Sucralose is a synthetic sweetener that is calorie-free and has a sweetness that significantly surpasses that of regular sugar.
Sucralose has gained wide popularity in the production of food products, beverages, dietary supplements, and medications.
Its unique chemical composition allows it to maintain a sweet taste at high temperatures, making it ideal for culinary purposes.
Unlike many other sweeteners, sucralose does not have an unpleasant aftertaste and is similar in taste to regular sugar.
Production of Sucralose
Sucralose was discovered accidentally in 1976 while scientists were studying sucrose and its derivatives.
It is produced as a result of changes in the molecular structure of sucrose, where three hydroxyl groups (-OH) are replaced by chlorine atoms.
The production process of sucralose is complex and multi-stage.
First, sucrose is purified and transformed into pure crystalline sugar.
Then, with the help of chemical reagents, atom substitution occurs, leading to the formation of sucralose.
Nutritional Value
From the perspective of a ketogenic diet, sucralose is considered an acceptable sweetener as it does not contain carbohydrates and should not cause an insulin spike, allowing for the maintenance of ketosis.
However, individual reactions to sweeteners can vary significantly, and some people may experience an increase in blood sugar levels or an insulin response after consuming sucralose.
Possible Risks
Nevertheless, there are possible risks associated with the consumption of sucralose.
Some studies suggest that it may alter the gut microbiome and impact insulin response.
It is important to note that the results of these studies are not conclusive, and additional data are needed to confirm the long-term effects of sucralose on metabolism.
