What is sucralose?

THE sucralose it is a sweetener, therefore, it is a substance capable of sweetening food or drinks. It is produced in the laboratory (artificial) from sucrose (C₁₂H₂₂O₁₁), which is better known as regular sugar.

Structural formula of sucrose

Sucrose is used for the production of sucralose in chemical processes called deacetylation, which is the incorporation and removal of acetyl groups from a structure, and polymerization, which is the formation of longer chains, the macromolecules.

In a general and simplified way, obtaining the sucralose it occurs by replacing the hydroxyl groups (OH), directly linked to carbon numbers 4, 1 and 6, by chlorine atoms:

Structural formula of sucralose

The result of this process is an organic compound, with a molecular formula (C₁₂H₁₉Cl₃O₈), whose IUPAC name is 4,1’,6’-trichloro- 4,1’,6’-trideoxygalactofructose, which has chemical functions in its structure organic halide, ether and alcohol.

Benefits

THE sucralose was developed in a laboratory in 1978, however, it was only released in 1998 for consumption human, since, like all sweeteners, it has passed and still goes through several tests of biocompatibility.

Several studies were carried out with this sweetener. Below is a list of some of the benefits of using it:

• Sweetening capacity 400 to 800 times greater than that promoted by common sugar (sucrose);

• The sweet taste that it promotes in foods and beverages is extremely similar to sugar;

• Leaves no bitter or metallic residue on the palate, as other sweeteners do;

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• Non-caloric substance, as it is difficult to metabolize (it has molecules that are more resistant to hydrolysis and the action of enzymes);

• It does not have great absorption by the gastrointestinal tract, being eliminated in the feces in greater quantity;

• It does not change the glycemic level of the body and can be consumed by diabetics;

• Does not chemically interact with proteins, lipids and vitamins;

• Extremely resistant to processes that involve heating such as sterilization, oven cooking, pasteurization, etc;

• Extremely resistant to modifications in the pH the middle one;

It is noteworthy that the presence of vitamins, lipids, gelling agents and other carbohydrates can alter the sweetening capacity of sucralose.

A product that still intrigues

As many studies prove the safety of sucralose, there are also some surveys that indicate some problems related to it. According to these studies, when the sucralose is heated, form some compounds organochlorine, which can be:

• Toxic;

• Carcinogenic: promote the formation of malignant cells;

• Mutagens: promote cell mutations;

• Cumulative: would not be eliminated by the body.

Some studies also suggest that, during the passage through the gastrointestinal tract, the sucralose it has levels of metabolization and is not eliminated unchanged, as other researchers say.

Another relevant fact is that some studies have verified changes in glucose and glucagon levels, which makes their consumption unfeasible for people with diabetes.

However, as we can see, there is still no consensus in the scientific world regarding the use of sucralose. Thus, it is recommended that its use be carried out in a moderate way, around 5 mg/kg per day.

By Me. Diogo Lopes Dias

Would you like to reference this text in a school or academic work? Look:

DAYS, Diogo Lopes. "What is sucralose?"; Brazil School. Available in: https://brasilescola.uol.com.br/o-que-e/quimica/o-que-e-sucralose.htm. Accessed on June 28, 2021.