What is Sucralose?

Sucralose is approximately 600 times sweeter than sucrose, which is standard table sugar.  Sucralose can be used in baking products because of its ability to withstand heat; however, its ability to retain its granular form under dry heat means it does not produce the same results when cooking as sucrose.  Foods made with sucralose are noticably thinner in consistency and noticably drier in texture.

Sucralose was approved for use in the United States in 1998 and was discovered by scientists Leslie Hough and Shashikant Phadnis from Queen Elizabeth College in 1976.  Sucralose is sold in bulk to businesses, not in individual sizes for consumers.