1、 Metabolic advantages and health adaptability
Zero calorie sugar control

It is not absorbed by human metabolism, and the caloric value is zero, which can meet the sweet demand of diabetes patients, obese people and sugar controlled consumers, and help manage blood sugar and weight.
It does not affect insulin secretion and has no effect on blood glucose fluctuations.
Anti caries properties

Unable to be utilized by oral caries causing bacteria, reducing the production of acidic substances and lowering the risk of tooth decay, suitable for sugar free chewing gum and oral care health foods.
2、 Application potential and technological innovation
Diversified healthy food development

Beverage field:
Effectively mask bitterness/astringency in vitamin drinks and functional drinks, and the stability is not affected by pH value;
Suitable for low sugar sports drinks, vinegar drinks, and alcoholic beverages to relieve spicy/sour taste.
Baking and Snacks:
High temperature resistance (stable at baking temperature), used for low sugar bread, sugar free biscuits, and nut based foods (the national standard allows nut addition up to 4.0g/kg);
Do not interfere with the fermentation process and maintain a constant sweetness in dairy products such as yogurt.
Collaborative enhancement of healthy flavors

Compatible with healthy ingredients such as dietary fiber and plant protein, it can enhance the flavor hierarchy of products such as soy milk and cereal bars.
3、 Risk Control and Industry Trends
Doubts and Responses to Safety Nature

Limited standard: China's new version of GB 2760 in 2024 strictly regulates the usage amount (e.g. nuts ≤ 4.0g/kg, candies ≤ 1.5g/kg);
High temperature risk: Exceeding 75 ℃ may release chloropropanol, and extreme processing methods such as frying should be avoided;
Controversial research: Some experiments suggest that its metabolites may damage DNA, but WHO/FDA still recognizes a safe daily intake of 15mg/kg.
Market growth drivers

The annual growth rate of global demand exceeds 15%, and China's increased production capacity drives export growth, which is in line with the trend of low glycation in healthy food;
Upgrade the testing standards (such as GB 5009.298-2023) to ensure compliant use.
conclusion
Sucralose has become a key sweetener for health food innovation due to its characteristics of "zero calorie+high stability+flavor enhancement". In the future, it is necessary to balance safety risk control (such as process avoidance and strict limit) with functional development, further unleashing its potential in areas such as meal replacement and specialty food