Important Facts about Sucralose

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This “marvel” of chemical synthesis is six hundred times sweeter than sugar and three times sweeter than aspartame. So it is not sold pure but instead mix it with maltodextrin (from corn) and we actually serve in our cup of coffee more maltodextrin than Sucralose.

Sucralose is the common chemical name of Splenda, chemically very similar to sucrose or common sugar. However, this sugar has three CHLORINE substituents, if three chlorine atoms. Common sugar is a carbohydrate with 12 carbon atoms, but sucralose is a chlorinated carbohydrate just like the pesticide DDT!

Sucralose has replaced aspartame on many aspects as a sweetener. In theory, most of the sucralose that is ingested is not metabolized by the body so it is considered to have no calories. It is also believed to be relatively stable at high temperatures and not absorbed in the body. Of course, this is not entirely true.

Relatively recent studies indicate that among the adverse effects of consuming sucralose are:

  • Sucralose breaks down to 190 degrees Celsius so, its use for baking cookies and cakes should not be overtly recommended.
  • Sucralose can alter taste buds.

 

SENSORY CHARACTERISTICS:

Intensity of sweetness

Sucralose is a high-quality sweetener with a sugar flavor and sweetening power about 600 times higher than that of sugar. The sweetness factor of sucralose in water is between 500 and 750 times greater than sugar. The intensity of the sweetness can be affected by various factors, including pH, temperature and the presence of ingredients such as gelling agents, starches, and fats.

Sweet’s Profile

In addition to the sweetness, the sweeteners have different secondary flavors that originate the general flavor of a product. Sucralose maintains its sweetness and flavor throughout the storage period without developing bad tastes.

Mixtures with intensive sweeteners

Mixing with intensive sweeteners allows the experienced grower to customize the sweetness and flavor profile of the sweetening system to fit a defined budget for the ingredients. Sucralose combined with most concentrated sweeteners will show sweetness synergy. The combination turns out to be sweeter than the sum of the individual sweeteners, thus reducing costs. When it is considered necessary the mixture of sweeteners, by its flavor and stability, is the ideal base for the incorporation of other sweeteners in order to achieve the specific characteristics foreseen.

Mixtures with nutritious sweeteners

These mixtures allow an excellent quality of sweetness and in most cases, synergy. With fructose, you can achieve a very effective synergy of about 1,500 times the sweetness of sugar.

Stability

One of the main technical advantages of sucralose is its stability in food processing at high temperatures and during prolonged storage, even when incorporated into low pH products.

Studies of model solutions, which included 1% sucralose in aqueous regulatory systems, confirmed that decomposition of sucralose is only produced by hydrolysis and that no other degradation products are formed. In terms of flavor, the breakdown of sucralose alone is characterized by the loss of sweetness without developing bad tastes.

Lifetime stability

Sucralose is stable over a wide range of pH values and thus exhibits excellent shelf-life stability in both pH-neutral and acid-free products.

At a pH of 3 less than 0.5% of sucralose is lost at 20 centigrade and over a period of 52 weeks. It is also stable in the presence of ethanol. Therefore, it is suitable for use in alcoholic beverages.

 

Sucralose: No Calories … Yet Toxic?

The paradox of the century: more and better medicines, more diseases. You cannot expect less if you are ingesting contaminated chemicals instead of natural foods. Previously the patient’s medical history required data on tobacco and alcohol consumption, frequency and amount of consumption of soft drinks and liquids sweetened with high fructose corn syrup, aspartame (light drinks), Splenda consumption and frequency of foods that contain monosodium glutamate that is toxic with cumulative effect, causing new and numerous diseases.

Monsanto acquired Searle’s aspartame patent in 1985. The patent was hit and fell so much in price that it is the sweetener of low-calorie beverages and the desserts of large corporations. Aspartame has been mentioned previously, if at the time doctors were informed of its toxicity, it should have already alerted the population about the consumption of light drinks.

The preferred home sweetener for many is sucralose. As it is derived from sucrose, the industry suggests to the consumer that it is a harmless product, but they do not look alike. Effects of sucralose change the degree of acidity in the colon and raises proteins related to the absorption and use of medicines taken.

Affects transporters and enzymes in the liver, these transporters and enzymes are responsible for keeping toxins and medicines out of the body. Sucralose increases the amount of these transporters which confirms that it is a (toxic) load for the liver. All these changes may explain the sudden and exaggerated increase in Inflammatory Bowel Disease suffered in Canada after, the use of sucralose has been legalized and introduced in countless drinks, sweets, and desserts.

Although the amount of sucralose in each sachet is low, people who are diabetic or those who seek health in avoiding sugar in their diet, use at least six to eight sachets daily. Consumers of sucralose treated by doctors have reported suffering from discomfort in organs and systems: eyes, head, throat, tongue, and heart, joints, respiratory, neurological like dizziness and decreased concentration, skin blisters, rashes and gasses in the intestine, nausea, pain, diarrhea or disorders that disappear when sucralose is suppressed.

Sucralose is obtained by disrupting the sucrose molecule. Substituting the hydroxyl groups for chloride is converted into an inalterable chlorocarbon, where each molecule of the chlorinated sugar contains three of chloride. Our body does not have enzymes to break these types of bonds with chloride. It is absorbed intact, 15% passes into the blood and is stored in the fat.

Just as aspartame was approved by the FDA despite having demonstrated its toxicity in experimental animals, sucralose has also failed in animal-controlled clinical studies. To rats and monkeys investigated, sucralose produces a reduction of the thymus and inflammation of the liver, according to the Researcher, Physician, and Biochemist James Bowen, for more than twenty years of studying the effects of artificial sweeteners is chlorocarbon rather like DDT than sugar.

Currently a lot of light or diet drinks available in the market can contain aspartame or sucralose or both. The latest marketing strategy is to present “Sucralose Essential”, which contains tiny amounts of vitamins and fiber. This may suggest to consumers that it contains nutrients just like fruits and vegetables. Actually, the amount is so minimal that it does not provide health benefits.

 

The possibility of consuming sucralose without knowing?

This sweetener is in a wide variety of processed foods such as soft drinks, juices, and frozen foods, but you should keep in mind that almost 10% of total production comes from pharmaceuticals. That is, it can also be consumed through the drugs you use regularly, without knowing it, because in most cases sucralose does not appear in the information on the content of the drug.

 

Researches about Sucralose

The role of sweeteners in cancer risk has been widely debated in recent decades. More than 50 studies have been published on the intake of sucralose in laboratory rats. Approximately 20 research groups analyzed the effect of sucralose on a generation of rats that had been exposed to high doses of sucralose for at least 1.5 years. Generally, the doses administered include a high concentration of 5% of the various forms of sucralose in the diet. Except for one study, none of the 20 groups found significantly more neoplasm in sucralose fed animals when compared to controls. The positive study reported a higher incidence of bladder cancers.

A positive association between artificial sweetener consumption was most recently found in a US case-control study, where a review of 1860 cases of bladder cancer and 3934 population-based controls showed that excessive use of artificial sweeteners Associated with a higher grade of tumors.

Over the last decade, artificial sweeteners and the potential risk of cancer have not been discussed in the previous years, although some research on sucralose and cyclamate has recently been completed and published.

After the cyclamate and aspartame had entered the food market, diseases such as bladder cancer would not only link sucralose consumption, because most consumers are accustomed to ingesting different artificial sweeteners. With regard to aspartame, a cohort study in the United States found no association between aspartame containing diet drinks and the risk of some type of cancer. Also, a study conducted in Italy with 1010 cases of different types of confirmed cancers and 2107 controls, showed that there is no association between the consumption of low-calorie sweeteners and the risk of cancer.

Other studies report that artificial sweeteners such as sucralose are widely used and demonstrate that consumers are unaware of the effects they have on their appetite, on food intake and body weight, i.e. that foods and beverages with non-nutritive sweeteners Increase food intake.

 

Effects of sucralose in health

Some side effects derived from the use of Sucralose can be detailed:

  1. Increased blood sugar levels.
  2. Gastrointestinal disorders
  3. Headaches.
  4. Convulsions.
  5. Dizziness.
  6. Vision problems.
  7. Allergies.
  8. Weight gain.
  9. Nasal secretions and nasal congestion that may be accompanied by sneezing.
  10. Redness of the skin and eyes, burning, itching, ulcers, scabs and common allergy symptoms.
  11. Joint pain.
  12. Severe headaches or migraines.
  13. Depression.
  14. Anxiety.
  15. Gastric pain, nausea, flatulence, diarrhea, vomiting, among others.
  16. A cough and respiratory problems and palpitations.

 

Deceptive diet

About 10 years ago, it was revealed that artificial sweeteners did not fully contribute to the desires of users to lose weight, as they stimulated the appetite, sparked the desire to consume carbohydrates and produced anxiety. Believing that you can lose weight by consuming this type of artificial food is a fallacy and commercially hatched with great care.

If in your case, you are the one who had this belief; it is advisable to keep in mind that this is a big lie. To be exact, foods containing this sucralose have the ability to alter the biochemistry of your body and cause you to not intervene in controlling the calories you consume. For some reason, these sweeteners are now being used to substitute sugar as a recommendation from dietitians, nutritionists, physicians, and public health agencies in the United States.

 

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