Title: Alternative Sweeteners

206 Goldsmith and Merkel
the relative limitless uses of sucralose governed by its physicochemical characteristics
and high-quality taste.
B. Typical Sucralose Usage Levels
Extensive development in support of commercialization of sucralose demonstrates
the usefulness of sucralose in sweetening high-quality food and beverage
products. The incorporation of sucralose into hundreds of products in countries
around the world substantiates the data developed in those studies. Table 5 lists
suggested use levels for sucralose in a range of applications. The actual use level
in specific formulations varies depending on sweetness level desired, other ingredients
used in the formulation, and flavor systems used.
VI. PATENT STATUS
An extensive patent portfolio is related to sucralose that covers its use, methods
of synthesis, and other intellectual property. Patents related to sucralose were
first issued in the United Kingdom in 1979, Canada in 1981, and the United
States in 1982.
VII. CONCLUSION
Sucralose is a high-quality, high-potency, noncaloric sweetener that is derived
by the selective chlorination of sucrose. The resulting product is extraordinarily
stable with excellent physicochemical characteristics that permit the use in a wide
variety of applications. The safety database has shown sucralose to be safe for
its intended uses for human consumption. These characteristics provide the food,
beverage, and pharmaceutical industry with a unique opportunity to improve existing
products and develop totally new products that will meet the ever-growing
consumer demand for good-tasting, high-quality products.
REFERENCES
1. L Hough, RA Khan. Trends Biochem Sci 3:61–63, 1978.
2. MR Jenner. Progress in sweeteners. In: T Grenby, ed. London: Elsevier, 1989, pp
121–141.
3. SG Wiet, PK Beyts. Psychosensory characteristics of the sweetener sucralose. Proceedings
of the 49 th Annual Meeting of the Institute of Food Technologists, New
Orleans, LA, 1988.