Other names for the additive (synonyms)
General Information
Sucralose (additive E955) is an artificial sweetener used in the food industry as a sugar substitute in a variety of products.
Sucralose was first synthesized in 1976 by scientists at the company Tate & Lyle in the United Kingdom. It is a derivative of sucrose and is approximately 600 times sweeter than sugar. The chemical formula of sucralose is C12H19Cl3O8.
The chemical reaction for producing additive E955 from sucrose involves chlorination of three hydroxyl groups. It can be represented as:
- C12H22O11 + 3Cl2 + 3NaOH → C12H19Cl3O8 + 3NaCl + 3H2O
Additive E955 is a white crystalline powder. It is hygroscopic, thermostable, and not metabolized by the human body.
Effects on the Body
Benefits of Additive E955
Sucralose is not absorbed by the human body and is excreted unchanged in feces and urine. This makes it safe for consumption by people with diabetes, as it does not affect blood sugar levels. Moreover, sucralose does not cause dental caries because it is not fermented by oral bacteria.
Compared to regular sugar, sucralose helps reduce caloric intake and may be beneficial in managing obesity and metabolic disorders. Its use also supports dental health and helps stabilize blood glucose levels.
Risks of Additive E955
Despite its recognized safety when consumed within established limits, some studies suggest potential risks with excessive intake. For example, a 2024 study showed that sucralose consumption may lead to gut dysbiosis, reduced short-chain fatty acids, and increased intestinal permeability.
Animal studies demonstrated that sucralose significantly worsened dextran sulfate sodium-induced colitis, altering gut microbiota. In the context of chronic inflammation, it also promoted colorectal tumor growth.
Epidemiological studies indicate a potential link between the consumption of artificial sweeteners, including sucralose, and increased risk of metabolic syndrome, type 2 diabetes, hypertension, and cardiovascular disease. A meta-analysis confirmed that high intake of such sweeteners is associated with an increased risk of type 2 diabetes, particularly for sucralose.
At the same time, based on numerous safety studies, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) established an acceptable daily intake (ADI) for sucralose at 0–15 mg/kg body weight. The Scientific Committee on Food (SCF) also set the ADI of sucralose at 0–15 mg/kg body weight. The US Food and Drug Administration (FDA) conducted over 100 studies confirming the safety of sucralose when used as a sweetener.
Thus, when consumed within established limits, sucralose is considered safe for human health. Meanwhile, the European Food Safety Authority (EFSA) is currently collecting and analyzing new data for an updated safety assessment of this additive.
In 2023, the World Health Organization recommended limiting the use of non-sugar sweeteners, including sucralose, for weight control and disease prevention, citing the lack of long-term benefits.
Uses
Sucralose has become widely used in the food industry due to its unique combination of properties: it is much sweeter than sugar, calorie-free, and does not affect blood glucose levels. Unlike aspartame (additive E951), which degrades when heated and is unsuitable for cooking, sucralose is highly thermostable and can be used in baking, hot beverages, and sterilized products.
Compared to saccharin (additive E954) and cyclamate (additive E952), additive E955 has no strong bitter or metallic aftertaste, making it more attractive for beverage and confectionery manufacturers.
Due to these characteristics, sucralose is used in a wide range of products: carbonated and energy drinks, chewing gum, dairy desserts, diet bars, sauces, and even canned foods. It is often combined with other sweeteners, such as acesulfame K (additive E950), to achieve a more balanced taste and reduce production costs.
Legal Status
Sucralose is approved for use in most countries worldwide, including the European Union, the United States, Canada, and Japan.
In the European Union, sucralose is authorized under Annex II of Regulation (EU) No 1333/2008 on food additives.
In the United States, sucralose has been approved by the Food and Drug Administration (FDA) as a general-purpose sweetener since 1999. In Canada, sucralose was approved in 1991, in Australia in 1993, in New Zealand in 1996, and in Japan in 2001.