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• Sucralose is an artificial sweetener originally sold under the trade name Splenda, but now also supplied by a variety of manufacturers under various brand names.
• Sucralose is approximately 600 times as sweet as sucrose , twice as sweet as saccharin, and four times as sweet as aspartame.

Process

• Sucralose was extracted with water or methanol, and the extracted solution was cleaned up on a Sep-Pak C18 cartridge and a Sep-Pak Alumina N cartridge.
• The AEC separation was performed on a CarboPac PA1 column using 100 mmol/L sodium hydroxide-50 mmol/L sodium acetate solution as the mobile phase at a flow rate of 1.0 mL/min.

Technology

• Sucralose, like most carbohydrates, lacks a good chromophore and therefore requires high concentrations to be detected by UV absorbance.
• The detection method is specific for those analytes that can be oxidized at a selected potential, leaving all other compounds undetected.
•  Pulsed amperometric detection (PAD) is a powerful detection technique with a broad linear range and very low detection limits.
• High-performance anion-exchange chromatography (HPAE) is a technique capable of separating most carbohydrates and their analogues.

Application

•  It passes vapidly through the body unchanged and does not affect the blood glucose level, carbohydrate metabolism and insulin production.
• This provides a wider selection of food for people with diabetes to limit their caloric or sugar intake.
• As sucralose is very heat stable , it is useful in food processing which requires high temperatures, such as canning.
• As sucralose is not a carbohydrate, it does not lead to tooth decay.

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