Sucralose is ubiquitous throughout the food and beverage industry. It tastes sweet all while providing no calories and no glycemic index. These unique properties make it a common ingredient found in most low sugar/low calorie products. Sucralose was discovered in 1976 by scientists from Tate and Lyle. After a researcher mis-interpreted the request of “testing” the new molecule with “tasting”, it was found that it was extremely sweet. After many studies on its use and safety, scientists found that it could be marketed as a sugar-alternative. The brand, Splenda, was formed and it exploded in popularity in the United States after the FDA approved sucralose for use as a general all-purpose sweetener in 1999.
Sucralose
Sucralose
Sucralose
Sucralose is ubiquitous throughout the food and beverage industry. It tastes sweet all while providing no calories and no glycemic index. These unique properties make it a common ingredient found in most low sugar/low calorie products. Sucralose was discovered in 1976 by scientists from Tate and Lyle. After a researcher mis-interpreted the request of “testing” the new molecule with “tasting”, it was found that it was extremely sweet. After many studies on its use and safety, scientists found that it could be marketed as a sugar-alternative. The brand, Splenda, was formed and it exploded in popularity in the United States after the FDA approved sucralose for use as a general all-purpose sweetener in 1999.