Sucralose

Sucralose^[1]
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;
Identifiers
CAS Number	56038-13-2 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:32159 ;
ChemSpider	64561 ;
ECHA InfoCard	100.054.484
EC Number	259-952-2;
E number	E955 (glazing agents, ...)
KEGG	C12285 ;
PubChem CID	71485;
UNII	96K6UQ3ZD4 ;
CompTox Dashboard (EPA)	DTXSID1040245 ;
	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 Key: BAQAVOSOZGMPRM-QBMZZYIRSA-N ; 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	397.63 g·mol−1
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 (fire diamond)	1 1 0
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Sucralose is an artificial sweetener and sugar substitute. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups—in the C1 and C6 positions of the fructose portion and the C4 position of the glucose portion—to give a 1,6-dichloro-1,6-dideoxyfructose–4-chloro-4-deoxygalactose disaccharide. Sucralose is about 600 times sweeter than sucrose (table sugar),^[2]^[3] 3 times as sweet as both aspartame and acesulfame potassium, and 2 times as sweet as sodium saccharin.^[2]

The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.^[2]^[4]

^ Merck Index, 11th Edition, 8854.
^ ^a ^b ^c "Aspartame and Other Sweeteners in Food". US Food and Drug Administration. 25 September 2024. Archived from the original on 1 June 2023. Retrieved 17 November 2024.
^ Friedman MA (3 April 1998). "Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose" (PDF). Federal Register: 21 CFR Part 172, Docket No. 87F-0086. Lead Deputy Commissioner for the FDA
^ "A Report on Sucralose from the Food Sanitation Council". The Japan Food Chemical Research Foundation. Archived from the original on 15 October 2012.

[1] Merck Index, 11th Edition, 8854.

[fda-2] "Aspartame and Other Sweeteners in Food". US Food and Drug Administration. 25 September 2024. Archived from the original on 1 June 2023. Retrieved 17 November 2024.

[Friedman-3] Friedman MA (3 April 1998). "Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose" (PDF). Federal Register: 21 CFR Part 172, Docket No. 87F-0086. Lead Deputy Commissioner for the FDA

[4] "A Report on Sucralose from the Food Sanitation Council". The Japan Food Chemical Research Foundation. Archived from the original on 15 October 2012.

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