Israel Romero / Tuesday, July 14, 2020 / Categories: Spanish Brands Sucralín, the real alternative to sugar Sucralín Sucralín is made from sucralose, which is a sweetener (E-955), low in calories and that does not diminish a product’s organoleptic properties. La sucralosa is a sweetener that can be used as a substitute for sugar; it is the only zero-calorie sweetener obtained from sugar and has the advantage of preserving the authentic sugar taste. Sucralose is derived from sugar by a halogenation process in which three hydroxyl group atoms of the sucrose molecule are selectively replaced by three chlorine atoms. These chlorine atoms give it a highly stable molecular structure and a sweetening power 600 times greater than sugar. The incorporation of chlorine eliminates the caloric contribution because this element renders the sucralose molecule chemically and biologically inert, so it passes through the body without being absorbed and is excreted after consumption. Unlike other sweeteners, sucralose is heat-stable and resistant across a wide pH range, so it can be used in all kinds of recipes and added to long shelf-life products. It provides fewer calories and does not stimulate insulin release. It is used, among other uses, as an ingredient in a wide variety of beverages and many processed foods. The increase in overweight and obesity rates is a public health problem, and although there is still much work to be done, official bodies are taking steps to encourage the food industry to reformulate processed foods and replace certain components with healthier ones. One ingredient under scrutiny is sugar, because it is present in more processed foods than we think and in higher amounts than desired. Hence the search for other alternatives, such as the use of low-calorie sweeteners to help reduce the caloric load of sugary foods and beverages without diminishing the product’s organoleptic properties. One commonly used option is sucralose, a sweetener identified by the code E-955 and obtained by modifying sucrose or table sugar. How much sucralose can I consume daily? The Acceptable Daily Intake (ADI) should ensure that no person with consumption habits very different from the average will exceed the recommended maximum; therefore, it is defined as “the estimated amount of a food additive, expressed per unit of body weight, that can be ingested daily over a lifetime without appreciable health risk.” The consumption margin for sucralose is very wide given its safety. The ADI for sucralose established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and by the Scientific Committee on Food (SCF) is 15 mg per kg of body weight per day. Differences between sugar and sucralose Sucralose is very different from sugar: due to its molecular structure, it is barely absorbed at the intestinal level, so its caloric contribution is very low. However, it interacts with the same taste receptors as sugar, but it has a much more intense level of sweetness, being 600 times sweeter than the original product. On the other hand, unlike sugar, sucralose, in principle, does not stimulate insulin release and does not cause changes in blood glucose levels. Sucralose for cooking Sucralose is very stable and withstands high temperatures well, a characteristic that allows its use in cooked foods such as baked goods and pastries without losing its sweetening ability. It can be used as a substitute for sugar or in combination with it to reduce the caloric content of a recipe, although preparation time may be slightly different. It is available in several forms: liquid, granulated, in packets, and in tablets. Other uses of sucralose Sucralose is used as an ingredient in a wide variety of beverages and many processed foods, such as baked products, commercial pastries, fruit juices, dairy products, canned fruit, and generally products labeled as “0% sugars” or “Light.” Sucralose: helps reduce weight The replacement of sugar with sucralose or other sweeteners is a good alternative to reduce the caloric content of products and promote better body weight control without giving up the sweet taste. It allows people in weight-loss programs to enjoy this flavor without having to count calories. Since it is not recognized by the body as a carbohydrate, it is suitable for slimming diets. VINS EL CEP 2019: wines and cavas that aim high Sucralín: the ideal product for the professional and industrial sectors Print 4 Rate this article: No rating Please login or register to post comments.