Artificial sweeteners are sugar substitutes widely used in the food and beverage industry. They are low-calorie or zero-calorie alternatives to sugar and are known for their intense sweetness. Sucralose is one of the most commonly used artificial sweeteners. It is often compared to sweeteners like aspartame, saccharin, and stevia.

This article provides a comprehensive overview of the nutritional properties and functionality of sucralose and compares it to other artificial sweeteners which are commonly known.

Nutritional Properties

It is a zero-calorie sweetener made from sucrose, a natural sugar in many fruits and vegetables. It is created by replacing three hydroxyl groups on the sucrose molecule with chlorine atoms. This modification makes sucralose much sweeter than sucrose, with approximately 600 times the sweetness. Sucralose is not metabolised by the body and is excreted unchanged, which means it has zero calories.

Surcalose v/s Stevia

Sucralose and Stevia are two common artificial sweeteners used in various food and beverage products. Both sweeteners are low in calories and do not contribute to tooth decay. Still, there are some differences in their use and effects on the body.

Surcalose v/s Xylitol

Sucralose and Xylitol are frequently utilized artificial sweeteners in various food and drink items. Despite being low in calories and not causing tooth decay, there are some variations in their usage and impact on the body.

Surcalose v/s Aspartame

Sucralose and Aspartame are two common artificial sweeteners used in various food and beverage products. Both sweeteners are low in calories and do not contribute to tooth decay. Still, there are some differences in their use and effects on the body.

Sucralose v/s Saccharin

Sucralose and Saccharin are often employed as artificial sweeteners in a wide range of food and beverage items. Even though both sweeteners have low calorie content and don’t cause tooth decay, there are some distinctions in their application and impact on the body.

In conclusion, it is a zero-calorie artificial sweetener commonly used in the food and beverage industry. It is made from sucrose and is much sweeter than sugar. 

Compared to other artificial sweeteners, it has a high level of stability and does not have a bitter aftertaste. Its functionality makes it suitable for various food and beverage products, including baked goods and dairy products.

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Citations

1. Grotz, V. L., & Munro, I. C. (2009). An overview of the safety of sucralose. Regulatory toxicology and pharmacology, 55(1), 1-5.
2. Pérez-Camino, M. C., Cert, A., & Dobarganes, M. C. (2003). Comparison of the oxidative stability of vegetable oils under different analytical methods. Journal of the American Oil Chemists’ Society, 80(9), 847-853.
3. Grembecka, M. (2015). Sucralose—analysis and safety. Rocz Panstw Zakl Hig, 66(1), 5-12.
4. Almeida, C. A., & Farah, A. (2016). Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods. Food research international, 81, 218-224.
5. Primo-Martín, C., Cadena, R. S., & García, A. G. (2014). Optimization of sucralose extraction from water by Amberlite XAD-16 resin. Food and bioproducts processing, 92(2), 123-128.