Sucralose

Sucralose

Names
IUPAC name (1→6)-Dichloro-(1→6)-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside
Systematic IUPAC name (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-Bis(chloromethyl)-3,4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol
Other names 1',4,6'-Trichlorogalactosucrose; Trichlorosucrose; E955; 4,1',6'-Trichloro-4,1',6'-trideoxygalactosucrose; TGS; Splenda
Identifiers
CAS Number	56038-13-2 Y
3D model (Jmol)	Interactive image
ChEBI	CHEBI:32159 Y
ChemSpider	64561 Y
ECHA InfoCard	100.054.484
EC Number	259-952-2
E number	E955 (glazing agents, ...)
KEGG	C12285 Y
PubChem	71485
UNII	96K6UQ3ZD4 Y
InChI InChI=1S/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1 Y Key: BAQAVOSOZGMPRM-QBMZZYIRSA-N Y InChI=1/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1 Key: BAQAVOSOZGMPRM-QBMZZYIRBF
SMILES Cl[C@H]2[C@H](O[C@H](O[C@@]1(O[C@@H]([C@@H](O)[C@@H]1O)CCl)CCl)[C@H](O)[C@H]2O)CO
Properties
Chemical formula	C12H19Cl3O8
Molar mass	397.64 g/mol
Appearance	Off-white to white powder
Odor	Odorless
Density	1.69 g/cm3
Melting point	125 °C (257 °F; 398 K)
Solubility in water	283 g/L (20°C)
Acidity (pKa)	12.52±0.70
Hazards
NFPA 704	1 1 0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y  (what is YN ?)
Infobox references

Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as aspartame, twice as sweet as saccharin and three times as sweet as acesulfame potassium. 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 favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains Sucralose, but the original Canderel and Green Canderel do not.

Sucralose was discovered in 1976 by scientists from Tate & Lyle, working with researchers Leslie Hough and Shashikant Phadnis at Queen Elizabeth College (now part of King's College London). While researching ways to use sucrose and its synthetic derivatives for industrial use, Phadnis was told to "test" a chlorinated sugar compound. Phadnis thought Hough asked him to "taste" it, so he did. He found the compound to be exceptionally sweet.

Tate & Lyle patented the substance in 1976; as of 2008, the only remaining patents concern specific manufacturing processes.

Sucralose was first approved for use in Canada in 1991. Subsequent approvals came in Australia in 1993, in New Zealand in 1996, in the United States in 1998, and in the European Union in 2004. By 2008, it had been approved in over 80 countries, including Mexico, Brazil, China, India, and Japan. In 2006, the US Food and Drug Administration amended the regulations for foods to include sucralose as a "non-nutritive sweetener" in food. In May 2008, Fusion Nutraceuticals launched a generic product to the market, using Tate & Lyle patents.