Sucralose (E955) — What You Need to Know
What Is Sucralose?
Sucralose is a synthetic sweetener made by chlorinating sucrose (table sugar). It is approximately 600 times sweeter than sugar and passes through the body mostly unabsorbed. It was discovered in 1976 at Queen Elizabeth College, London. Splenda is the best-known brand. Unlike aspartame, sucralose is heat-stable and can be used in baking.
What Is It Used For?
Used in diet drinks, baked goods, dairy products, and tabletop sweeteners. It is heat-stable making it suitable for cooking and baking, which is an advantage over aspartame.
Safety Assessment
Recent research has raised some concerns. A 2023 study published in Nature Medicine found sucralose-6-acetate (a metabolite and trace contaminant in sucralose) to be genotoxic in vitro. A 2023 study also found higher cardiovascular risk associated with sucralose consumption. Some research suggests sucralose may negatively affect gut microbiome diversity at high doses. The FDA and EFSA still consider sucralose safe based on current evidence, but these emerging findings warrant monitoring. Earlier concerns about high-heat cooking producing potentially harmful chlorinated compounds have been raised but not conclusively established at normal cooking temperatures.
Based on current evidence, Sucralose is rated Caution with a score of 6/10. This is 0.2 points above the average for sweeteners (5.8/10). Last reviewed by regulators: 2017.
Commonly Found In
Always check the label for E955 or 'Sucralose'
▶Chemical Information
Frequently Asked Questions about Sucralose
Quick Facts
- E-Number
- E955
- INS Number
- 955
- Category
- Sweeteners
- Origin
- Synthetic
- FDA Status
- Approved
- EFSA Status
- Authorized
- ADI
- 15 mg/kg bw/day
- Last Review
- 2017
Related Additives
Other sweeteners in the same family