Sucralose does not participate in metabolism in the human body and is not absorbed by the human body. With zero calorific value, sucralose is an ideal sweet substitute for diabetics. It was audited and certified by FDA in 1998. It can be used as a universal sweetener for all foods, and does not affect the concentration of glucose in the blood. It can be accepted by patients with diabetes. In addition, sucralose is not utilized by dental caries bacteria and can reduce the amount of acid produced by oral bacteria and the adhesion of streptococcal cells to the surface of teeth, effectively playing an anti caries role. Animal studies have shown that sucralose is safe for long-term consumption at doses several hundred times higher than human usage levels. Long term experiments conducted on ordinary human volunteers have shown that sucralose does not have irreversible effects on human health. After long-term safety certification testing, the US FDA has confirmed that it is a GRAS (safety) grade additive.

Sucralose has been widely used in over 400 types of food, including carbonated beverages, carbonated drinks, alcoholic beverages, canned fruits and vegetables, pickled foods and sauces, jams, baked goods, ice cream, dairy products, breakfast cereals, and daily sweeteners. Low calorie beverages are the largest market for artificial sweeteners, with 87 million consumers in the United States alone. Coca Cola and PepsiCo have successively launched low calorie beverages using sucralose as a sweetener, which will be the focus of future market promotion. This will undoubtedly greatly increase the demand for sucralose in the market.