Title: Alternative Sweeteners

Sucralose 203
Table 3 Percent Mass Balance in 36 Cl-Labeled Sucralose Stability Study
at 40°C Storage
Solution 8 wk 16 wk 26 wk 52 wk
Aqueous buffer
pH 2.5 99.8 98.9 98.8 100.0
pH 3.0 99.9 99.9 99.6 100.1
pH 3.5 100.2 100.0 100.0 100.1
Cola
pH 3.0 99.9 102.0 99.8 100.8
pH 3.5 100.0 99.7 100.1 100.1
found in baked goods. Cakes, cookies, and graham crackers were selected for
this study, because they represent a cross section of common bakery ingredients
and typical baking conditions encountered in the baking industry.
The baked goods were prepared under simulated baking time and temperature
conditions. The sucralose was recovered by aqueous extraction, and the extracts
were cleaned up by a methanol precipitation before TLC analysis.
The total radioactivity expected for 100% recovery of the 14 C-labeled material
from each baked product was calculated and compared with the actual level
of radioactivity recovered in the aqueous extract. This comparison demonstrated
that essentially 100% of the sucralose radioactivity that was added to each formulation
before baking was recovered by the extraction of the baked goods.
With the demonstration of complete recovery of the radiolabled material,
the extracts were subjected to TLC using two solvent systems independently as
eluents. The solvent systems were selected because of their ability to separate
sucralose from its potential breakdown products. The amount of radioactivity
was quantitatively determined. The quantity and distribution of radioactivity contained
in each baked product extract was compared with the quantity and distribution
of a sucralose standard solution.
The most significant findings of this study were that no products other
than sucralose were found under the conditions of this experiment, and the TLC
distribution of radioactivity from the baked goods extracts corresponded almost
exactly with that of the sucralose standard. These findings demonstrate that sucralose
is a sweetener that is suitable for its intended use as a high-potency sweetener
in baked goods (14).
These model system stability studies and the subsequent data from actual
products clearly demonstrate that sucralose is a remarkably stable ingredient that
has a wide range of applicability. Furthermore, it is unlikely that stability will
in any way restrict the use of sucralose in formulations.