E955 – Sucralose - Food additives database

Safety grading ORANGE – SOME CONCERNS

Sucralose (E955) is classified as ORANGE due to ongoing debates about its long-term safety. It is approved for use in both the EU and US and widely used in sugar-free products. Regulatory bodies consider it safe at permitted levels, but recent research suggests potential concerns, especially when consumed in large amounts or heated. Studies indicate that sucralose may alter the gut microbiome, affect insulin sensitivity, and degrade into potentially harmful compounds when exposed to high temperatures.

The acceptable daily intake (ADI) is set at 15 mg/kg body weight in the EU. At normal consumption levels, this is unlikely to be exceeded. However, with increasing use of sucralose in beverages, protein powders, and baked goods, cumulative intake could be a concern for heavy consumers. These uncertainties justify its ORANGE safety grade.

Should You Avoid E955?

Occasional consumption of sucralose-sweetened foods and drinks is unlikely to cause harm. However, if you consume large amounts of diet sodas, protein shakes, or baked products containing sucralose daily, you may wish to moderate your intake. Individuals with gut health issues or metabolic concerns should be particularly cautious. Natural alternatives like stevia or monk fruit extract may be safer options for long-term use.

Common Uses

Diet sodas and “zero sugar” beverages
Sugar-free chewing gums and candies
Protein powders and nutrition supplements
Baked goods marketed as low-calorie or sugar-free
Tabletop sweeteners (e.g., Splenda)
Dairy desserts and yogurts

Common Names / Synonyms

Sucralose
Splenda (brand name)
Trichlorogalactosucrose

What is it?

Sucralose is an artificial sweetener discovered in 1976. Chemically, it is derived from sucrose (table sugar) by replacing three hydroxyl groups with chlorine atoms, creating a compound about 600 times sweeter than sugar. Unlike sugar, it is not metabolized for energy, which is why it is marketed as a zero-calorie sweetener. The majority of ingested sucralose passes through the digestive system unchanged, while a small fraction is absorbed and excreted in urine.

Commercial production involves selective chlorination of sucrose, resulting in a stable, crystalline powder that dissolves easily in water. It has a clean, sweet taste with minimal bitterness, which explains its popularity compared to earlier artificial sweeteners such as saccharin. However, concerns exist regarding its breakdown products when exposed to heat. Studies suggest that heating sucralose above 120°C may generate chloropropanols, compounds with potential toxicological significance.

Additionally, animal and human studies have explored its effects on the gut microbiota. Some findings indicate that chronic sucralose consumption may alter bacterial populations, which could have implications for digestion, metabolism, and immunity. While results are not conclusive, these concerns highlight the need for further research.

Where it’s allowed (EU vs US)

Sucralose (E955) is approved in both the European Union and the United States. In the EU, it is authorized for use in a broad range of food categories with maximum permitted levels depending on the product. In the US, the FDA has classified sucralose as safe for use in foods and beverages under the “GRAS” (Generally Recognized as Safe) designation since 1999.

E955 – Sucralose