Sucralose

Synthesis

The sucralose is synthesized by a selective chlorination of the Saccharose, by which, three of the groups Hydroxyl of the Saccharose are substituted by atoms of Chlore to produce 1,6-dichloro-1,6-dideoxy-β-D-fructo-furanosyl 4-chloro-4-deoxy-α-D-galactopyranoside.

History

Discovered

The sucralose was discovered in 1976 by the scientists of Touches & Lyle PLC at the time of a collaborative study with the researchers of Queen Elizabeth College, University off London.

Approval

Its use was approved for the first time at the Canada (where it was some times marketed under the name of Splenda ) in 1991. It was approved then in Australia in 1993, in New Zealand in 1996, with the USA in 1998, in the European Union in 2004, in Suisse in 2006. During the year 2005, it should be approved in more than 40 countries of which the Brésil, the China, and the Japan.

Marketing

The sucralose mixed with Maltodextrine as agent of Enrobage (ballast) is sold with the international level by McNeil Nutritionals under the Splenda mark.

Manufacture

Touch & Lyle manufacture the sucralose in a factory located at McIntosh, Alabama. Another site of manufacture is in construction with Singapore.

Presentation

So as to imitate the texture and the volume of sugar, one mixes the sucralose with products of coating (like the maltodextrine) and with other sweetening substances. The sucralose is also sold pure, but for professional use only (great quantity). The pure and dry sucralose can undergo certain degradations with high temperatures; it is much more stable in liquid form or when it is mixed with maltodextrine.

Use

The sucralose is stable with heat (contrary to the Aspartame), in a broad range of pH and is preserved a long time. It can be used in food products having to be cooked with the furnace or in food products at long life of conservation.

The addition of sucralose is authorized, in the European Union, the following products (nonexhaustive list):

Alcoholic drinks or not
Desserts and products
Confectioneries
mustard

Harmlessness

Although the sucralose passed successfully to the meticulous examinations several national and international organizations of control, some individuals and organizations remain skeptics as for the health risks which it represents in the long run.

The sucralose is a chlorinated carbohydrate. It was believed, initially, that the sucralose was entirely excreted after consumption. For this reason, one did not think whom it could represent the same health risk as of others made up chlorinated (such as DDT and others Pesticide S) which have to it (bad) property to be stored in body grease. FDA determined that up to 27% of the introduced sucralose can be absorbed by the body. This new information started again the debate as for the dangers of an elevated level of Chlore in the body. Ionic chlorine is present in many food like the salt of table for example. The human body has suitable mechanisms to treat ionic chlorine (elimination by the Urine, for example), but chlorine present in the sucralose is dependant in a covalent way with carbon and does not form ions chlorides which the kidneys can eliminate (Urine).

Like all the Food additive , its harmlessness was tested by agencies of control. All found that it is without danger. The results of more than 110 studies led on animals were studied by FDA before giving its approval for this product.

In Europe, it is the Scientific committee of the Human Consumption which established its harmlessness in March 2000.

External bonds

Banner page of the French site of Splenda
Banner page of the Canadian site of Splenda
the truth in connection with Splenda - anti-sucralose site created by Sugar Association
FDA close announcement - Report/ratio of the FDA on its approval of the splenda
Splenda Lawsuit - lawsuit against the manufacturer of Splenda, McNeil Nutritionals

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