Sucralose, sweetener

Other Sweeteners. Two other sweeteners, sucralose and cyclamates, are approved for use outside of the United States. Sucralose, a chlorinated derivative of sucrose which is 500—600 times as sweet as sugar, has received limited approval in Canada, and petitions for its approval are pending in the United States and Europe (71). Cyclamate sweeteners, once available in the United States, but now baimed because they caused bladder cancer in animals, are stiU available in Canada and Europe. Table 7 gives several examples of nonnutritive sweeteners that have been developed. 

A chlorination process (20,21,44—46) converts sucrose into sucralose [56038-13-2] (4,l, 6 -trichloro-4,l, 6 -trideoxy-galactosucrose), a heat-stable, noncariogenic, noncaloric, high intensity sweetener. Sucralose is approved for food use in Canada, Australia, and Russia. It is not yet approved for use in the United States. 

Low-Calories Sweeteners Sucralose. http //www.caloriecontrol.org/sucralos.html... 

FDA Approves New High-Intensity Sweetener Sucralose. FDA Talk Paper T98-16, April 1,1998, The Diabetes Monitor, http //www.diabetesmonitor.com/sucralos.htm... 

Reaction of the artificial sweetener sucralose (being 650 times sweeter than sucrose) with triphenylphosphine and diethyl azodicarboxylate afforded epoxide 102 from which the tetra-chloro-derivative 103 was obtained (O Fig. 25) [72]. 

Considering the complexity of even the simplest monosaccharides, the conversion of carbohydrates into valuable chemicals involves crucial aspects of chemo-, regio-, and stereoselectivity. Owing to environmental constraints, the use of stoichiometric reagents such as nitric acid, periodic acid, and chlorinating agents is limited to a few processes, as in the case of the production of the sweetener sucralose (Figure 21.3) [7]. 

McCourt, J., Stroka, J., and Anklam, E., Experimental design-based development and single laboratory validation of a capillary zone electrophoresis method for the determination of the artificial sweetener sucralose in food matrices. Anal. Bioanal Chem., 382, 1269, 2005. 

Rocha-Selmi, G.A., Theodora, A.C., Thomazini, M., Bolini, H.M.A., and Favaro-Trindade, C.S. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering 119(1) (2013) 28-32. 

Sucralose is a trichloro derivative of sucrose that is an artificial sweetener. Like aspartame, it is also approved for use by the U.S. Food and Drug Administration (FDA). Sucralose is 600 times sweeter than sucrose and has many properties desirable in an artificial sweetener. Sucralose looks and tastes like sugar, is stable at the temperatures used for cooking and baking, and it does not cause tooth decay or provide calories. 

Spangenberg, B. Stroka, J. Arranz, L Anklam, E. A simple and reliable HPTLC method for the quantification of the intense sweetener Sucralose. J. Liq. Chromatogr. Relat. Technol. 2003, 26 (16), 2729-2739. 

Following is the structure of the artificial sweetener sucralose. Indicate all the ways in which it differs from sucrose. 

Still Other halo-substituted compounds are used as medicines and food additives. The nonnutritive sweetener sucralose, marketed as Splenda, contains four chlorine atoms, for instance. Sucralose is about 600 times as sweet as sucrose, so only 1 mg is equivalent to an entire teaspoon of table sugar. 

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