Sucralose is not sugar, but a sweetener. It is synthesized by chemical processing of sucrose, selectively replacing three hydroxyl groups in sugar molecules with three chlorine atoms, and therefore does not possess the metabolic characteristics of carbohydrates. The sweetness of sucralose can reach about 600 times that of sucrose, but it is not absorbed by the human body and does not produce calories, so it is considered a non nutritive sweetener. ?

Sucralose is widely used as a substitute for sugar in food and drinks, especially suitable for diabetes patients and dieters, because it will not cause blood sugar fluctuations. However, although sucralose is suitable for diabetes patients, the amount of sucralose consumed each time should be controlled within a certain range to avoid potential health risks. In addition, sucralose is usually not consumed alone, but is added as a food additive to various products.

The chemical formula of sucralose is C12H19Cl3O8, which has the characteristics of high sweetness, high stability, and stability to light, heat, and pH values. It is highly soluble in water, methanol, and ethanol. It was jointly developed and patented by Taylor&Co. and the University of London in 1976, and was launched on the market in 1988. It is one of the most ideal sweeteners.