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SucraloseSucralose is a non-caloric intense sweetener about 600 times sweeter than sucrose. It is manufactured by chlorinating sucrose, which substitutes three chlorine atoms for three hydroxyl groups to produce 1,6-dichloro-1,6-dioxy-β-D-fructo-furanosyl 4-chloro-4-deoxy-α-D-galactopyranoside. It is stable under heating so that, unlike aspartame, it can be used in baking. Sucralose is manufactured by Tate & Lyle PLC at a plant in McIntosh, Alabama, with an additional plant in construction in Singapore. It is used in products such as candy, breakfast bars and soft drinks. It was discovered in 1976 by scientists from Tate & Lyle working with researchers at Queen Elizabeth College (now part of Kings College London). Sucralose mixed with maltodextrin as a bulking agent is sold internationally by McNeil Nutritionals under the brand name Splenda. It was approved for use in Canada (where it has sometimes been marketed as Splendar) in 1991, and approved by the FDA for US use in 1998 http://www.jnj.com/news/jnj_news/20020513_1546.htm. It received approval in the European Union in January 2004. It has also been approved for use in Brazil, China, Japan and in various Latin American, Asian, Caribbean, and Middle Eastern countries. In the United States and Canada, sucralose-based sweeteners are increasingly found in restaurants in yellow packets. Additionally, Coca-Cola and Pepsi released new versions of their colas (Coke C2 and Pepsi EDGE) replacing half of the traditional high fructose corn syrup with sucralose. In 2005, Coca-Cola announced it would be releasing a new formulation of Diet Coke sweetened with sucralose, to be called Diet Coke with Splenda; while Pepsi has released an updated Pepsi ONE using sucralose instead of acesulfame potassium. Most products containing sucralose add bulking agents and additional sweetener to bring the product to the approximate volume and texture of an equivalent amount of sugar. Pure sucralose is sold in bulk, but not in quantities suitable for individual use. External links
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