Sucralose Facts-How sucralose is made from sugar
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| Sucralose Facts-How sucralose is made from sugar |
An overwhelming body of science supports the fact that sucralose has an excellent safety profile and is conclusively tested. The safety of sucralose is supported by scientific studies conducted over a 20-year period.
The safety of sucralose has been considered by leading medical, scientific and regulatory authorities around the world including:
The US Food and Drug Administration (FDA)
The European Food Safety Authority (EFSA)
Health Canada
Food Standards Australia/New Zealand
Japanese Food Sanitation Council
The Joint (Food and Agriculture Organization/World Health Organization) Expert Committee on Food Additives (JECFA)
Sucralose and Environmental Safety
Full scientific scrutiny has been made of sucralose by regulatory
agencies and it is our view that they are the best qualified people to
listen to on such matters.Unfortunately, some individuals and
organizations have taken results from some of the safety studies out of
context, to try to raise doubts about the safety of sucralose (e.g.
highlighting the results of a study that was not designed to assess a
particular health parameter, while ignoring the results of other studies
that were). Such out of context criticism could be made of the focus of
any scientific study. It’s bad science, scare-mongering and plain
wrong.
As part of the safety assessment of sucralose, a number of
environmental studies were undertaken in order to ensure that sucralose
has no adverse impact on the environment. The environmental studies
clearly demonstrated that sucralose is not harmful to plants or wildlife
and does not bioaccumulate. Moreover, sucralose does not interfere with
the sewage treatment process. Sucralose is inherently biodegradable. In
soil, sucralose breaks down to salt, water and carbon dioxide. For
more, the Calorie Control Council sat down with Duane Huggett, PhD for a
Question and Answer session.
How sucralose is made from sugar
Researchers at Queen Elizabeth College, University of London,
discovered sucralose in 1976, during a collaborative research program
with UK sugar producer, Tate & Lyle, PLC.
Sucralose is made by a multi-step process that starts with ordinary table sugar (sucrose) and replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. This results in a stable sweetener that tastes like sugar, but is calorie-free.
After being discovered, sucralose was put through a conclusive safety testing program over a 20-year period. Today sucralose is permitted for use worldwide.
Sucralose is made by a multi-step process that starts with ordinary table sugar (sucrose) and replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. This results in a stable sweetener that tastes like sugar, but is calorie-free.
After being discovered, sucralose was put through a conclusive safety testing program over a 20-year period. Today sucralose is permitted for use worldwide.
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