Sucralose

Sucralose is a zero-calorie artificial sweetener that is about 600 times sweeter than sugar. It is obtained from sucrose by replacing three hydroxyl groups with three chlorine atoms, and because it is made from sugar, it tastes like sugar. The tightly bound carbon-chlorine bonds are exceptionally stable, preventing sucralose from being metabolized for energy and making it calorie free. These chlorine atoms also give it heat stability, allowing it to withstand cooking and baking without losing sweetness. Since sucralose is not broken down for energy in the body, it contributes no calories. The molecule passes through the body unchanged, is not metabolized, and is eliminated after consumption. Sucralose does not cause tooth decay and has no effect on carbohydrate metabolism or on fetal or neonatal development, since it is not actively transported across the blood-brain barrier, the placental barrier, or the mammary gland. It does not interfere with the utilization and absorption of glucose, the metabolism of carbohydrates, or the secretion of insulin. It is therefore a safe substance for diabetes patients to consume.