In plain words
Sucralose is an artificial sweetener made from sugar, about 600 times sweeter and calorie-free. You find it in diet drinks, protein powders, bars and baking sweeteners.
Where you find it: sugar-free gum, 'zero' drinks, light yoghurts
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E955CautionSucralose
Group: Sweeteners · in the book
Harm level3 of 5In moderation
Our recommendation
Limit it and do not use it for high-temperature baking.
Possible risks and effects
- Possible reduction of gut microbiome diversity.
- Chlorinated compounds may form when baked at high temperatures.
- Long-term human data are limited.
For experts
Sucralose is a chlorinated derivative of sucrose (three hydroxyl groups replaced by chlorine) that is mostly not absorbed and is excreted in faeces. The EU authorised it in 2004; EFSA's re-evaluation is still ongoing. Open questions include effects on the gut microbiome, in-vitro genotoxicity of the impurity sucralose-6-acetate and formation of chlorinated compounds when heated to high temperatures.
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E950Acesulfame KE952CyclamateE420SorbitolE421MannitolE951AspartameE953IsomaltE954SaccharinE961NeotameThis information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.