a white, crystalline powder made from sugar, and about 600 times sweeter than sugar. Marketed under the name "Splenda ®-- Presently available in several countries, sucralose received FDA approval in 1998.
a no-calorie sweetener that is made from sugar and tastes like sugar
Is a non-caloric sweetener derived from sucrose that is approved by the FDA for use in foods and beverages.
An artificial sweetener. Approved by the FDA in 1998. It is 600 times sweeter than table sugar, it is is made from a process that begins with regular sugar. You can bake with it. Sucralose was discovered in 1976. Sucrolose is derived from sugar through a patented, multistep processes that selectively substitutes three choline atoms for three hydrogen oxygen groups on the sugar molecule. The tightly bound chlorine atoms create a molecular structure that is esceptionally stable and is approx 600 times sweeter than sugar. The body does not recognize it as sugar or another carbohydrate. The sucralose molecule passes through the body unchanged, it is not metabolized and is eliminated after consumption. Sucrolose has no calories. The acceptable daily intake for sucralose is 5 mg / kg of body weight per day.
Sucralose is the only low-calorie sweetener that is made from sugar. It is approximately 600-times sweeter and does not contain calories. Sucralose is highly stable under a wide variety of processing conditions. Thus, it can be used virtually anywhere sugar can, including cooking and baking, without losing any of its sugar-like sweetness. Currently, sucralose is approved in over 25 countries around the world for use in food and beverages. In the US, the FDA has been petitioned to approve the use of sucralose in 15 different food and beverage categories.
Sucralose is a non-caloric sweetener synthesized from sugar.
a sweetener made from sugar but with no calories and no nutritional value.
Sucralose is an artificial sweetener known by the trade name Splenda. In the European Union, it is also known under the E number (additive code) E955. It is 320–1,000 times as sweet as sucrose,Michael A.