Origin
Sucralose differs from sugar only in that it has chlorine atoms at certain points. Sucralose is therefore produced by chlorinating sugar. The end product consists of colorless crystals that are highly soluble in water. Unlike most sweeteners, E 955 does not cause a bitter aftertaste in the mouth. However, the perception of sweetness sets in later and lasts longer than with household sugar.
Usage
Since sucralose is not metabolized, the sweetener can be very well used for calorie-reduced foods such as beverages, sweets, desserts, jams, jellies. Furthermore, E 955 can be found in sweet and sour pickled fruits and vegetables in cans, sauces, mustard, snacks, and alcoholic beverages.
Risks
E 955 has been approved as a food additive in the EU since 2004. Sucralose is considered safe; therefore, the allowed maximum amount is set high. This is controversial because there are few data on E 955. The permitted daily intake (ADI value) is 15 mg/kg body weight.