Sucralose serves primarily as a sugar substitute in foods and beverages including baked goods soft drinks and pharmaceuticals due to its high sweetness intensityabout 600 times that of sucroseand stability under heat and acidic conditions.

For R&D

Sucralose is a zero-calorie artificial sweetener derived from sucrose through selective chlorination where three hydroxyl groups are replaced with chlorine atoms resulting in the chemical formula CHClO.