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Sucralose is the newest non-nutritive sweetener. It is a zero-calorie artificial sweetener.

Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame.

It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life.The commercial success of sucralose based products stems from its favourable comparison to other low-calorie sweeteners in terms of taste, stability, and safety Hence very safe for diabetic patient and calorie conscious patient When used alone, it provides essentially no calories and is not fully absorbed.

Structure:

It consists of a galactose ring and a fructose ring, bonded together. Galactose is a small sugar, like glucose, but has a different physical structure than that of glucose.

Sucralose, though its name is very similar to that of sucrose, is a different molecule. The human body cannot digest sucralose, so it doesn't contain any calories. Due to its sweet flavor, however, it sweetens food and is often used as a sugar substitute.

Uses:

Sucralose is a non-nutritive sweetener, meaning that it has a sweet taste, but contains no calories. Sucrose, on the other hand, is table sugar. It both tastes sweet and contains calories, meaning that it can provide energy to the cells. Like sucrose, sucralose maintains its sweet taste in liquid; at different pH, or acidity, levels; and even if exposed to heat. As such, it's possible to use sucralose in hot or cold beverages and in baked goods, just like sucrose.

Digestive Differences:

For you to absorb a sugar and benefit from the calories contained in the sugar, your body must first separate the sugar rings from one another. When you consume sucrose, the enzyme sucrase separates glucose from fructose and your intestines absorb the small sugar rings. When you consume sucralose, you are not able to separate the galactose from the fructose ring, because you don't have the enzyme necessary to break that bond. As a result, you cannot digest or absorb sucralose