5''R'',6''R'')-2-{oxy}-5-chloro-6-(hydroxymethyl)oxane-3,4-diol
| IUPACName = 1,6-Dichloro-1,6-dideoxy-β-<small>D</small>-fructofuranosyl-4-chloro-4-deoxy-α-<small>D</small>-galactopyranoside
| OtherNames = 1',4,6'-Trichlorogalactosucrose; Trichlorosucrose; E955; 4,1',6'-Trichloro-4,1',6'-trideoxygalactosucrose; TGS; Splenda<ref>Anonymous. Scifinder – Substance Detail for 56038-13-2, October 30, 2010.</ref> | OtherNames = {{Unbulleted list|1′,4,6′-Trichlorogalactosucrose|Trichlorosucrose|E955|4,1′,6′-Trichloro-4,1′,6′-trideoxygalactosucrose|TGS|Splenda<ref>Anonymous. Scifinder – Substance Detail for 56038-13-2, 30 October 2010.</ref>}}

| Section1 = {{Chembox Identifiers | Section1 = {{Chembox Identifiers
| PubChem = 71485 | PubChem = 71485
| UNII_Ref = {{fdacite|correct|FDA}} | UNII_Ref = {{fdacite|correct|FDA}}
| UNII = 96K6UQ3ZD4 | UNII = 96K6UQ3ZD4
Line 21: Line 25:
| CASNo_Ref = {{cascite|correct|CAS}} | CASNo_Ref = {{cascite|correct|CAS}}
| CASNo = 56038-13-2 | CASNo = 56038-13-2
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} | ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID = 64561 | ChemSpiderID = 64561
| KEGG_Ref = {{keggcite|changed|kegg}} | KEGG_Ref = {{keggcite|correct|kegg}}
| KEGG = C12285 | KEGG = C12285
| ChEBI_Ref = {{ebicite|changed|EBI}} | ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 32159 | ChEBI = 32159
| EINECS = 259-952-2 | EINECS = 259-952-2
| SMILES = Cl2(O(O1(O((O)1O)CCl)CCl)(O)2O)CO | SMILES = Cl2(O(O1(O((O)1O)CCl)CCl)(O)2O)CO
}} }}

| Section2 = {{Chembox Properties | Section2 = {{Chembox Properties
| C=12 | H=19 | Cl=3 | O=8
| Formula = C<sub>12</sub>H<sub>19</sub>Cl<sub>3</sub>O<sub>8</sub>
| Appearance = Off-white to white powder
| MolarMass = 397.64 g/mol
| Odor = Odorless
| Appearance = Off-white to white powder
| Density = 1.69&nbsp;g/cm<sup>3</sup>
| Odor = Odorless
| MeltingPtC = 125
| Density = 1.69 g/cm<sup>3</sup>
| BoilingPtC =
| MeltingPtC = 125
| Solubility = 283&nbsp;g/L (20&nbsp;°C)
| BoilingPtC =
| pKa = 12.52±0.70
| Solubility = 283 g/L (20°C)
| pKa = 12.52±0.70
}} }}

| Section3 = {{Chembox Hazards | Section3 = {{Chembox Hazards
| NFPA-H = 1 | NFPA-H = 1
| NFPA-F = 1 | NFPA-F = 1
| NFPA-R = 0 | NFPA-R = 0
}}
}} }}
}}
{{Multiple image|direction=vertical|align=right|image1=sucrose2.png|image2=sucralose2.png|width=220|caption2=Comparison of the chemical structures of sucrose (top) and sucralose (bottom)}}


'''Sucralose''' is an artificial ] and ]. As the majority of ingested sucralose is not ] by the body, it adds very little ] ({{cvt|14|kJ|kcal|disp=sqbr}} per gram).<ref name="fdc">{{cite web |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/170257/nutrients |title=Sucralose nutrition information for a one gram portion (pick list) |publisher=FoodData Central, US Department of Agriculture |date=1 April 2019 |access-date=11 May 2024}}</ref> In the ], it is also known under the ] '''E955'''. It is produced by ] of ], selectively ] three of the ]s&mdash;in the C1 and C6 positions of the ] portion and the C4 position of the ] portion&mdash;to give a ]–] ]. Sucralose is about 600 times ] than sucrose (table sugar),<ref name=fda/><ref name="Friedman">{{cite web | vauthors = Friedman MA | quote = Lead Deputy Commissioner for the FDA | url = https://www.govinfo.gov/content/pkg/FR-1998-04-03/pdf/98-8750.pdf | title = Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose | work = Federal Register: 21 CFR Part 172, Docket No. 87F-0086 | date = 3 April 1998 }}</ref> 3 times as sweet as both ] and ], and 2 times as sweet as ].<ref name=fda/>
'''Sucralose''' is a non-nutritive sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloric.{{citation needed|date=February 2015}} In the ], it is also known under the ] '''E955'''. Sucralose is about 320 to 1,000 times as ] as ],<ref name=Friedman>Michael A. Friedman, Lead Deputy Commissioner for the FDA, Federal Register: 21 CFR Part 172, Docket No. 87F-0086, April 3, 1998</ref> twice as sweet as ], and three times as sweet as ]. It is stable under heat and over a broad range of ] conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.<ref>, The Japan Food Chemical Research Foundation</ref> Common brand names of sucralose-based sweeteners are ], Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella.


The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.<ref name="fda">{{cite web |date=25 September 2024 |title=Aspartame and Other Sweeteners in Food |url=https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food |access-date=17 November 2024 |publisher=US Food and Drug Administration}}</ref><ref>{{cite web | url = http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/pages/e-kousei-sucra | title = A Report on Sucralose from the Food Sanitation Council | archive-url = https://web.archive.org/web/20121015212038/http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/pages/e-kousei-sucra | archive-date=15 October 2012 | work = The Japan Food Chemical Research Foundation }}</ref> It is commonly sold under the ] brand name.<ref name=fda/>
==History==
Sucralose was discovered in 1976 by scientists from ], working with researchers Leslie Hough and Shashikant Phadnis at ] (now part of ]).{{citation needed|date=February 2015}} While researching ways to use sucrose and its synthetic derivatives for industrial use, Phadnis was told to “test" a chlorinated sugar compound. Phadnis thought Hough asked him to "taste" it, so he did.<ref name="Gratzer2002">{{cite book|last=Gratzer|first=Walter |title=Eurekas and Euphorias: The Oxford Book of Scientific Anecdotes|url=http://books.google.com/books?id=4eTIxt6sN2oC&pg=PT32|accessdate=1 August 2012|date=28 November 2002|publisher=Oxford University Press|isbn=978-0-19-280403-7|pages=32–|chapter=5. Light on sweetness: the discovery of aspartame}}</ref> He found the compound to be exceptionally sweet.


==Uses==
Tate & Lyle patented the substance in 1976; as of 2008, the only remaining patents concern specific manufacturing processes.<ref>{{cite web | url = http://www.ap-foodtechnology.com/Processing/Tate-Lyle-loses-sucralose-patent-case | title = Tate & Lyle loses sucralose patent case | publisher = ap-foodtechnology.com}}</ref>
Sucralose is used in many food and beverage products because it is a non-nutritive sweetener ({{convert|14|kJ|kcal|disp=sqbr}} per typical one-gram serving),<ref name=fdc/> does not promote ],<ref>{{cite journal | author = Food and Drug Administration | title = Food labeling: health claims; dietary noncariogenic carbohydrate sweeteners and dental caries. Final rule | journal = Federal Register | volume = 71 | issue = 60 | pages = 15559–15564 | date = March 2006 | pmid = 16572525 }}</ref> is safe for consumption by ]s and nondiabetics <ref>{{cite journal | vauthors = Grotz VL, Henry RR, McGill JB, Prince MJ, Shamoon H, Trout JR, Pi-Sunyer FX | title = Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes | journal = Journal of the American Dietetic Association | volume = 103 | issue = 12 | pages = 1607–1612 | date = December 2003 | pmid = 14647086 | doi = 10.1016/j.jada.2003.09.021 }}</ref> and does not affect ] levels.<ref>{{cite journal | vauthors = Ford HE, Peters V, Martin NM, Sleeth ML, Ghatei MA, Frost GS, Bloom SR | title = Effects of oral ingestion of sucralose on gut hormone response and appetite in healthy normal-weight subjects | journal = European Journal of Clinical Nutrition | volume = 65 | issue = 4 | pages = 508–513 | date = April 2011 | pmid = 21245879 | doi = 10.1038/ejcn.2010.291 | s2cid = 13051016 | url = https://hal.archives-ouvertes.fr/hal-00609406/file/PEER_stage2_10.1038%252Fejcn.2010.291.pdf }}</ref> The powdered form of the sucralose-based sweetener product ] contains the ]s &ndash; ] and ]. Sucralose content is about 1.1% and remainder is bulking agents.<ref name="splenda-ing">{{cite web |url= https://www.splenda.com/product/splenda-sweetener-packets/ |title= Ingredients: Splenda Sweetener Packets |website= Splenda|date=2024 |accessdate=28 December 2024 }}</ref><ref>{{Cite journal |last=Abou-Donia |first=Mohamed B. |last2=El-Masry |first2=Eman M. |last3=Abdel-Rahman |first3=Ali A. |last4=McLendon |first4=Roger E. |last5=Schiffman |first5=Susan S. |date=2008 |title=Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats |url=https://pubmed.ncbi.nlm.nih.gov/18800291/ |journal=Journal of Toxicology and Environmental Health. Part A |volume=71 |issue=21 |pages=1415–1429 |doi=10.1080/15287390802328630 |issn=1528-7394 |pmid=18800291}}</ref>


Sucralose is used as a replacement for (or in combination with) other artificial or natural sweeteners such as ], ] or ]. It is used in products such as ], ]s, ]s, and ]s. It is also used in ]s wherein water and sucralose take the place of much higher-energy ]-based additives. Sucralose mixed with dextrose or maltodextrin (both made from corn) as bulking agents is sold internationally by ] under the Splenda brand name.<ref name=splenda-ing/>
Sucralose was first approved for use in Canada in 1991. Subsequent approvals came in Australia in 1993, in New Zealand in 1996, in the United States in 1998, and in the European Union in 2004. By 2008, it had been approved in over 80 countries, including Mexico, Brazil, China, India, and Japan.<ref>{{cite web|url=http://www.splenda.com/page.jhtml?id=splenda/newspromotions/press/safety.inc |title=Strong Clinical Database that Supports Safety of Splenda Sweetener Products|publisher=McNeil Nutritionals, LLC|accessdate=2009-12-30}}{{dead link|date=August 2011}}</ref> In 2006, the ] amended the regulations for foods to include sucralose as a non-nutritive sweetener in food.<ref>{{cite news | url = http://www.fda.gov/ohrms/dockets/dockets/06p0158/06p-0158-cp00001-01-vol1.pdf | title = FDA amends regulations that include sucralose as a non-nutritive sweetener in food. | work = ] | date = April 3, 2006 | accessdate = September 7, 2007 | first = James | last = Turner}}</ref> In May 2008, Fusion Nutraceuticals launched a generic product to the market, using Tate & Lyle patents.


===Cooking===
In April 2015 PepsiCo announced that it would be moving from Aspartame to Sucralose for most of its diet drinks in the US,<ref></ref> citing safety concerns.
Sucralose is available in a granulated form that allows same-volume substitution with sugar.<ref>{{cite web |url= https://www.splenda.com/product/splenda-granulated-sweetener/ |title= Splenda Granulated Sweetener – Zero Calorie Sweetener & Sugar Substitute |website= Splenda |accessdate= January 16, 2024 }}</ref> This mix of granulated sucralose includes fillers, all of which rapidly dissolve in water. Sucralose is not ] when humidity is below 80%, which can lead to baked goods that are noticeably drier and manifest a less dense texture than those made with sucrose.<ref>{{cite book |last1=Molinary |first1=Samuel V. |last2=Quinlan |first2=Mary E. |editor1-last=O'Donnell |editor1-first=K. |editor2-last=Kearsley |editor2-first=M. W. |title=Sweeteners and Sugar Alternatives in Food Technology |date=2012 |publisher=Wiley |pages=167–183 |url=https://doi.org/10.1002/9781118373941.ch8 |access-date=21 June 2024 |chapter=Sucralose|doi=10.1002/9781118373941.ch8 |isbn=978-0-470-65968-7 }}</ref>


Unlike sucrose, which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e.g., in a 180&nbsp;°C or 350&nbsp;°F oven). Furthermore, in its pure state, sucralose begins to decompose at {{convert|119|C|F}}.<ref name=Bannach>{{cite journal| vauthors = Bannach G, Almeida RR, Lacerda LG, Schnitzler E, Ionashiro M |title=Thermal stability and thermal decomposition of sucralose |journal= Eclética Química |date=December 2009 |volume=34 |issue=4 |pages=21–26 |doi=10.1590/S0100-46702009000400002 |url=https://repositorio.unesp.br/bitstream/11449/8711/1/S0100-46702009000400002.pdf}}</ref> In some recipes, such as '']'', which require sugar sprinkled on top to partially or fully melt and crystallize, substituting sucralose does not result in the same surface texture, crispness, or crystalline structure.{{cn|date=January 2024}}
==Production==
Sucralose is manufactured by the selective ] of ] in a multistep ], which substitutes three of the ] of sucrose with ] atoms. This chlorination is achieved by selective ] of a primary alcohol group, followed by chlorination of the partially ] sugar with excess chlorinating agent, and then by removal of the acetyl groups to give the desired sucralose product.<ref>Bert Fraser-Reid, 2012, "From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness," Berlin:Springer, pp. 199-210, and ''passim'', see , accessed 2 November 2014.</ref><ref>{{US patent|5498709}}</ref> Tate & Lyle currently manufactures sucralose both at a plant in ]<ref></ref> and at a recently reopened plant in ].{{citation needed|date=November 2014}}


==Product uses== ==Safety evaluation==
Sucralose has been accepted as safe by several food safety regulatory bodies worldwide, including the U.S. ] (FDA), the ], the ]'s ], Health Protection Branch of ], and ].
Sucralose is found in many food and beverage products, used because it is a no-calorie sweetener, does not promote ],<ref>{{cite journal | title = Food labeling: health claims; dietary noncariogenic carbohydrate sweeteners and dental caries. | author = Food and Drug Administration | journal = Federal Register | year = 2006 | volume = 71 | issue = 60 | pages = 15559–15564 | pmid = 16572525}}</ref> is as safe for consumption by ]s as nondiabetics,<ref>{{cite journal | pmid = 14647086 | year = 2003 | last1 = Grotz | first1 = VL | last2 = Henry | first2 = RR | last3 = McGill | first3 = JB | last4 = Prince | first4 = MJ | last5 = Shamoon | first5 = H | last6 = Trout | first6 = JR | last7 = Pi-Sunyer | first7 = FX | title = Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes | volume = 103 | issue = 12 | pages = 1607–12 | doi = 10.1016/j.jada.2003.09.021 | journal = Journal of the American Dietetic Association}}</ref><ref>FAP 7A3987, August 16, 1996. pp. 1–357. A 12-week study of the effect of sucralose on glucose homeostasis and HbA1c in normal healthy volunteers, Center for Food Safety and Applied Nutrition, U.S. FDA</ref> and does not affect insulin levels.<ref>{{cite journal|last=Ford|first=HE|author2=Peters, V |author3=Martin, NM |author4=Sleeth, ML |author5=Ghatei, MA |author6=Frost, GS |author7=Bloom, SR |title=Effects of oral ingestion of sucralose on gut hormone response and appetite in healthy normal-weight subjects|journal=European journal of clinical nutrition|date=April 2011|volume=65|issue=4|pages=508–13|pmid=21245879|doi=10.1038/ejcn.2010.291}}</ref> Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners such as ], ] or ]. Sucralose is used in products such as ], ] bars and ]s. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie ]-based additives. Sucralose mixed with ] or ] (both made from corn) as bulking agents is sold internationally by ] under the ] brand name. In the United States and Canada, this blend is increasingly found in restaurants, including ], ], and ], in yellow packets, in contrast to the blue packets commonly used by aspartame and the pink packets used by those containing saccharin sweeteners; in Canada, though, yellow packets are also associated with the SugarTwin brand of ] sweetener.


At normal baking temperatures, sucralose is mostly heat-stable, indicating that it retains its sweetness and is suitable as a sugar substitute for use in baked goods.<ref name=fda/>
===Cooking===
However, there is concern about the possible formation of ]s when sucralose is heated.<ref name="Schiffman">{{cite journal|vauthors=Schiffman SS, Rother KI|title=Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues|journal=Journal of Toxicology and Environmental Health|volume=16|issue=7|year=2013|pages=399–451|doi=10.1080/10937404.2013.842523|pmid=24219506 |pmc=3856475}}</ref> Especially when heating sucralose above 120&nbsp;°C, chlorinated organic compounds such as ] or ]s (PCDF) or ] might form.<ref>{{cite web |access-date=2019-04-10 |date=2019-04-09 |language=de |publisher=Bundesinstitut für Risikobewertung |title=BfR-Stellungnahme Nr. 012/2019 des BfR vom 9. April 2019 |url=https://www.bfr.bund.de/cm/343/suessstoff-sucralose-beim-erhitzen-von-lebensmitteln-koennen-gesundheitsschaedliche-verbindungen-entstehen.pdf}}<!-- auto-translated from German by Module:CS1 translator --></ref>
Sucralose is a highly heat-stable non-nutritive sweetener, allowing it to be used in many recipes with little or no ]. It is available in a granulated form that allows for same-volume substitution with sugar. This mix of granulated sucralose includes fillers, all of which rapidly dissolve in liquids. While the granulated sucralose provides apparent volume-for-volume sweetness, the texture in baked products may be noticeably different. Sucralose is not ], which can lead to baked goods that are noticeably drier and manifesting a less dense texture than those made with sucrose. Unlike sucrose, which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e.g., in a 350&nbsp;°F or 180&nbsp;°C oven). Furthermore, in its pure state, sucralose begins to decompose at 119&nbsp;°C or 246&nbsp;°F.<ref>{{cite journal|last=Bannach|first=Gilbert|author2=Rafael R. Almeida |author3=Luis. G. Lacerda |author4=Egon Schnitzler |author5=Massao Ionashiro |title=Thermal stability and thermal decomposition of sucralose|journal=Sci. Rep.|date=December 2009|volume=34|issue=4|pages=21–26|pid=|doi=10.1590/S0100-46702009000400002}}</ref> Thus, in some baking recipes, such as '']'', which require sugar sprinkled on top to partially or fully melt and crystallize, substituting sucralose will not result in the same surface texture, crispness, or crystalline structure.


=== Maximum acceptable daily intake ===
==Packaging and storage==
Various assessments have reported different amounts of maximum ] (ADI), usually measured as mg per kg of body weight. According to the ], the amount of sucralose that can be consumed over a person's lifetime without any adverse effects is 9&nbsp;milligrams per kilogram of body weight per day.<ref>{{cite journal |url=http://www.diabetes.ca/files/cpg2008/cpg-2008.pdf |title=Canadian Diabetes Association 2008 Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada |journal=Canadian Journal of Diabetes |volume=32 |issue=Supplement 1 |page=S41 |date=September 2008 |access-date=10 July 2012 |archive-date=16 May 2012 |archive-url=https://web.archive.org/web/20120516204124/http://www.diabetes.ca/files/cpg2008/cpg-2008.pdf |url-status=dead}}</ref><ref name="magnuson">{{cite journal | vauthors = Magnuson BA, Roberts A, Nestmann ER | title = Critical review of the current literature on the safety of sucralose | journal = Food and Chemical Toxicology | volume = 106 | issue = Pt A | pages = 324–355 | date = August 2017 | pmid = 28558975 | doi = 10.1016/j.fct.2017.05.047 | doi-access = free }}</ref> The FDA approval process indicated that consuming sucralose in typical amounts as a sweetener was safe.<ref name="magnuson" /><ref name="berry" /> The ] is 1500&nbsp;mg per kilogram of body weight per day,<ref name="berry" /> providing a large margin of safety compared to the estimated daily intake. The ] (EFSA) proposed an ADI of 5&nbsp;mg per kilogram of body weight, while the FDA established it as 15&nbsp;mg per kilogram of body weight, that is, 350–1050&nbsp;mg per day for a person of 70&nbsp;kg.<ref name=magnuson/>
Pure sucralose is sold in bulk, but not in quantities suitable for individual use, although some highly concentrated sucralose-water blends are available online, using {{frac|1|4}}&nbsp;teaspoon per one cup of sweetness or roughly one part sucralose to two parts water. Pure, dry sucralose undergoes some decomposition at elevated temperatures. In solution or blended with maltodextrin, it is slightly more stable. Most products containing sucralose add fillers and additional sweetener to bring the product to the approximate volume and texture of an equivalent amount of sugar.


===Effect on caloric content=== === Metabolism ===
Most ingested sucralose is directly excreted in the ], while about 11–27% is absorbed by the ] (gut).<ref name="magnuson" /><ref name="berry" /> The amount absorbed from the gut is largely removed from the ] by the ]s and eliminated via ], with 20–30% of absorbed sucralose being metabolized.<ref name="magnuson" /><ref name="berry" />
Though sucralose contains no ]s, products that contain fillers, such as maltodextrin and/or ], add about 2–4 ]s<!-- or Cal --> per teaspoon or individual packet, depending on the product, the fillers used, brand, and the intended use of the product.<ref>Filipic, Martha Ohio State Human Nutrition article on sucralose</ref> The ] (FDA) allows for any product containing fewer than five calories per serving to be labeled as "zero calories".<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.60|title=CFR – Code of Federal Regulations Title 21|publisher=U.S. Food and Drug Administration|date=2011-04-01|accessdate=11 March 2012}}</ref>


=== Possible health effects ===
==Health, safety, and regulation ==
In reviewing a 1987 food additive petition by McNeil Nutritionals, the FDA stated that "in the 2-year rodent ]&nbsp;... there was no evidence of ]ic activity for either sucralose or its hydrolysis products".<ref name="berry">{{cite journal | vauthors = Berry C, Brusick D, Cohen SM, Hardisty JF, Grotz VL, Williams GM | title = Sucralose Non-Carcinogenicity: A Review of the Scientific and Regulatory Rationale | journal = Nutrition and Cancer | volume = 68 | issue = 8 | pages = 1247–1261 | date = 16 November 2016 | pmid = 27652616 | pmc = 5152540 | doi = 10.1080/01635581.2016.1224366}}</ref><ref>{{cite web |title=Sucralose – FDA Final Rule – Food Additives Permitted for Direct Addition to Food for Human Consumption |url=https://www.fda.gov/ohrms/dockets/98fr/040398a.pdf |url-status=dead |archive-url=https://web.archive.org/web/20121018024504/https://www.fda.gov/ohrms/dockets/98fr/040398a.pdf |archive-date=18 October 2012 |access-date=17 July 2011 |website=U.S. Food and Drug Administration |df=dmy-all}}</ref>
{{Primary sources|section|date=November 2014}}
Sucralose has been accepted by several national and international food safety regulatory bodies, including the FDA, ], the ]'s ], Health Protection Branch of ], and ]. According to the ], the amount of sucralose that can be consumed over a person's lifetime without any adverse effects is 9&nbsp;mg/d/kg of body weight.<ref>{{cite journal|url=http://www.diabetes.ca/files/cpg2008/cpg-2008.pdf|format=PDF|publisher=Canadian Diabetes Association|title=Canadian Diabetes Association 2008 Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada|work=Canadian Journal of Diabetes|volume=32|issue=Supplement 1|page=S41|date=September 2008}}</ref><ref>{{Cite journal | journal = ] | year = 2000 | volume = 38 Suppl 2 | pages = S53–69 | author = Goldsmith LA | pmid = 10882818 | title = Acute and subchronic toxicity of sucralose}}</ref>


In 2023, the World Health Organization conditionally recommended against the use of non-sugar sweeteners including sucralose due to concerns about the diet quality of manufactured, sweetened food products.<ref>{{Cite book |url=https://www.ncbi.nlm.nih.gov/books/NBK592258/ |title=Use of non-sugar sweeteners: WHO guideline |date=2023 |publisher=World Health Organization |isbn=978-92-4-007361-6 |series=WHO Guidelines Approved by the Guidelines Review Committee |location=Geneva |pmid=37256996}}</ref>
<blockquote>"In determining the safety of sucralose, the FDA reviewed data from more than 110 studies in humans and animals. Many of the studies were designed to identify possible toxic effects, including carcinogenic, reproductive, and neurological effects. No such effects were found, and FDA's approval is based on the finding that sucralose is safe for human consumption."<!--broken link <ref></ref>--> For example, McNeil Nutritional LLC studies submitted as part of its U.S. FDA Food Additive Petition 7A3987 indicated that "in the 2-year rodent ]&nbsp;... there was no evidence of ] activity for either sucralose or its hydrolysis products&nbsp;..."<ref>{{cite web|url=http://www.fda.gov/ohrms/dockets/98fr/040398a.pdf|work=FDA Final Rule|chapter=Food Additives Permitted for Direct Addition to Food for Human Consumption|title=Sucralose|publisher=Food and Drug Administration|location=United States}}</ref></blockquote>


{{As of|2024}}, reviews of numerous safety and toxicology studies on sucralose concluded that it is not ] or ], even at levels of daily consumption much larger than those typically used.<ref name=fda/><ref name="magnuson" /><ref name="berry" />
The ], downgraded sucralose from "Safe" to "Caution" in June 2013, citing a new study linking sucralose consumption with leukemia risk in rats.<ref>{{cite web|format=PDF|url=http://www.cspinet.org/new/pdf/additives.pdf|title=Nutrition Action Health Letter|publisher=Center for Science in the Public Interest|date=May 2008}}</ref><ref>{{cite web|url=http://www.cspinet.org/new/200804291.html|title=Which additives are safe? Which aren't?|publisher=Center for Science in the Public Interest}}</ref> However, they also write, "It appears to be the safest artificial sweetener, though no independent tests have been conducted". The original Italian study has been criticized of being poorly executed and reported.<ref>{{cite web|format=PDF|url=http://www.forbes.com/sites/trevorbutterworth/2012/04/24/controversial-italian-scientist-says-splenda-causes-cancer/|title=Controversial Italian Scientist Says Splenda Causes Cancer|publisher=Forbes|date=April 2012}}</ref>


==History==
===Safety studies===
Sucralose was discovered in 1976 by scientists from ], working with researchers Leslie Hough and Shashikant Phadnis at ] (now part of ]).<ref>{{cite news|url=https://sucralose.org/faqs/|title=Frequently Asked Questions About Sucralose|work=Sucralose|access-date=20 September 2018|language=en-US|archive-date=20 September 2018|archive-url=https://web.archive.org/web/20180920084113/https://sucralose.org/faqs/|url-status=dead}}</ref> While researching novel uses of ] and its synthetic derivatives, Phadnis was told to "test" a chlorinated sugar compound. According to an anecdotal account, Phadnis thought Hough asked him to "taste" it, so he did and found the compound to be exceptionally sweet.<ref name="Gratzer2002">{{cite book| vauthors = Gratzer W |title=Eurekas and Euphorias: The Oxford Book of Scientific Anecdotes|journal=<!--Citation bot deny-->|chapter-url=https://books.google.com/books?id=4eTIxt6sN2oC&pg=PT32|access-date=1 August 2012|date=28 November 2002|publisher=Oxford University Press|isbn=978-0-19-280403-7|pages=|chapter=5. Light on sweetness: the discovery of aspartame|bibcode=2002eueu.book.....G|url-access=registration|url=https://archive.org/details/eurekaseuphorias0000grat/page/32}}</ref>
Results from over 100 animal and clinical studies in the FDA approval process unanimously indicated a lack of risk associated with sucralose intake.<ref name="kon">{{cite web |url=http://www.kon.org/urc/frank.html |title=Sucralose: An Overview |first=Genevieve |last=Frank |publisher=Penn State University}}</ref><ref>{{cite journal |url=http://www.scielo.cl/pdf/ijmorphol/v27n1/art40.pdf |title=Toxicity of sucralose in humans: a review |journal=Int. J. Morphol. |volume=27 |issue=1 |pages=239–244 |year=2009 |author1=Rodero, A. B. |author2=Rodero, L. S. |author3=Azoubel, R. |doi=10.4067/s0717-95022009000100040}}</ref><ref>{{cite journal |journal=] |year=2009 |volume=55 |issue=1 |pages=1–5 |title=An overview of the safety of sucralose |author1=Grotz VL |author2=Munro IC |pmid=19464334 |doi=10.1016/j.yrtph.2009.05.011}}</ref><ref>{{cite journal |journal=Food Chem Toxicol |year=2000 |volume=38 |issue=Suppl 2 |pages=S1–6 |title=Sucralose--an overview of the toxicity data |author1=Grice HC |author2=Goldsmith LA |pmid=10882813 |doi=10.1016/S0278-6915(00)00023-5}}</ref> However, some adverse effects were seen at doses that significantly exceeded the estimated daily intake (EDI), which is 1.1&nbsp;mg/kg/day.<ref name="Baird">{{cite journal |author1=Baird, I. M. |author2=Shephard, N. W. |author3=Merritt, R. J. |author4=Hildick-Smith, G. |year=2000 |title=Repeated dose study of sucralose tolerance in human subjects |journal=Food Chemical Toxicology |volume=38 (Supplement 2)| pages=S123–S129. |doi=10.1016/S0278-6915(00)00035-1 |pmid=10882825}}</ref> When the EDI is compared to the intake at which adverse effects are seen—known as the highest no adverse effects limit (HNEL)—at 1500&nbsp;mg/kg/day,<ref name="Baird"/> a large margin of safety exists. The bulk of sucralose ingested is not absorbed by the ] (GI) tract and is directly excreted in the feces, while 11–27% of it is absorbed.<ref name=Friedman/> The amount absorbed from the GI tract is largely removed from the blood stream by the kidneys and eliminated in the urine, with 20–30% of the absorbed sucralose being metabolized.<ref Name=Friedman/>

Tate & Lyle patented the substance in 1976; as of 2008, the only remaining patents concerned specific manufacturing processes.<ref>{{cite web |url = http://www.ap-foodtechnology.com/Processing/Tate-Lyle-loses-sucralose-patent-case | title = Tate & Lyle loses sucralose patent case | publisher = ap-foodtechnology.com}}</ref>

A ] animal study funded by the ]<ref>{{cite journal|title=New Salvo in Splenda Skirmish|journal=The New York Times|date=2 September 2008 |url=https://www.nytimes.com/2008/09/23/business/23splenda.html | vauthors = Browning L | access-date=24 May 2010}}</ref> found evidence that doses of Splenda (containing ~1% sucralose and ~99% maltodextrin by weight) between 100 and 1000&nbsp;mg/kg BW/day, containing sucralose at 1.1 to 11&nbsp;mg/kg BW/day, fed to rats reduced ], increased the pH level in the intestines, contributed to increases in body weight, and increased levels of {{Nowrap|]}} (P-gp).<ref>{{cite journal | vauthors = Abou-Donia MB, El-Masry EM, Abdel-Rahman AA, McLendon RE, Schiffman SS | title = Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats | journal = Journal of Toxicology and Environmental Health. Part A | volume = 71 | issue = 21 | pages = 1415–1429 | year = 2008 | pmid = 18800291 | doi = 10.1080/15287390802328630 | bibcode = 2008JTEHA..71.1415A | s2cid = 11909980 }}</ref> These effects have not been reported in humans.<ref name=Friedman/> An expert panel, including scientists from Duke University, ], ], ], and ] reported in '']'' that the Duke study was "not scientifically rigorous and is deficient in several critical areas that preclude reliable interpretation of the study results".<ref>{{cite web|url=http://www.foodnavigator.com/Science-Nutrition/Sucralose-safety-scientifically-sound-Expert-panel|title=Sucralose safety 'scientifically sound': Expert panel | vauthors = Daniells S |date=2 September 2009}}</ref>

Sucralose was first approved for use in ] in 1991. Subsequent approvals came in ] in 1993, in ] in 1996, in the ] in 1998, and in the ] in 2004. By 2008, it had been approved in over 80 countries, including ], ], ], ], and ].<ref>{{cite news|url=https://www.splenda.com/faq/no-calorie-sweetener#what-research-has-been-conducted-to-confirm-the-safety-of-splenda%C2%AE |title=Splenda Brand Sweetener FAQ: Safety & Product Information: What research has been conducted to confirm the safety of SPLENDA |newspaper=Splenda |publisher=McNeil Nutritionals, LLC |access-date=29 August 2015}}</ref> In 2006, the FDA amended the regulations for foods to include sucralose as a "non-nutritive sweetener" in food.<ref>{{cite news | url = https://www.fda.gov/ohrms/dockets/dockets/06p0158/06p-0158-cp00001-01-vol1.pdf | title = FDA amends regulations that include sucralose as a non-nutritive sweetener in food. | work = ] | date =3 April 2006 | access-date = 7 September 2007 | vauthors = Turner J }}</ref> In May 2008, Fusion Nutraceuticals launched a generic product to the market, using Tate & Lyle patents.

In April 2015, ] announced that it would be moving from aspartame to sucralose for most of its diet drinks in the U.S.<ref>{{cite news | url=https://www.bbc.co.uk/news/health-32478203 | title=Pepsi to ditch artificial sweetener| work=BBC News| date=2015-04-27| vauthors = Roberts M }}</ref> due to sales of ] falling by more than 5% in the U.S. The company stated that its decision was a commercial one, responding to consumer preferences.

In February 2018, PepsiCo went back to using aspartame in Diet Pepsi because of an 8% drop in sales for the previous year.<ref>{{cite journal |url=https://www.beverage-digest.com/newsletter/archive?pd=20180216&y=2018 |title=Diet Pepsi Revamp Leaves 'Aspartame Free' Gamble Behind |journal=] |date=16 February 2018 |access-date=4 July 2018 |archive-date=4 July 2018 |archive-url=https://web.archive.org/web/20180704122945/https://www.beverage-digest.com/newsletter/archive?pd=20180216&y=2018 |url-status=dead }}</ref><ref>{{cite magazine |url=http://adage.com/article/cmo-strategy/reversing-diet-pepsi-aspartame/312432/ |title=Reversing Course, Diet Pepsi Goes All-In on Aspartame | vauthors = Schultz EJ |date=16 February 2018 |magazine=]}}</ref>

==Chemistry and production==
{{Multiple image|direction=vertical|align=right|image1=sucrose2.png|image2=sucralose2.png|width=220|caption2=Comparison of the chemical structures of sucrose (top) and sucralose (bottom)}}
Sucralose is a ] composed of ] and ]. It is ] by the selective chlorination of sucrose in a multistep route that substitutes three specific hydroxyl groups with ] atoms. This chlorination is achieved by selective ] of one of the ]s as an ] (] or ]), followed by chlorination with an excess of any of several chlorinating agent to replace the two remaining primary alcohols and one of the secondary alcohols, and then by ] of the ester.<ref name="fraser">{{cite book| vauthors = Fraser-Reid B |date=2012|title=From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness|publisher=Berlin: Springer|pages=199–210|isbn=9783642227806 |url= https://books.google.com/books?id=6BQoo1BVObsC}}</ref><ref>{{US patent|5498709}}</ref>


=== Environmental effects === ===Storage===
Sucralose is stable when stored under normal conditions of temperature, pressure and humidity.<ref name="msds">{{cite web |title=Sucralose – Material Safety Data Sheet |publisher=Dulcette Technologies, Inc.|date=10 September 2008|url=http://www.dulcettetech.com/Sucralose/MSDS%20Sucralose.pdf |archive-url=https://web.archive.org/web/20080910123915/http://www.dulcettetech.com/Sucralose/MSDS%20Sucralose.pdf |archive-date=2008-09-10 |access-date=25 October 2022}}</ref> Upon prolonged heating during storage at elevated temperatures (38&nbsp;°C, 100&nbsp;°F), sucralose may break down, releasing ], ] and minor amounts of ].<ref name=msds/>
According to one study, sucralose is digestible by a number of microorganisms and is broken down once released into the environment.<ref>{{cite journal | title = Biodegradation of sucralose in samples of natural environments | journal = Environmental Toxicology and Chemistry | year = 1993 | volume = 12 | issue = 5 | pages = 797–804 | doi = 10.1897/1552-8618(1993)122.0.CO;2 | author1 = Labare, Michael P | author2 = Alexander, Martin}}</ref> However, measurements by the Swedish Environmental Research Institute have shown ] has little effect on sucralose, which is present in wastewater effluents at levels of several μg/l (ppb).<ref>{{dead link|date=August 2011}}</ref> No ecotoxicological effects are known at such levels, but the ] warns a continuous increase in levels may occur if the compound is only slowly degraded in nature.<ref>{{dead link|date=August 2011}}</ref> When heated to very high temperatures (over 350&nbsp;°C or 662&nbsp;°F) in metal containers, sucralose can produce in the resulting smoke ]s and other ]s.<ref>{{cite journal|last1=Dong|first1=Shujun|last2=Liu|first2=Guorui|last3=Hu|first3=Jicheng|last4=Zheng|first4=Minghui|title=Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures|journal=Scientific Reports|date=October 15, 2013|volume=3|issue=|pages=|pid=|doi=10.1038/srep02946}}</ref>


==Effect on food energy content==
Sucralose has been detected in natural waters. Studies indicate that this has virtually no impact on the early life development of certain animal species.<ref name="pmid25120258">{{cite journal| author=Stoddard KI, Huggett DB| title=Early Life Stage (ELS) Toxicity of Sucralose to Fathead Minnows, Pimephales promelas. | journal=Bull Environ Contam Toxicol | year= 2014 | volume= 93 | issue= 4 | pages= 383–7 | pmid=25120258 | doi=10.1007/s00128-014-1348-9 | pmc= | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=25120258 }}</ref>
Though sucralose contains {{cvt|14|kJ|kcal}} per gram,<ref name=fdc/> products that contain fillers such as dextrose and/or maltodextrin add about {{cvt|2–4|kcal}} per teaspoon or individual packet, depending on the product, the fillers used, brand, and the intended use of the product.<ref>{{cite web | vauthors = Filipic M | url = http://www.ag.ohio-state.edu/~news/story.php?id=143 | title = Chow Line: Sucralose sweet for calorie-counters | date = 3 October 2004 | archive-url = https://web.archive.org/web/20101229062728/http://www.ag.ohio-state.edu/~news/story.php?id=143 | archive-date= 29 December 2010 | work = Ohio State Human Nutrition }} </ref> The FDA allows any product containing fewer than {{cvt|5|kcal}} per serving to be labeled as "zero calories";<ref>{{cite web |url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.60 |title=CFR – Code of Federal Regulations Title 21 |publisher=U.S. Food and Drug Administration |date=2011-04-01 |access-date=11 March 2012}}</ref> a typical one-gram serving packet of sucralose supplies {{cvt|14|kJ|kcal}} derived from its composition as 0.9&nbsp;gram of ]s and 0.1&nbsp;gram of water.<ref name=fdc/>


==Research==
=== Other potential effects ===
There is no evidence of an effect of sucralose on long-term ] or ], with ] showing a minor effect on weight gain and ] risks.<ref name=Az2017>{{cite journal | vauthors = Azad MB, Abou-Setta AM, Chauhan BF, Rabbani R, Lys J, Copstein L, Mann A, Jeyaraman MM, Reid AE, Fiander M, MacKay DS, McGavock J, Wicklow B, Zarychanski R | title = Nonnutritive sweeteners and cardiometabolic health: a systematic review and meta-analysis of randomized controlled trials and prospective cohort studies | journal = CMAJ | volume = 189 | issue = 28 | pages = E929–E939 | date = July 2017 | pmid = 28716847 | pmc = 5515645 | doi = 10.1503/cmaj.161390 }}</ref>
A ] study<ref>{{cite journal|title=New Salvo in Splenda Skirmish|journal=The New York Times|date=2008-09-02|url=http://www.nytimes.com/2008/09/23/business/23splenda.html | first=Lynnley | last=Browning | accessdate=2010-05-24}}</ref> funded by the ] found evidence that doses of Splenda between 100 and 1000&nbsp;mg/kg, containing sucralose at 1.1 to 11&nbsp;mg/kg (compare to the FDA Acceptable Daily Intake of 5&nbsp;mg/kg), reduced the ] in rats by up to 50%, increased the pH level in the intestines, contributed to increases in body weight, and increased levels of ] (P-gp).<ref>{{cite journal |last1=Abou-Donia|first1=MB|last2=El-Masry|first2=EM|last3=Abdel-Rahman|first3=AA|last4=McLendon|first4=RE|last5=Schiffman|first5=SS |title=Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats |journal=J. Toxicol. Environ. Health Part A |volume=71 |issue=21 |pages=1415–29 |year=2008 |pmid=18800291 |doi=10.1080/15287390802328630}}</ref> These effects have not been reported in humans.<ref name=Friedman/> An expert panel, including scientists from ], ], ], ], and Duke University reported in ''Regulatory Toxicology and Pharmacology'' that the Duke study was "not scientifically rigorous and is deficient in several critical areas that preclude reliable interpretation of the study results".<ref>{{cite web|url=http://www.foodnavigator.com/Science-Nutrition/Sucralose-safety-scientifically-sound-Expert-panel|title=Sucralose safety 'scientifically sound': Expert panel|first=Stephen|last=Daniells|date=2009-09-02}}</ref> Another study linked large doses of sucralose, equivalent to 11,450 packets (136&nbsp;g) per day in a person, to DNA damage in mice.<ref>{{cite journal | journal= Mutation Research | date=2002-08-26 | volume=519 |issue=1–2 |pages=103–119 | title=The comet assay with 8 mouse organs: results with 39 currently used food additives |last1=Sasaki |first1=YF |last2=Kawaguchi |first2=S |last3=Kamaya |first3=A |last4=Ohshita |first4=M |last5=Kabasawa |first5=K |last6=Iwama |first6=K |last7=Taniguchi |first7=K |last8=Tsuda |first8=S | pmid=12160896 | doi=10.1016/S1383-5718(02)00128-6}}</ref> In a small scale study of 17 obese test subjects, sucralose was found to affect glycemic and insulin responses, leading to an increase in peak plasma glucose concentration and insulin secretion rate.<ref>{{cite journal | pmid = 23633524 | doi = 10.2337/dc12-2221 | title = Sucralose Affects Glycemic and Hormonal Responses to an Oral Glucose Load | year = 2013 | last1 = Pepino | first1 = M. Y. | last2 = Tiemann | first2 = C. D. | last3 = Patterson | first3 = B. W. | last4 = Wice | first4 = B. M. | last5 = Klein | first5 = S. | journal = Diabetes Care | volume=36 | issue=9 | pages=2530–5}}</ref>


== Further reading == == Environmental effects ==
According to one study, sucralose is digestible by a number of microorganisms and is broken down once released into the environment.<ref>{{cite journal | title = Biodegradation of sucralose in samples of natural environments | journal = Environmental Toxicology and Chemistry | year = 1993 | volume = 12 | issue = 5 | pages = 797–804 | doi = 10.1897/1552-8618(1993)122.0.CO;2 | vauthors = Labare MP, Alexander M }}</ref> However, measurements by the Swedish Environmental Research Institute have shown that ] has little effect on sucralose, which is present in wastewater effluents at levels of several μg/L (ppb).<ref>{{cite web| url = http://naturvardsverket.diva-portal.org/smash/get/diva2:658036/FULLTEXT01.pdf| title = Measurements of Sucralose in the Swedish Screening Program 2007, Part I; Sucralose in surface waters and STP samples}}</ref> No ecotoxicological effects are known at such levels, but the ] warns that a continuous increase in levels may occur if the compound is only slowly degraded in nature. When heated to very high temperatures (over 350&nbsp;°C or 662&nbsp;°F) in metal containers, sucralose can produce ] and other ]s in the resulting smoke.<ref>{{cite journal | vauthors = Dong S, Liu G, Hu J, Zheng M | title = Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures | journal = Scientific Reports | volume = 3 | pages = 2946 | date = October 2013 | pmid = 24126490 | pmc = 3796739 | doi = 10.1038/srep02946 | bibcode = 2013NatSR...3.2946D }}</ref>
* An extensive account of the history of the discovery of sucralose, and its patent issues, by a professor of chemistry: Bert Fraser-Reid, 2012, "From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness," Berlin:Springer, see , accessed 2 November 2014.


Sucralose has been detected in natural waters, but research indicates that the levels found in the environment are far below those required to cause adverse effects to certain kinds of aquatic life.<ref name="pmid25120258">{{cite journal | vauthors = Stoddard KI, Huggett DB | title = Early life stage (ELS) toxicity of sucralose to fathead minnows, Pimephales promelas | journal = Bulletin of Environmental Contamination and Toxicology | volume = 93 | issue = 4 | pages = 383–387 | date = October 2014 | pmid = 25120258 | doi = 10.1007/s00128-014-1348-9 | bibcode = 2014BuECT..93..383S | s2cid = 5380255 }}</ref>
* A research study on the bacteriostatic effects on six isolates introduced to sucralose and sucralose as a potential wastewater contaminant. "Metabolic Effects of Sucralose on Environmental Bacteria." Journal of Toxicology. Volume 2013 (2013), Article ID 372986, 6 pages. Author: Arthur Omran Jr. Department of Biology, University of North Florida, Jacksonville, FL 32224, USA. http://www.hindawi.com/journals/jt/2013/372986/


== See also == == See also ==
{{commons category}}
* ] and ]
* ], ], ], ]
* ]
* ] * ]


== References == == References ==
{{reflist|2}} {{Reflist}}


{{Commons category}}
==External links==
*
*
*
*{{Cite journal|doi = 10.1016/j.chroma.2010.02.020|author=Ferrer, Imma; Thurman, E. M. |year=2010|title=Analysis of sucralose and other sweeteners in water and beverage samples by liquid chromatography/time-of-flight mass spectrometry|journal=J Chromatog. A|volume=1217|pages=4127&ndash;4134|issue = 25}}


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