sucralose

{{chembox | Watchedfields = changed | verifiedrevid = 661828089 | Reference = | ImageFile = Haworth projection of sucralose.svg | ImageFile1 = Sucralose-from-xtal-3D-bs-17.png | IUPACName = 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactopyranoside | SystematicName = (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 | OtherNames = | Section1 = | Section2 = | Section3 = }} thumb|Sucralose: (C12H19Cl3O8) Black Carbon, White Hydrogen, Green Chlorine, Red Oxygen 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), 3 times as sweet as both aspartame and acesulfame potassium, and 2 times as sweet as sodium saccharin.

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