Sucralose
Sucralose is non-caloric sweetener about 600 times sweeter than the sugar sucrose. It is manufactured by chlorinating sugar, which substitutes three chlorine atoms for three hydroxyl groups to produce 4,1',6'-trichlorogalacto-sucrose.
Sucralose is about 600 times sweeter than sucrose. It is stable under heating so that, unlike aspartame, it can be used in baking.
Sucralose is sold under the name Splenda™, and is currently used in a variety of products, such as candy, breakfast bars and beverages. It was discovered in 1976 by Tate & Lyle Ltd., approved for use in Canada (where it is referred to as Splendar) in 1991, and approved by the US FDA in 1998. As of December 2000, it was still under review for use in most European countries.
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