Title: Alternative Sweeteners

Sucralose 201
Figure 10 Breakdown of sucralose to component moieties.
These studies and all the stability studies on sucralose demonstrate that
sucralose, in aqueous systems, will slowly break down to its component moieties,
4-chlorogalactose (4-CG) and 1,6-dichlorofructose (1,6-DCF), as shown in Fig.
10. This breakdown is depends on pH, temperature, and time.
M. HP Formation
To fully delineate the mechanism of breakdown in food systems, a 36 Cl-labeled
sucralose aqueous stability study was conducted. Radiolabeled sucralose was prepared
with a specific activity of 1.027 microcuries (µc) per milligram and a radiochemical
purity of 99%. This material was then formulated into glycine/HCl
buffers at pH 2.5, 3.0, and 3.5, or in a cola carbonated soft drink formulated at
pH 3.0 and 3.5. Sucralose was added at 200 parts per million concentration.
Buffers and colas were stored at 30°C or40°C for 1 year and sampled at 0, 8,
16, 26, and 52 weeks.
Samples of the buffers and colas were analyzed with thin-layer chromatography
(TLC) and liquid scintillation counting. The amounts of sucralose, 4-chlorogalactose,
and 1,6-dichlorofructose were calculated after correcting for the
amount of 4-chlorogalactose and 1,6-dichlorofructose present in the radiolabeled
sample analyzed on day 0.
The pattern of radioactivity of samples from the buffers and the colas was
consistent with the pattern of radioactivity that was found in the 36 Cl-labeled