a-D-galactopyranoside, 1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl 4-chloro-4-deoxy-
sweetness intensity roughly 600 times that of sucrose and is nonnutritive and noncaloric; largely unabsorbed in the gastrointestinal tract. Noncalorific sweetener with good taste props. One report suggests sucralose is a possible trigger for some migraine patients. Another study published in the Journal of Mutation Research linked doses of sucralose equivalent to 11,450 packets per day in a person to DNA damage in mice.; Results from over 100 animal and clinical studies in the FDA approval process unanimously indicated a lack of risk associated with sucralose intake. However, some adverse effects were seen at doses that significantly exceeded the estimated daily intake (EDI), which is 1.1 mg/kg/day. When the EDI is compared to the intake at which adverse effects are seen, known as the highest no adverse effects limit (HNEL), at 1500 mg/kg/day, there is a large margin of safety. The bulk of sucralose ingested is not absorbed by the gastrointestinal (GI) tract and is directly excreted in the feces, while 11-27% of it is absorbed. The amount that is absorbed from the GI tract is largely removed from the blood stream by the kidneys and eliminated in the urine with 20-30% of the absorbed sucralose being metabolized.; Sucralose belongs to a class of compounds known as organochlorides (or chlorocarbons). Some organochlorides, particularly those that accumulate in fatty tissues, are toxic to plants or animals, including humans. Sucralose, however, is not known to be toxic in small quantities and is extremely insoluble in fat; it cannot accumulate in fat like chlorinated hydrocarbons. In addition, sucralose does not break down or dechlorinate.; Sucralose can be found in more than 4,500 food and beverage products. It is used because it is a no-calorie sweetener, does not promote dental caries, and is safe for consumption by diabetics. Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners such as aspartame, acesulfame potassium or high-fructose corn syrup. Sucralose is used in products such as candy, breakfast bars and soft drinks. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup based additives. Sucralose mixed with maltodextrin or dextrose (both made from corn) as bulking agents is sold internationally by McNeil Nutritionals under the Splenda brand name. In the United States and Canada, this blend is increasingly found in restaurants, including McDonald's, Tim Hortons and Starbucks, in yellow packets, in contrast to the blue packets commonly used by aspartame and the pink packets used by those containing saccharin sweeteners; though in Canada yellow packets are also associated with the SugarTwin brand of cyclamate sweetener.; Sucralose is a highly heat-stable artificial sweetener, allowing it to be used in many recipes with little or no sugar. Sucralose is available in a granulated form that allows for same-volume substitution with sugar. This mix of granulated sucralose includes fillers, all of which rapidly dissolve in liquids.[citation needed] Unlike sucrose which dissolves to a clear state, sucralose suspension in clear liquids such as water results in a cloudy state. For example, gelatin and fruit preserves made with sucrose have a satiny, near jewel-like appearance, whereas the same products made with sucralose (whether cooked or not) appear translucent and marginally glistening.[citation needed] While the granulated sucralose provides apparent volume-for-volume sweetness, the texture in baked products may be noticeably different. Sucralose is non-hygroscopic, meaning it does not attract moisture, which can lead to baked goods that are noticeably drier and manifesting a less dense texture than baked products made with sucrose. Unlike sucrose which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e.g., in a 350 F (177 C) oven). Thus, in some baking recipes, such as crme brle, which require sugar sprinkled on top to partially or fully melt and crystallize, substituting sucralose will not result in the same surface texture, crispness, or crystalline structure.; Sucralose is a zero-calorie sugar substitute artificial sweetener. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.
  • ECSA Chemicals
    • ECSA Chemicals
      International trading and distribution
      ECSA Group offers its customers in these business segments a complete 'one-stop shopping' solution.
      A hundred years on from its establishment, the Emanuele Centonze Holding SA has developed a solid presence in Switzerland and in Europe. The Group currently includes: ECSA Chemicals AG/ECSA Italia SRL Societ con Unico Socio – ECSA Maintenance AG – ECSA Energy SA – Porta Ticino Easy Stop SA. The Group operates in the distribution of chemical and petroleum products, in the international trading of commodities, and in the distribution of maintenance systems. With 285 employees, a consolidated turnover of 335 million Swiss Francs in 2015, and more than 15,000 active customers, the Group ranks among the top 500 companies in Switzerland. ECSA operates in Switzerland and the EU, and in particular has consolidated its geographical position on the main axis linking northern and southern Europe, thus creating a competitive and privileged logistical hub.
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  • Jiangyin Healthway
    • Jiangyin Healthway International Trade Co.
      Independent Ingredients Supplier
      We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.
      Jiangyin Healthway International Trade Co., Ltd is a professional company, main engaged in manufacturing and exporting aroma chemicals ,food additives , cosmetic ingredient ,pharmaceutical intermediates & other fine chemicals; especially on aroma chemicals , as the major manufacturer of heterocyclic and sulphur aroma compounds , we are the leading independent ingredients supplier to the flavour and fragrance industries in China, can offer hundreds of different high quality aroma chemicals.
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      HLCFD-204 Sucralose
Synonyms   Articles   Notes   Search
(2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol (Click)
CAS Number: 56038-13-2Picture of molecule
ECHA EINECS - REACH Pre-Reg: 259-952-2
Nikkaji Web: J247.962A
Beilstein Number: 3654410
MDL: MFCD03648615
XlogP3: -1.50 (est)
Molecular Weight: 397.63303000
Formula: C12 H19 Cl3 O8
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: sweeteners, flavor enhancers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Additive: Sucralose
GSFA Codex: Sucralose (Trichlorogalactosucrose) (955)
DG SANTE Food Additives: sucralose
FDA Regulation:
Subpart I--Multipurpose Additives
Sec. 172.831 Sucralose.
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Physical Properties:
Appearance: white crystalline powder (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 130.00 °C. @ 760.00 mm Hg
Boiling Point: 669.43 °C. @ 760.00 mm Hg (est)
Flash Point: 678.00 °F. TCC ( 358.70 °C. ) (est)
logP (o/w): 0.229 (est)
Soluble in:
 water, 2.275e+004 mg/L @ 25 °C (est)
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Organoleptic Properties:
Taste Description:
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: skin conditioning
Synonyms   Articles   Notes   Search   Top
Sucralose FCC
Allan Chemical
Anhui Haibei
Atlantic Chemicals
For experimental / research use only.
ECSA Chemicals
Company Profile
Foodchem International
Compound Sweetener
Foodchem International
Graham Chemical
Jiangyin Healthway
New functional food ingredients
Kraft Chemical
Sucralose FCC
Qingdao Dacon Trading
For experimental / research use only.
Sucralose analytical standard
Sinofi Ingredients
Flavor: characteristic
Sugar Substitutes, Chewing Gum, Dairy Products, Confections, Baking Food, Yogurt, Desserts, Alcoholic Beverages, Beverage Powder, Instant Coffee, Chai Tea, Gelatins, Puddings, Ice Cream, Cosmetics, Feed, Pharmaceutical.
Tate & Lyle
SPLENDA® Sucralose
The Ingredient House
RightSweet Sucralose
Flavor: Intense sweet taste - approx. 600 times sweeter than sucrose
Sucralose – Powder and Liquid
Flavor: sweet
Sucralose, C12H19Cl3O8, is a zero-calorie high-intensity, non-nutritive sweetener. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Sucralose is typically added to foods in very small quantities. It can be found in more than 4,500 food and beverage products and is used because it is a no-calorie sweetener, does not promote dental cavities, and is safe for consumption by diabetics. Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners such as aspartame, acesulfame potassium (Ace-K) or high-fructose corn syrup. Sucralose is used in products such as candy, breakfast bars and soft drinks. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup based additives.
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Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
unreported-mouse LD50  > 16000 mg/kg
Trends in Biochemical Sciences. Vol. 3, Pg. 61, 1978.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: sweeteners, flavor enhancers
Recommendation for sucralose usage levels up to:
 not for fragrance use.
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Safety of the proposed extension of use of sucralose (E 955) in foods for special medical purposes in young children
View page or View pdf
Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute
View page or View pdf
EPI System: View
NLM Hazardous Substances Data Bank: Search
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
Carcinogenic Potency Database: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 71485
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
Chemidplus: 0056038132
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 56038-13-2
Pubchem (cid): 71485
Pubchem (sid): 135029485
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
KEGG (GenomeNet): C12285
HMDB (The Human Metabolome Database): HMDB31554
FooDB: FDB008166
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
aqueous solutions
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Potential Blenders and core components note
None Found
Synonyms   Articles   Notes   Search   Top
Potential Uses:
None Found
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Occurrence (nature, food, other): note
 not found in nature
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1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl 4-chloro-4-deoxy-a-D-galactose
a-D-galactopyranoside, 1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl 4-chloro-4-deoxy-
Synonyms   Articles   Notes   Search   Top
PubMed: Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics.
PubMed: Influence of high intensity sweeteners and sugar alcohols on a beverage microemulsion.
PubMed: Metabolic effects of non-nutritive sweeteners.
PubMed: [Association between non-nutritive sweeteners and obesity risk among university students in Latin America].
PubMed: Ghrelin signaling is not essential for sugar or fat conditioned flavor preferences in mice.
PubMed: Determination of high-intensity sweeteners in river water and wastewater by solid-phase extraction and liquid chromatography-tandem mass spectrometry.
PubMed: Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance.
PubMed: Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp.
PubMed: Simultaneous determination of sweeteners in beverages by LC-MS/MS.
PubMed: Postoral glucose sensing, not caloric content, determines sugar reward in C57BL/6J mice.
PubMed: Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage.
PubMed: Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness.
PubMed: [Consumption of carbonated beverages with nonnutritive sweeteners in Latin American university students].
PubMed: Mealtime exposure to food advertisements while watching television increases food intake in overweight and obese girls but has a paradoxical effect in boys.
PubMed: Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage.
PubMed: Dietary glucose regulates yeast consumption in adult Drosophila males.
PubMed: Development of low calorie snack food based on intense sweeteners.
PubMed: Hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry to determine artificial sweeteners in environmental waters.
PubMed: Single Lgr5- or Lgr6-expressing taste stem/progenitor cells generate taste bud cells ex vivo.
PubMed: [Determination of sucralose in foods and beverages by ultraviolet derivatization-high performance liquid chromatography].
PubMed: Fructose- and glucose-conditioned preferences in FVB mice: strain differences in post-oral sugar appetition.
PubMed: The effect of five artificial sweeteners on Caco-2, HT-29 and HEK-293 cells.
PubMed: Elimination of polar micropollutants and anthropogenic markers by wastewater treatment in Beijing, China.
PubMed: Assessment of the capability of a gelling complex made of tara gum and the exopolysaccharides produced by the microorganism Streptococcus thermophilus ST10 to prospectively restore the gut physiological barrier: a pilot study.
PubMed: Determination of artificial sweeteners in beverages with green mobile phases and high temperature liquid chromatography-tandem mass spectrometry.
PubMed: Artificial sweeteners induce glucose intolerance by altering the gut microbiota.
PubMed: Effect of heat treatment on the storage stability of low calorie milk drinks.
PubMed: Pre-meal video game playing and a glucose preload suppress food intake in normal weight boys.
PubMed: BMI modulates calorie-dependent dopamine changes in accumbens from glucose intake.
PubMed: Nonnutritive sweeteners are not supernormal stimuli.
PubMed: Consumption of non-nutritive sweeteners and nutritional status in 10-16 year old students.
PubMed: Electrosprayed core-shell solid dispersions of acyclovir fabricated using an epoxy-coated concentric spray head.
PubMed: Effect of sugars in solutions on subjective appetite and short-term food intake in 9- to 14-year-old normal weight boys.
PubMed: Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners.
PubMed: The reward value of sucrose in leptin-deficient obese mice.
PubMed: Efficient hydrolysis of cellulose over a novel sucralose-derived solid acid with cellulose-binding and catalytic sites.
PubMed: Hypothalamic melanin concentrating hormone neurons communicate the nutrient value of sugar.
PubMed: Artificial sweeteners in a large Canadian river reflect human consumption in the watershed.
PubMed: Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks.
PubMed: Evaluating the environmental impact of artificial sweeteners: a study of their distributions, photodegradation and toxicities.
PubMed: A preference test for sweet taste that uses edible strips.
PubMed: Sucralose, a synthetic organochlorine sweetener: overview of biological issues.
PubMed: Determination of artificial sweeteners in sewage sludge samples using pressurised liquid extraction and liquid chromatography-tandem mass spectrometry.
PubMed: Dessert formulation using sucralose and dextrin affects favorably postprandial response to glucose, insulin, and C-peptide in type 2 diabetic patients.
PubMed: Quantification of four artificial sweeteners in Finnish surface waters with isotope-dilution mass spectrometry.
PubMed: Biosynthesis of sucrose-6-acetate catalyzed by surfactant-coated Candida rugosa lipase immobilized on sol-gel supports.
PubMed: Ecotoxicity of artificial sweeteners and stevioside.
PubMed: [Simultaneous determination of twelve sweeteners and nine preservatives in foods by solid-phase extraction and LC-MS/MS].
PubMed: Artificial sweeteners produce the counterintuitive effect of inducing metabolic derangements.
PubMed: The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose.
PubMed: Beneficial effect of tagatose consumption on postprandial hyperglycemia in Koreans: a double-blind crossover designed study.
PubMed: Altered insula response to sweet taste processing after recovery from anorexia and bulimia nervosa.
PubMed: Assessment of exposure of Korean consumers to acesulfame K and sucralose using a stepwise approach.
PubMed: Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.
PubMed: Decreased consumption of sweet fluids in μ opioid receptor knockout mice: a microstructural analysis of licking behavior.
PubMed: Five amino acid residues in cysteine-rich domain of human T1R3 were involved in the response for sweet-tasting protein, thaumatin.
PubMed: Sensory characteristics and relative sweetness of tagatose and other sweeteners.
PubMed: Novel multi-sugar assay for site-specific gastrointestinal permeability analysis: a randomized controlled crossover trial.
PubMed: Determination of artificial sweeteners in water samples by solid-phase extraction and liquid chromatography-tandem mass spectrometry.
PubMed: Organic micropollutants in rivers downstream of the megacity Beijing: sources and mass fluxes in a large-scale wastewater irrigation system.
PubMed: The content of high-intensity sweeteners in different categories of foods available on the Polish market.
PubMed: Determinants of taste preference and acceptability: quality versus hedonics.
PubMed: Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.
PubMed: MSG intake and preference in mice are influenced by prior testing experience.
PubMed: [Simultaneous determination of five synthetic sweeteners in food by solid phase extraction-high performance liquid chromatography-evaporative light scattering detection].
PubMed: Position of the Academy of Nutrition and Dietetics: use of nutritive and nonnutritive sweeteners.
PubMed: Overweight and obese boys reduce food intake in response to a glucose drink but fail to increase intake in response to exercise of short duration.
PubMed: [What is has the artificial sweeteners in indication the food of our diabetics?].
PubMed: Addition of sucralose enhances the release of satiety hormones in combination with pea protein.
PubMed: Preference for sucralose predicts behavioral responses to sweet and bittersweet tastants.
PubMed: Dietary intake of artificial sweeteners by the Belgian population.
PubMed: Leptin regulates the reward value of nutrient.
PubMed: Identification and structure elucidation of a p-phenoxybenzaldehyde in bamboo shoots by HPLC-ESI/MS/MS and NMR.
PubMed: Rapid post-oral stimulation of intake and flavor conditioning by glucose and fat in the mouse.
PubMed: Sucralose - an ecotoxicological challenger?
PubMed: Novel analytical approach to a multi-sugar whole gut permeability assay.
PubMed: Television viewing at mealtime reduces caloric compensation in peripubertal, but not postpubertal, girls.
PubMed: Effects of the artificial sweetener sucralose on Daphnia magna and Americamysis bahia survival, growth and reproduction.
PubMed: Taste-independent detection of the caloric content of sugar in Drosophila.
PubMed: Rats display a robust bimodal preference profile for sucralose.
PubMed: Implicit media frames: automated analysis of public debate on artificial sweeteners.
PubMed: Determination of nine high-intensity sweeteners in various foods by high-performance liquid chromatography with mass spectrometric detection.
PubMed: Development of a quantitative high-performance thin-layer chromatographic method for sucralose in sewage effluent, surface water, and drinking water.
PubMed: Bioconcentration of the intense sweetener sucralose in a multitrophic battery of aquatic organisms.
PubMed: Cob(I)alamin reacts with sucralose to afford an alkylcobalamin: relevance to in vivo cobalamin and sucralose interaction.
PubMed: Pilot study: alterations of intestinal microbiota in obese humans are not associated with colonic inflammation or disturbances of barrier function.
PubMed: Gut T1R3 sweet taste receptors do not mediate sucrose-conditioned flavor preferences in mice.
PubMed: The absence of genotoxicity of sucralose.
PubMed: Analysis of multiple sweeteners and their degradation products in lassi by HPLC and HPTLC plates.
PubMed: Study on the synthesis of sucrose-6-acetate catalyzed by fructosyltransferase from Aspergillus oryzae.
PubMed: Gain weight by "going diet?" Artificial sweeteners and the neurobiology of sugar cravings: Neuroscience 2010.
PubMed: Application of agonist-receptor modeling to the sweetness synergy between high fructose corn syrup and sucralose, and between high-potency sweeteners.
PubMed: Understanding consumption-related sucralose emissions - A conceptual approach combining substance-flow analysis with sampling analysis.
PubMed: Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH.
PubMed: Positive allosteric modulators of the human sweet taste receptor enhance sweet taste.
PubMed: Inadequate toxicity tests of food additive acesulfame.
PubMed: Neonatal exposure to sucralose does not alter biochemical markers of neuronal development or adult behavior.
PubMed: Determination of sucralose in soft drinks by high-performance thin-layer chromatography: interlaboratory study.
PubMed: Sweet taste signaling functions as a hypothalamic glucose sensor.
PubMed: An overview of the safety of sucralose.
PubMed: Determination of nine intense sweeteners in foodstuffs by high-performance liquid chromatography and evaporative light-scattering detection: interlaboratory study.
PubMed: Simultaneous determination of nonnutritive sweeteners in foods by HPLC/ESI-MS.
PubMed: Consumption of SC45647 and sucralose by rats selectively bred for high and low saccharin intake.
PubMed: Allelic variation of the Tas1r3 taste receptor gene selectively affects taste responses to sweeteners: evidence from 129.B6-Tas1r3 congenic mice.
PubMed: Analysis and stability of sucralose in a milk-based confection by a simple planar chromatographic method.
PubMed: Simultaneous determination of nine intense sweeteners in foodstuffs by high performance liquid chromatography and evaporative light scattering detection--development and single-laboratory validation.
PubMed: Effect of short-duration physical activity and ventilation threshold on subjective appetite and short-term energy intake in boys.
PubMed: Effect of television viewing at mealtime on food intake after a glucose preload in boys.
PubMed: Consumer acceptability of low-sugar watermelon sweetened with non-calorie sweetener by a Native American community.
PubMed: Food labeling: health claims; dietary noncariogenic carbohydrate sweeteners and dental caries. Final rule.
PubMed: The intake of intense sweeteners - an update review.
PubMed: [Analysis of nine kinds of sweeteners in foods by LC/MS].
PubMed: Experimental design-based development and single laboratory validation of a capillary zone electrophoresis method for the determination of the artificial sweetener sucralose in food matrices.
PubMed: Artificial sweeteners--do they bear a carcinogenic risk?
PubMed: Female rats show a bimodal preference response to the artificial sweetener sucralose.
PubMed: Determination of sucralose in Splenda and a sugar-free beverage using high-performance anion-exchange chromatography with pulsed amperometric detection.
PubMed: Position of the American Dietetic Association: use of nutritive and nonnutritive sweeteners.
PubMed: Long-term food consumption and body weight changes in neotame safety studies are consistent with the allometric relationship observed for other sweeteners and during dietary restrictions.
PubMed: Determination of the artificial sweetener Sucralose by capillary electrophoresis.
PubMed: [Determination of sucralose in foods by HPLC using pre-column derivatization].
PubMed: [Determination of sucralose in foods by liquid chromatography/tandem mass spectrometry].
PubMed: The comet assay with 8 mouse organs: results with 39 currently used food additives.
PubMed: Sweetener preference of C57BL/6ByJ and 129P3/J mice.
PubMed: [Determination of sucralose in foods by HPLC].
PubMed: [Determination of sucralose in foods by anion-exchange chromatography and reverse-phase chromatography].
PubMed: Repeated dose study of sucralose tolerance in human subjects.
PubMed: The metabolic fate of sucralose in rats.
PubMed: The pharmacokinetics and metabolism of sucralose in the rabbit.
PubMed: The pharmacokinetics and metabolism of sucralose in the mouse.
PubMed: The pharmacokinetics and metabolism of sucralose in the dog.
PubMed: A carcinogenicity study of sucralose in the CD-1 mouse.
PubMed: A combined chronic toxicity/carcinogenicity study of sucralose in Sprague-Dawley rats.
PubMed: Acute and subchronic toxicity of sucralose.
PubMed: Sucralose: assessment of teratogenic potential in the rat and the rabbit.
PubMed: Sucralose metabolism and pharmacokinetics in man.
PubMed: Sucralose: lack of effects on sperm glycolysis and reproduction in the rat.
PubMed: Neurotoxicity studies on sucralose and its hydrolysis products with special reference to histopathologic and ultrastructural changes.
PubMed: Sucralose--an overview of the toxicity data.
PubMed: Lack of DNA-damaging activity of five non-nutritive sweeteners in the rat hepatocyte/DNA repair assay.
PubMed: Effect of storage on the flavours of cola drinks sweetened with different sweetener systems.
PubMed: The development and applications of sucralose, a new high-intensity sweetener.
PubMed: Review of present and future use of nonnutritive sweeteners.
PubMed: Renal mineralization--a ubiquitous lesion in chronic rat studies.
PubMed: Determination of seven artificial sweeteners in diet food preparations by reverse-phase liquid chromatography with absorbance detection.
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