360:
232:
29:
4094:
38:
566:
4105:
4125:
4135:
4084:
4115:
1069:
617:
1058:
571:
570:
1154:
Though sucralose contains 14 kJ (3.3 kcal) per gram, products that contain fillers such as dextrose and/or maltodextrin add about 2–4 kcal (8.4–16.7 kJ) per teaspoon or individual packet, depending on the product, the fillers used, brand, and the intended use of the product. The
815:
Unlike sucrose, which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e.g., in a 180 °C or 350 °F oven). Furthermore, in its pure state, sucralose begins to decompose at 119 °C (246 °F). In some recipes, such as
1029:
Sucralose was first approved for use in Canada in 1991. Subsequent approvals came in
Australia in 1993, in New Zealand in 1996, in the United States in 1998, and in the European Union in 2004. By 2008, it had been approved in over 80 countries, including Mexico, Brazil, China, India, and Japan. In
937:
As of 2020, reviews of numerous safety and toxicology studies on sucralose concluded that it is not toxic or carcinogenic, even at levels of daily consumption much larger than those typically used. A 2023 FDA summary declared that there were no concerns of sucralose toxicity on cancer risk,
569:
894:, the amount of sucralose that can be consumed over a person's lifetime without any adverse effects is 9 milligrams per kilogram of body weight per day. The FDA approval process indicated that consuming sucralose in typical amounts as a sweetener was safe. The
3714:
169:
1155:
FDA allows any product containing fewer than 5 kcal (21 kJ) per serving to be labeled as "zero calories"; a typical one-gram serving packet of sucralose supplies 14 kJ (3.3 kcal) derived from its composition as 0.9 gram of
978:
and its synthetic derivatives, Phadnis was told to "test" a chlorinated sugar compound. According to an anecdotal account, Phadnis thought Hough asked him to "taste" it, so he did and found the compound to be exceptionally sweet.
857:
At normal baking temperatures, sucralose is mostly heat-stable, indicating that it retains its sweetness and is suitable as a sugar substitute for use in baked goods. Although there is concern about a possible formation of
1133:
Sucralose is stable when stored under normal conditions of temperature, pressure and humidity. Upon prolonged heating during storage at elevated temperatures (38 °C, 100 °F), sucralose may break down, releasing
1200:
warns that a continuous increase in levels may occur if the compound is only slowly degraded in nature. When heated to very high temperatures (over 350 °C or 662 °F) in metal containers, sucralose can produce
1191:
According to one study, sucralose is digestible by a number of microorganisms and is broken down once released into the environment. However, measurements by the
Swedish Environmental Research Institute have shown that
1030:
2006, the FDA amended the regulations for foods to include sucralose as a "non-nutritive sweetener" in food. In May 2008, Fusion
Nutraceuticals launched a generic product to the market, using Tate & Lyle patents.
993:
found evidence that doses of
Splenda (containing ~1% sucralose and ~99% maltodextrin by weight) between 100 and 1000 mg/kg BW/day, containing sucralose at 1.1 to 11 mg/kg BW/day, fed to rats reduced
808:
Sucralose is available in a granulated form that allows same-volume substitution with sugar. This mix of granulated sucralose includes fillers, all of which rapidly dissolve in water. Sucralose is not
1212:
Sucralose has been detected in natural waters, but research indicates that the levels found in the environment are far below those required to cause adverse effects to certain kinds of aquatic life.
902:(EFSA) proposed an ADI of 5 mg per kilogram of body weight, while the FDA established it as 15 mg per kilogram of body weight, that is, 350–1050 mg per day for a person of 70 kg.
733:
The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. It is commonly sold under the
822:, which require sugar sprinkled on top to partially or fully melt and crystallize, substituting sucralose does not result in the same surface texture, crispness, or crystalline structure.
1977:
Abou-Donia MB, El-Masry EM, Abdel-Rahman AA, McLendon RE, Schiffman SS (2008). "Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats".
3877:
1431:
Grotz VL, Henry RR, McGill JB, Prince MJ, Shamoon H, Trout JR, et al. (December 2003). "Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes".
630:
1642:
1240:
This is contrast to the blue packets commonly used for aspartame and pink ones containing saccharin sweeteners. In Canada, yellow packets are also associated with SugarTwin's
3842:
1121:), followed by chlorination with an excess of any of several chlorinating agent to replace the two remaining primary alcohols and one of the secondary alcohols, and then by
2511:
3872:
3328:
3832:
1196:
has little effect on sucralose, which is present in wastewater effluents at levels of several μg/L (ppb). No ecotoxicological effects are known at such levels, but the
918:(gut). The amount absorbed from the gut is largely removed from the blood by the kidneys and eliminated via urine, with 20–30% of absorbed sucralose being metabolized.
835:
572:
3009:
1624:
3764:
4017:
3731:
1026:
that the Duke study was "not scientifically rigorous and is deficient in several critical areas that preclude reliable interpretation of the study results".
745:
Sucralose is used in many food and beverage products because it is a non-nutritive sweetener (14 kilojoules per typical one-gram serving), does not promote
409:
3955:
2043:
2294:"Nonnutritive sweeteners and cardiometabolic health: a systematic review and meta-analysis of randomized controlled trials and prospective cohort studies"
2757:
1404:
Food and Drug
Administration (March 2006). "Food labeling: health claims; dietary noncariogenic carbohydrate sweeteners and dental caries. Final rule".
2119:
3793:
3837:
3699:
812:
when humidity is below 80%, which can lead to baked goods that are noticeably drier and manifest a less dense texture than those made with sucrose.
3807:
1197:
4138:
594:
2504:
1022:
3651:
383:
InChI=1S/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1
3798:
3746:
1914:
1562:
393:
InChI=1/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1
1382:
4001:
3812:
3741:
3666:
3485:
851:
3989:
3867:
2215:
3002:
587:
4006:
3965:
3930:
3915:
3897:
3822:
3601:
2797:
2497:
2183:
2029:
898:
is 1500 mg per kilogram of body weight per day, providing a large margin of safety compared to the estimated daily intake. The
374:
1041:
falling by more than 5% in the U.S. The company stated that its decision was a commercial one, responding to consumer preferences.
982:
Tate & Lyle patented the substance in 1976; as of 2008, the only remaining patents concerned specific manufacturing processes.
796:-based additives. Sucralose mixed with dextrose or maltodextrin (both made from corn) as bulking agents is sold internationally by
2044:"Splenda Brand Sweetener FAQ: Safety & Product Information: What research has been conducted to confirm the safety of SPLENDA"
800:
under the
Splenda brand name. In the United States and Canada, this blend is increasingly found in restaurants in yellow packets.
4011:
3847:
3778:
3773:
2846:
2248:
1086:
895:
704:
2442:
Stoddard KI, Huggett DB (October 2014). "Early life stage (ELS) toxicity of sucralose to fathead minnows, Pimephales promelas".
1819:
3950:
3857:
3721:
3636:
3399:
1667:
1467:
1013:
3979:
3852:
3689:
3656:
2750:
1202:
899:
863:
1044:
In
February 2018, PepsiCo went back to using aspartame in Diet Pepsi because of an 8% drop in sales for the previous year.
3755:
3709:
3145:
2995:
2851:
2693:
891:
1668:"Canadian Diabetes Association 2008 Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada"
637:
3984:
1332:
1206:
843:
831:
317:
4179:
4038:
3736:
3694:
3048:
2369:"Measurements of Sucralose in the Swedish Screening Program 2007, Part I; Sucralose in surface waters and STP samples"
1037:
announced that it would be moving from aspartame to sucralose for most of its diet drinks in the U.S. due to sales of
338:
1937:
1004:(P-gp). These effects have not been reported in humans. An expert panel, including scientists from Duke University,
4159:
4033:
1097:
by the selective chlorination of sucrose in a multistep route that substitutes three specific hydroxyl groups with
529:
2270:
1586:
4063:
3783:
2917:
2831:
2743:
2705:
2070:
1090:
847:
708:
580:
239:
2368:
4174:
3925:
3286:
3278:
3121:
2922:
2152:
1468:"Effects of oral ingestion of sucralose on gut hormone response and appetite in healthy normal-weight subjects"
1009:
781:
772:
Sucralose is used as a replacement for (or in combination with) other artificial or natural sweeteners such as
2354:
971:
998:, increased the pH level in the intestines, contributed to increases in body weight, and increased levels of
926:
In reviewing a 1987 food additive petition by McNeil
Nutritionals, the FDA stated that "in the 2-year rodent
4169:
3905:
3817:
3258:
3133:
2129:
967:
887:
4118:
830:
Sucralose has been accepted as safe by several food safety regulatory bodies worldwide, including the U.S.
227:
4164:
3973:
3893:
3788:
3611:
3490:
2976:
915:
1855:
1820:"Sucralose – FDA Final Rule – Food Additives Permitted for Direct Addition to Food for Human Consumption"
862:
when heated. Especially when heating sucralose above 120 °C, chlorinated organic compounds such as
3995:
3945:
3940:
3684:
3432:
2616:
688:
680:
68:
50:
1299:
818:
4108:
3422:
3251:
3106:
2816:
2645:
2451:
2398:
2175:
From Sugar to
Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness
1986:
1902:
777:
723:
1358:
792:. It is also used in canned fruits wherein water and sucralose take the place of much higher-energy
4124:
4068:
3827:
3525:
1629:
1017:
943:
797:
355:
135:
28:
3726:
3679:
3621:
3505:
3177:
2475:
2341:
Labare MP, Alexander M (1993). "Biodegradation of sucralose in samples of natural environments".
2010:
1498:
1390:
1005:
2387:"Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures"
1516:
1898:
1891:
37:
4053:
3862:
3548:
3182:
3167:
3149:
3063:
2902:
2571:
2548:
2467:
2424:
2323:
2179:
2002:
1910:
1801:
1741:
1558:
1490:
1448:
1413:
1143:
1094:
990:
2222:
1952:
1886:
3704:
3616:
3596:
3444:
3414:
3030:
2955:
2876:
2808:
2657:
2629:
2575:
2554:
2459:
2414:
2406:
2350:
2313:
2305:
1994:
1791:
1783:
1731:
1601:
1550:
1482:
1440:
1221:
1193:
1102:
727:
657:
518:
432:
2292:
Azad MB, Abou-Setta AM, Chauhan BF, Rabbani R, Lys J, Copstein L, et al. (July 2017).
326:
209:
145:
3920:
3626:
3588:
3558:
3404:
3337:
3202:
3187:
3111:
3078:
2939:
2929:
2907:
2897:
2157:
2124:
1172:
1139:
1106:
986:
746:
2455:
2402:
1990:
1906:
1466:
Ford HE, Peters V, Martin NM, Sleeth ML, Ghatei MA, Frost GS, et al. (April 2011).
359:
231:
189:
4043:
3207:
3172:
3068:
2773:
2419:
2386:
2318:
2293:
1796:
1771:
1359:"Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose"
1176:
1135:
1000:
995:
963:
947:
875:
839:
669:
608:
2256:
4153:
4048:
3568:
3376:
3237:
3217:
3128:
3093:
2912:
2636:
2622:
2610:
2587:
2558:
2532:
1830:
1770:
Berry C, Brusick D, Cohen SM, Hardisty JF, Grotz VL, Williams GM (16 November 2016).
1180:
692:
507:
220:
2071:"FDA amends regulations that include sucralose as a non-nutritive sweetener in food"
2014:
1772:"Sucralose Non-Carcinogenicity: A Review of the Scientific and Regulatory Rationale"
1682:
1605:
1502:
761:(as most other powdered sucralose products) contains 95% (by volume) bulking agents
4098:
4058:
3573:
3394:
3386:
3356:
3227:
3212:
3058:
2934:
2538:
2479:
2078:
1156:
1082:
871:
766:
711:
1787:
306:
2173:
1543:
Molinary SV, Quinlan ME (2012). "Sucralose". In O'Donnell K, Kearsley MW (eds.).
4128:
4088:
3674:
3631:
3563:
3543:
3520:
3495:
3299:
3294:
3272:
3265:
3222:
3192:
3162:
3018:
2971:
2544:
1265:
1168:
809:
665:
1620:
Sucralose, A Synthetic
Organochlorine Sweetener: Overview Of Biological Issues.
1444:
3889:
3641:
3606:
3535:
3322:
3197:
3157:
3026:
2861:
2463:
2199:
1998:
1736:
1719:
1585:
Bannach G, Almeida RR, Lacerda LG, Schnitzler E, Ionashiro M (December 2009).
1554:
1517:"Splenda Granulated Sweetener – Zero Calorie Sweetener & Sugar Substitute"
1122:
1038:
939:
931:
793:
789:
661:
466:
200:
2101:
1074:
Comparison of the chemical structures of sucrose (top) and sucralose (bottom)
3935:
3646:
3578:
3553:
3515:
3480:
3472:
3439:
3427:
3371:
3348:
3316:
3311:
3101:
2871:
2866:
2826:
2687:
2669:
2651:
2581:
1544:
1241:
927:
773:
719:
715:
653:
2471:
2428:
2327:
2006:
1805:
1745:
1494:
1452:
1417:
1486:
3910:
3500:
3449:
3305:
3245:
3073:
3043:
2717:
2711:
2562:
2520:
1118:
1098:
951:
762:
750:
696:
673:
593:
586:
579:
552:
265:
257:
2309:
1282:
Anonymous. Scifinder – Substance Detail for 56038-13-2, 30 October 2010.
757:
levels, although the powdered form of sucralose-based sweetener product
3366:
3083:
3053:
2987:
2856:
2821:
2781:
2723:
2699:
2681:
2663:
1521:
1114:
1068:
1034:
975:
859:
758:
754:
734:
700:
684:
497:
293:
240:
4083:
2410:
1720:"Critical review of the current literature on the safety of sucralose"
890:(ADI), usually measured as mg per kg of body weight. According to the
3510:
3468:
3038:
2841:
2836:
2489:
1300:"Sucralose nutrition information for a one gram portion (pick list)"
1057:
607:
Except where otherwise noted, data are given for materials in their
2735:
281:
3464:
3116:
1110:
966:, working with researchers Leslie Hough and Shashikant Phadnis at
911:
785:
180:
168:
158:
487:
272:
2991:
2739:
2493:
2221:. Dulcette Technologies, Inc. 10 September 2008. Archived from
886:
Various assessments have reported different amounts of maximum
3361:
2604:
1893:
Eurekas and Euphorias: The Oxford Book of Scientific Anecdotes
1863:
1302:. FoodData Central, US Department of Agriculture. 1 April 2019
1648:(in German). Bundesinstitut für Risikobewertung. 9 April 2019
1167:
There is no evidence of an effect of sucralose on long-term
343:
2568:
934:
activity for either sucralose or its hydrolysis products".
1643:"BfR-Stellungnahme Nr. 012/2019 des BfR vom 9. April 2019"
1587:"Thermal stability and thermal decomposition of sucralose"
2355:
10.1897/1552-8618(1993)12[797:BOSACC]2.0.CO;2
2120:"Diet Pepsi Revamp Leaves 'Aspartame Free' Gamble Behind"
564:
1383:"A Report on Sucralose from the Food Sanitation Council"
2153:"Reversing Course, Diet Pepsi Goes All-In on Aspartame"
2030:"Sucralose safety 'scientifically sound': Expert panel"
836:
Joint FAO/WHO Expert Committee Report on Food Additives
625:
2444:
Bulletin of Environmental Contamination and Toxicology
1979:
Journal of Toxicology and Environmental Health. Part A
1366:
Federal Register: 21 CFR Part 172, Docket No. 87F-0086
718:
than sucrose (table sugar), 3 times as sweet as both
258:
1546:
Sweeteners and Sugar Alternatives in Food Technology
962:
Sucralose was discovered in 1976 by scientists from
910:
Most ingested sucralose is directly excreted in the
4026:
3964:
3888:
3843:
2024 United Kingdom Shigatoxigenic E. coli outbreak
3665:
3587:
3534:
3463:
3413:
3385:
3347:
3236:
3144:
3092:
3025:
2964:
2948:
2890:
2806:
2790:
2771:
1887:"5. Light on sweetness: the discovery of aspartame"
1718:Magnuson BA, Roberts A, Nestmann ER (August 2017).
1681:(Supplement 1): S41. September 2008. Archived from
1890:
1101:atoms. This chlorination is achieved by selective
93:)-2-{oxy}-5-chloro-6-(hydroxymethyl)oxane-3,4-diol
2273:. U.S. Food and Drug Administration. 1 April 2011
2249:"Chow Line: Sucralose sweet for calorie-counters"
305:
114:4,1′,6′-Trichloro-4,1′,6′-trideoxygalactosucrose
1335:. US Food and Drug Administration. 14 July 2023
660:. As the majority of ingested sucralose is not
568:
144:
1625:Journal of Toxicology and Environmental Health
3003:
2751:
2505:
2385:Dong S, Liu G, Hu J, Zheng M (October 2013).
1938:"Tate & Lyle loses sucralose patent case"
1618:Susan S. Schiffman & Kristina I. Rother:
8:
4018:Spanish Agency for Food Safety and Nutrition
3833:2017–2018 South African listeriosis outbreak
3732:1985 Austrian diethylene glycol wine scandal
2271:"CFR – Code of Federal Regulations Title 21"
1856:"Frequently Asked Questions About Sucralose"
1433:Journal of the American Dietetic Association
3956:United Kingdom food information regulations
1713:
1711:
1709:
1707:
1705:
1703:
1387:The Japan Food Chemical Research Foundation
3010:
2996:
2988:
2758:
2744:
2736:
2512:
2498:
2490:
1352:
1350:
1179:showing a minor effect on weight gain and
358:
230:
208:
20:
3794:2008 United States salmonellosis outbreak
2418:
2317:
1795:
1735:
695:—in the C1 and C6 positions of the
325:
3838:2018 Australian strawberry contamination
3700:Morinaga Milk arsenic poisoning incident
2216:"Sucralose – Material Safety Data Sheet"
1765:
1763:
1761:
1759:
1757:
1755:
1333:"Aspartame and Other Sweeteners in Food"
1327:
1325:
1323:
1321:
1319:
1317:
914:, while about 11–27% is absorbed by the
896:intake at which adverse effects are seen
3808:2011 United States listeriosis outbreak
2210:
2208:
1257:
1233:
1198:Swedish Environmental Protection Agency
414:
379:
354:
3823:2015 Mozambique funeral beer poisoning
3400:Ethylenediaminetetraacetic acid (EDTA)
2343:Environmental Toxicology and Chemistry
2178:. Berlin: Springer. pp. 199–210.
1475:European Journal of Clinical Nutrition
1023:Regulatory Toxicology and Pharmacology
753:and nondiabetics, and does not affect
512:125 °C (257 °F; 398 K)
221:
2102:"Pepsi to ditch artificial sweetener"
1294:
1292:
1290:
1288:
386:Key: BAQAVOSOZGMPRM-QBMZZYIRSA-N
188:
7:
4114:
4002:Institute for Food Safety and Health
3742:Australian meat substitution scandal
3710:Moroccan oil poisoning disaster 1959
3486:Arsenic contamination of groundwater
1897:. Oxford University Press. pp.
1370:Lead Deputy Commissioner for the FDA
852:Food Standards Australia New Zealand
668:(14 kJ per gram). In the
58:-fructofuranosyl 4-chloro-4-deoxy-α-
4134:
3990:Food Information and Control Agency
974:). While researching novel uses of
930: ... there was no evidence of
788:, breakfast bars, coffee pods, and
699:portion and the C4 position of the
396:Key: BAQAVOSOZGMPRM-QBMZZYIRBF
296:
280:
2128:. 16 February 2018. Archived from
14:
4007:International Food Safety Network
3931:International Food Safety Network
3652:Variant Creutzfeldt–Jakob disease
3602:Acid-hydrolyzed vegetable protein
3329:Shigatoxigenic and verotoxigenic
2798:Acid-hydrolyzed vegetable protein
2598:Additional chemicals (E1100–1599)
1827:U.S. Food and Drug Administration
1203:polychlorinated dibenzo-p-dioxins
950:, and no concern for people with
784:. It is used in products such as
664:by the body, it adds very little
417:Cl2(O(O1(O((O)1O)CCl)CCl)(O)2O)CO
4133:
4123:
4113:
4104:
4103:
4092:
4082:
4012:Ministry of Food and Drug Safety
3848:Kobayashi red yeast rice scandal
3779:2008 Canada listeriosis outbreak
3774:ICA meat repackaging controversy
2847:Hydrogenated starch hydrolysates
1630:doi:10.1080/10937404.2013.842523
1087:1,6-dichloro-1,6-dideoxyfructose
1067:
1056:
769:that do affect insulin levels.
705:1,6-dichloro-1,6-dideoxyfructose
615:
450:
444:
36:
27:
3951:Quality Assurance International
3858:Food safety incidents in Taiwan
3828:2017 Brazil Operation Weak Meat
3722:1971 Iraq poison grain disaster
3637:Polycyclic aromatic hydrocarbon
2151:Schultz EJ (16 February 2018).
2028:Daniells S (2 September 2009).
1953:"New Salvo in Splenda Skirmish"
1951:Browning L (2 September 2008).
1606:10.1590/S0100-46702009000400002
1014:Harvard School of Public Health
882:Maximum acceptable daily intake
714:. Sucralose is about 600 times
611:(at 25 °C , 100 kPa).
105:1′,4,6′-Trichlorogalactosucrose
3980:European Food Safety Authority
3853:Food safety incidents in China
3690:1858 Bradford sweets poisoning
3657:Water fluoridation controversy
2791:Artificial protein substitutes
1885:Gratzer W (28 November 2002).
1628:, 16 (2013), p. 399–451,
900:European Food Safety Authority
846:, Health Protection Branch of
456:
438:
1:
2852:Neohesperidin dihydrochalcone
2694:Neohesperidin dihydrochalcone
1788:10.1080/01635581.2016.1224366
1207:persistent organic pollutants
1150:Effect on food energy content
892:Canadian Diabetes Association
749:, is safe for consumption by
672:, it is also known under the
3985:Food and Drug Administration
3667:Food contamination incidents
2247:Filipic M (3 October 2004).
1724:Food and Chemical Toxicology
1675:Canadian Journal of Diabetes
1357:Friedman MA (3 April 1998).
1159:and 0.1 gram of water.
844:Scientific Committee on Food
832:Food and Drug Administration
4039:Food and drink prohibitions
3813:Bihar school meal poisoning
3737:United Kingdom BSE outbreak
3695:1900 English beer poisoning
3049:Antibiotic use in livestock
2100:Roberts M (27 April 2015).
1549:. Wiley. pp. 167–183.
989:animal study funded by the
54:1,6-Dichloro-1,6-dideoxy-β-
4198:
4034:Curing (food preservation)
3107:Monosodium glutamate (MSG)
2253:Ohio State Human Nutrition
2050:. McNeil Nutritionals, LLC
1445:10.1016/j.jada.2003.09.021
726:, and 2 times as sweet as
524:283 g/L (20 °C)
482:Off-white to white powder
4077:
4064:Genetically modified food
3916:Food labeling regulations
3784:2008 Chinese milk scandal
2832:Aspartame-acesulfame salt
2706:Aspartame-acesulfame salt
2528:
2464:10.1007/s00128-014-1348-9
2069:Turner J (3 April 2006).
1999:10.1080/15287390802328630
1737:10.1016/j.fct.2017.05.047
1555:10.1002/9781118373941.ch8
1091:4-chloro-4-deoxygalactose
848:Health and Welfare Canada
709:4-chloro-4-deoxygalactose
605:
546:
425:
405:
370:
128:
99:
67:
49:
44:
35:
26:
3926:Food safety in Australia
3122:High-fructose corn syrup
2891:Natural food substitutes
2594:Miscellaneous (E900–999)
1940:. ap-foodtechnology.com.
1209:in the resulting smoke.
1048:Chemistry and production
1010:New York Medical College
864:polychlorinated dibenzo-
782:high-fructose corn syrup
703:portion—to give a
3906:Acceptable daily intake
3818:2013 horse meat scandal
3259:Clostridium perfringens
968:Queen Elizabeth College
922:Possible health effects
888:acceptable daily intake
16:Non-nutritive sweetener
3974:Centre for Food Safety
3789:2008 Irish pork crisis
3491:Benzene in soft drinks
2977:List of food additives
2172:Fraser-Reid B (2012).
916:gastrointestinal tract
575:
3996:Food Standards Agency
3946:Organic certification
3941:Nutrition facts label
3685:Esing Bakery incident
3473:environment pollution
2200:U.S. patent 5,498,709
1487:10.1038/ejcn.2010.291
1187:Environmental effects
1142:and minor amounts of
972:King's College London
574:
266:(glazing agents, ...)
69:Systematic IUPAC name
3765:2006 North American
3423:Acesulfame potassium
3252:Campylobacter jejuni
3146:Intestinal parasites
3019:Consumer food safety
2817:Acesulfame potassium
2259:on 29 December 2010.
2228:on 10 September 2008
1866:on 20 September 2018
1776:Nutrition and Cancer
778:acesulfame potassium
724:acesulfame potassium
679:. It is produced by
557:(fire diamond)
4069:Conspiracy theories
3622:Heterocyclic amines
3526:Shellfish poisoning
2456:2014BuECT..93..383S
2403:2013NatSR...3E2946D
2310:10.1503/cmaj.161390
1991:2008JTEHA..71.1415A
1907:2002eueu.book.....G
1412:(60): 15559–15564.
1393:on 15 October 2012.
1018:Columbia University
944:reproductive system
798:McNeil Nutritionals
519:Solubility in water
474: g·mol
23:
4180:E-number additives
3727:Toxic oil syndrome
3680:Swill milk scandal
3506:Diethylstilbestrol
3178:Diphyllobothriasis
2903:Coffee substitutes
2549:acidity regulators
2391:Scientific Reports
1957:The New York Times
1836:on 18 October 2012
1006:Rutgers University
638:Infobox references
576:
62:-galactopyranoside
21:
4160:Sugar substitutes
4147:
4146:
4054:Food preservation
3863:Foodborne illness
3415:Sugar substitutes
3168:Cryptosporidiosis
3150:parasitic disease
3064:HGH controversies
3031:food contaminants
2985:
2984:
2809:sugar substitutes
2733:
2732:
2582:Flavour enhancers
2576:anticaking agents
2411:10.1038/srep02946
2304:(28): E929–E939.
1985:(21): 1415–1429.
1916:978-0-19-280403-7
1730:(Pt A): 324–355.
1564:978-0-470-65968-7
1439:(12): 1607–1612.
1144:hydrogen chloride
991:Sugar Association
826:Safety evaluation
652:is an artificial
646:Chemical compound
644:
643:
339:CompTox Dashboard
170:Interactive image
61:
57:
4187:
4137:
4136:
4127:
4117:
4116:
4107:
4106:
4099:Drink portal
4097:
4096:
4095:
4087:
4086:
3998:(United Kingdom)
3747:Jack in the Box
3718:
3705:Minamata disease
3617:Food irradiation
3597:4-Hydroxynonenal
3445:Sodium cyclamate
3288:Escherichia coli
3280:Escherichia coli
3012:
3005:
2998:
2989:
2940:Salt substitutes
2930:Milk substitutes
2898:Cheese analogues
2877:Sodium cyclamate
2766:Artificial foods
2760:
2753:
2746:
2737:
2617:Improving agents
2611:Synthetic glazes
2514:
2507:
2500:
2491:
2484:
2483:
2439:
2433:
2432:
2422:
2382:
2376:
2375:
2373:
2365:
2359:
2358:
2338:
2332:
2331:
2321:
2289:
2283:
2282:
2280:
2278:
2267:
2261:
2260:
2255:. Archived from
2244:
2238:
2237:
2235:
2233:
2227:
2220:
2212:
2203:
2202:
2196:
2190:
2189:
2169:
2163:
2162:
2148:
2142:
2141:
2139:
2137:
2116:
2110:
2109:
2097:
2091:
2090:
2088:
2086:
2075:
2066:
2060:
2059:
2057:
2055:
2040:
2034:
2033:
2025:
2019:
2018:
1974:
1968:
1967:
1965:
1963:
1948:
1942:
1941:
1934:
1928:
1927:
1925:
1923:
1896:
1882:
1876:
1875:
1873:
1871:
1862:. Archived from
1852:
1846:
1845:
1843:
1841:
1835:
1829:. Archived from
1824:
1816:
1810:
1809:
1799:
1782:(8): 1247–1261.
1767:
1750:
1749:
1739:
1715:
1698:
1697:
1695:
1693:
1687:
1672:
1664:
1658:
1657:
1655:
1653:
1647:
1639:
1633:
1616:
1610:
1609:
1594:Eclética Química
1591:
1582:
1576:
1575:
1573:
1571:
1540:
1534:
1533:
1531:
1529:
1513:
1507:
1506:
1472:
1463:
1457:
1456:
1428:
1422:
1421:
1406:Federal Register
1401:
1395:
1394:
1389:. Archived from
1379:
1373:
1372:
1363:
1354:
1345:
1344:
1342:
1340:
1329:
1312:
1311:
1309:
1307:
1296:
1283:
1280:
1274:
1269:, 11th Edition,
1262:
1245:
1238:
1222:Sugar substitute
1194:sewage treatment
1107:primary alcohols
1071:
1060:
1003:
728:sodium saccharin
658:sugar substitute
628:
622:
619:
618:
596:
589:
582:
567:
473:
458:
452:
446:
440:
433:Chemical formula
363:
362:
347:
345:
329:
309:
298:
284:
260:
242:
234:
223:
212:
192:
172:
148:
108:Trichlorosucrose
59:
55:
40:
31:
24:
4197:
4196:
4190:
4189:
4188:
4186:
4185:
4184:
4175:Organochlorides
4150:
4149:
4148:
4143:
4093:
4091:
4089:Food portal
4081:
4073:
4022:
3960:
3921:Food libel laws
3884:
3712:
3661:
3627:Modified starch
3589:Food processing
3583:
3530:
3459:
3409:
3405:Sodium benzoate
3381:
3343:
3338:Vibrio cholerae
3232:
3203:Gnathostomiasis
3188:Fasciolopsiasis
3140:
3088:
3079:Mercury in fish
3021:
3016:
2986:
2981:
2960:
2944:
2908:Egg substitutes
2886:
2802:
2786:
2774:fat substitutes
2767:
2764:
2734:
2729:
2642:
2623:Packaging gases
2601:
2524:
2518:
2488:
2487:
2441:
2440:
2436:
2384:
2383:
2379:
2371:
2367:
2366:
2362:
2340:
2339:
2335:
2291:
2290:
2286:
2276:
2274:
2269:
2268:
2264:
2246:
2245:
2241:
2231:
2229:
2225:
2218:
2214:
2213:
2206:
2198:
2197:
2193:
2186:
2171:
2170:
2166:
2158:Advertising Age
2150:
2149:
2145:
2135:
2133:
2125:Beverage Digest
2118:
2117:
2113:
2099:
2098:
2094:
2084:
2082:
2073:
2068:
2067:
2063:
2053:
2051:
2042:
2041:
2037:
2027:
2026:
2022:
1976:
1975:
1971:
1961:
1959:
1950:
1949:
1945:
1936:
1935:
1931:
1921:
1919:
1917:
1884:
1883:
1879:
1869:
1867:
1854:
1853:
1849:
1839:
1837:
1833:
1822:
1818:
1817:
1813:
1769:
1768:
1753:
1717:
1716:
1701:
1691:
1689:
1685:
1670:
1666:
1665:
1661:
1651:
1649:
1645:
1641:
1640:
1636:
1617:
1613:
1589:
1584:
1583:
1579:
1569:
1567:
1565:
1542:
1541:
1537:
1527:
1525:
1515:
1514:
1510:
1470:
1465:
1464:
1460:
1430:
1429:
1425:
1403:
1402:
1398:
1381:
1380:
1376:
1361:
1356:
1355:
1348:
1338:
1336:
1331:
1330:
1315:
1305:
1303:
1298:
1297:
1286:
1281:
1277:
1263:
1259:
1254:
1249:
1248:
1239:
1235:
1230:
1218:
1189:
1173:body mass index
1165:
1152:
1140:carbon monoxide
1131:
1081:Sucralose is a
1079:
1078:
1077:
1076:
1075:
1072:
1063:
1062:
1061:
1050:
1033:In April 2015,
999:
987:Duke University
964:Tate & Lyle
960:
924:
908:
884:
868:-dioxins (PCDD)
828:
806:
747:dental cavities
743:
647:
640:
635:
634:
633: ?)
624:
620:
616:
612:
601:
600:
599:
598:
591:
584:
577:
573:
565:
538:
521:
502:1.69 g/cm
471:
461:
455:
449:
443:
435:
421:
418:
413:
412:
401:
398:
397:
394:
388:
387:
384:
378:
377:
366:
348:
341:
332:
312:
299:
287:
252:
215:
195:
175:
162:
151:
138:
124:
123:
95:
94:
63:
17:
12:
11:
5:
4195:
4194:
4191:
4183:
4182:
4177:
4172:
4170:Food additives
4167:
4162:
4152:
4151:
4145:
4144:
4142:
4141:
4131:
4121:
4111:
4101:
4078:
4075:
4074:
4072:
4071:
4066:
4061:
4056:
4051:
4046:
4044:Food marketing
4041:
4036:
4030:
4028:
4027:Related topics
4024:
4023:
4021:
4020:
4015:
4009:
4004:
3999:
3993:
3987:
3982:
3977:
3970:
3968:
3962:
3961:
3959:
3958:
3953:
3948:
3943:
3938:
3933:
3928:
3923:
3918:
3913:
3908:
3902:
3900:
3886:
3885:
3883:
3882:
3881:
3880:
3875:
3870:
3860:
3855:
3850:
3845:
3840:
3835:
3830:
3825:
3820:
3815:
3810:
3805:
3796:
3791:
3786:
3781:
3776:
3771:
3762:
3753:
3744:
3739:
3734:
3729:
3724:
3719:
3707:
3702:
3697:
3692:
3687:
3682:
3677:
3671:
3669:
3663:
3662:
3660:
3659:
3654:
3649:
3644:
3639:
3634:
3629:
3624:
3619:
3614:
3612:Food additives
3609:
3604:
3599:
3593:
3591:
3585:
3584:
3582:
3581:
3576:
3571:
3566:
3561:
3556:
3551:
3546:
3540:
3538:
3532:
3531:
3529:
3528:
3523:
3518:
3513:
3508:
3503:
3498:
3493:
3488:
3483:
3477:
3475:
3461:
3460:
3458:
3457:
3452:
3447:
3442:
3437:
3436:
3435:
3425:
3419:
3417:
3411:
3410:
3408:
3407:
3402:
3397:
3391:
3389:
3383:
3382:
3380:
3379:
3374:
3369:
3364:
3359:
3353:
3351:
3345:
3344:
3342:
3341:
3334:
3326:
3319:
3314:
3309:
3302:
3297:
3292:
3284:
3276:
3269:
3262:
3255:
3248:
3242:
3240:
3238:Microorganisms
3234:
3233:
3231:
3230:
3225:
3220:
3215:
3210:
3208:Paragonimiasis
3205:
3200:
3195:
3190:
3185:
3180:
3175:
3173:Cyclosporiasis
3170:
3165:
3160:
3154:
3152:
3142:
3141:
3139:
3138:
3137:
3136:
3126:
3125:
3124:
3114:
3109:
3104:
3098:
3096:
3094:Food additives
3090:
3089:
3087:
3086:
3081:
3076:
3071:
3069:Lead poisoning
3066:
3061:
3056:
3051:
3046:
3041:
3035:
3033:
3023:
3022:
3017:
3015:
3014:
3007:
3000:
2992:
2983:
2982:
2980:
2979:
2974:
2968:
2966:
2965:Related topics
2962:
2961:
2959:
2958:
2952:
2950:
2946:
2945:
2943:
2942:
2937:
2932:
2927:
2926:
2925:
2920:
2913:Meat analogues
2910:
2905:
2900:
2894:
2892:
2888:
2887:
2885:
2884:
2879:
2874:
2869:
2864:
2859:
2854:
2849:
2844:
2839:
2834:
2829:
2824:
2819:
2813:
2811:
2804:
2803:
2801:
2800:
2794:
2792:
2788:
2787:
2785:
2784:
2778:
2776:
2769:
2768:
2765:
2763:
2762:
2755:
2748:
2740:
2731:
2730:
2728:
2727:
2721:
2715:
2709:
2703:
2697:
2691:
2685:
2679:
2673:
2667:
2661:
2655:
2649:
2641:
2640:
2637:Foaming agents
2634:
2626:
2620:
2614:
2608:
2600:
2599:
2596:
2591:
2585:
2579:
2566:
2552:
2542:
2536:
2529:
2526:
2525:
2519:
2517:
2516:
2509:
2502:
2494:
2486:
2485:
2450:(4): 383–387.
2434:
2377:
2360:
2349:(5): 797–804.
2333:
2284:
2262:
2239:
2204:
2191:
2184:
2164:
2143:
2132:on 4 July 2018
2111:
2092:
2061:
2035:
2020:
1969:
1943:
1929:
1915:
1877:
1847:
1811:
1751:
1699:
1688:on 16 May 2012
1659:
1634:
1611:
1577:
1563:
1535:
1508:
1481:(4): 508–513.
1458:
1423:
1396:
1374:
1346:
1313:
1284:
1275:
1256:
1255:
1253:
1250:
1247:
1246:
1232:
1231:
1229:
1226:
1225:
1224:
1217:
1214:
1188:
1185:
1177:cohort studies
1164:
1161:
1151:
1148:
1136:carbon dioxide
1130:
1127:
1125:of the ester.
1105:of one of the
1073:
1066:
1065:
1064:
1055:
1054:
1053:
1052:
1051:
1049:
1046:
1001:P-glycoprotein
996:gut microbiota
959:
956:
948:nervous system
923:
920:
907:
904:
883:
880:
876:chloropropanol
840:European Union
827:
824:
805:
802:
742:
739:
693:hydroxy groups
687:, selectively
670:European Union
645:
642:
641:
636:
614:
613:
609:standard state
606:
603:
602:
592:
585:
578:
563:
562:
561:
560:
558:
549:
548:
544:
543:
540:
536:
526:
525:
522:
517:
514:
513:
510:
504:
503:
500:
494:
493:
490:
484:
483:
480:
476:
475:
469:
463:
462:
459:
453:
447:
441:
436:
431:
428:
427:
423:
422:
420:
419:
416:
408:
407:
406:
403:
402:
400:
399:
395:
392:
391:
389:
385:
382:
381:
373:
372:
371:
368:
367:
365:
364:
351:
349:
337:
334:
333:
331:
330:
322:
320:
314:
313:
311:
310:
302:
300:
292:
289:
288:
286:
285:
277:
275:
269:
268:
262:
254:
253:
251:
250:
246:
244:
236:
235:
225:
217:
216:
214:
213:
205:
203:
197:
196:
194:
193:
185:
183:
177:
176:
174:
173:
165:
163:
156:
153:
152:
150:
149:
141:
139:
134:
131:
130:
126:
125:
122:
121:
118:
115:
112:
109:
106:
102:
101:
97:
96:
72:
71:
65:
64:
53:
47:
46:
42:
41:
33:
32:
15:
13:
10:
9:
6:
4:
3:
2:
4193:
4192:
4181:
4178:
4176:
4173:
4171:
4168:
4166:
4165:Disaccharides
4163:
4161:
4158:
4157:
4155:
4140:
4132:
4130:
4126:
4122:
4120:
4112:
4110:
4102:
4100:
4090:
4085:
4080:
4079:
4076:
4070:
4067:
4065:
4062:
4060:
4057:
4055:
4052:
4050:
4049:Food politics
4047:
4045:
4042:
4040:
4037:
4035:
4032:
4031:
4029:
4025:
4019:
4016:
4014:(South Korea)
4013:
4010:
4008:
4005:
4003:
4000:
3997:
3994:
3991:
3988:
3986:
3983:
3981:
3978:
3975:
3972:
3971:
3969:
3967:
3963:
3957:
3954:
3952:
3949:
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3387:Preservatives
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3377:Methamidophos
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3218:Toxoplasmosis
3216:
3214:
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3129:Vegetable oil
3127:
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2539:Preservatives
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2016:
2012:
2008:
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1996:
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1984:
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1973:
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1958:
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1181:heart disease
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1160:
1158:
1157:carbohydrates
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1024:
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970:(now part of
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903:
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893:
889:
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879:
877:
873:
872:dibenzofurans
869:
867:
861:
855:
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833:
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721:
717:
713:
710:
706:
702:
698:
694:
691:three of the
690:
686:
682:
678:
675:
674:E number
671:
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663:
659:
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651:
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627:
610:
604:
597:
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583:
559:
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555:
551:
550:
545:
541:
535:
531:
528:
527:
523:
520:
516:
515:
511:
509:
508:Melting point
506:
505:
501:
499:
496:
495:
491:
489:
486:
485:
481:
478:
477:
470:
468:
465:
464:
437:
434:
430:
429:
424:
415:
411:
404:
390:
380:
376:
369:
361:
357:
356:DTXSID1040245
353:
352:
350:
340:
336:
335:
328:
324:
323:
321:
319:
316:
315:
308:
304:
303:
301:
295:
291:
290:
283:
279:
278:
276:
274:
271:
270:
267:
263:
261:
256:
255:
248:
247:
245:
243:
238:
237:
233:
229:
226:
224:
222:ECHA InfoCard
219:
218:
211:
207:
206:
204:
202:
199:
198:
191:
187:
186:
184:
182:
179:
178:
171:
167:
166:
164:
160:
155:
154:
147:
143:
142:
140:
137:
133:
132:
127:
119:
116:
113:
110:
107:
104:
103:
98:
92:
88:
84:
80:
76:
70:
66:
52:
48:
43:
39:
34:
30:
25:
19:
4059:Food quality
3966:Institutions
3800:
3766:
3757:
3748:
3632:Nitrosamines
3454:
3395:Benzoic acid
3357:Chlorpyrifos
3336:
3330:
3321:
3304:
3287:
3279:
3271:
3264:
3257:
3250:
3228:Trichuriasis
3213:Toxocariasis
3183:Enterobiasis
3059:Formaldehyde
2935:Phyllodulcin
2881:
2675:
2646:Acesulfame K
2628:
2593:
2545:Antioxidants
2447:
2443:
2437:
2394:
2390:
2380:
2363:
2346:
2342:
2336:
2301:
2297:
2287:
2275:. Retrieved
2265:
2257:the original
2252:
2242:
2230:. Retrieved
2223:the original
2194:
2174:
2167:
2156:
2146:
2134:. Retrieved
2130:the original
2123:
2114:
2105:
2095:
2083:. Retrieved
2079:FDA Consumer
2077:
2064:
2052:. Retrieved
2047:
2038:
2023:
1982:
1978:
1972:
1960:. Retrieved
1956:
1946:
1932:
1920:. Retrieved
1892:
1880:
1870:20 September
1868:. Retrieved
1864:the original
1859:
1850:
1838:. Retrieved
1831:the original
1826:
1814:
1779:
1775:
1727:
1723:
1690:. Retrieved
1683:the original
1678:
1674:
1662:
1650:. Retrieved
1637:
1623:
1619:
1614:
1600:(4): 21–26.
1597:
1593:
1580:
1568:. Retrieved
1545:
1538:
1526:. Retrieved
1520:
1511:
1478:
1474:
1461:
1436:
1432:
1426:
1409:
1405:
1399:
1391:the original
1386:
1377:
1369:
1365:
1337:. Retrieved
1304:. Retrieved
1278:
1270:
1264:
1260:
1236:
1211:
1190:
1166:
1153:
1132:
1085:composed of
1083:disaccharide
1080:
1043:
1032:
1028:
1021:
1020:reported in
984:
981:
961:
936:
932:carcinogenic
925:
909:
885:
878:might form.
865:
856:
829:
819:crème brûlée
817:
814:
807:
771:
767:maltodextrin
744:
737:brand name.
732:
712:disaccharide
681:chlorination
676:
649:
648:
553:
533:
129:Identifiers
100:Other names
90:
86:
82:
78:
74:
18:
4139:WikiProject
3976:(Hong Kong)
3713: [
3675:Devon colic
3549:Breast milk
3521:Nonylphenol
3496:Bisphenol A
3433:controversy
3300:Hepatitis E
3295:Hepatitis A
3273:Enterovirus
3266:Cronobacter
3223:Trichinosis
3193:Fasciolosis
3163:Anisakiasis
3134:controversy
3027:Adulterants
2972:Food safety
2807:Artificial
2772:Artificial
2588:Antibiotics
2563:emulsifiers
2559:stabilisers
2085:7 September
1266:Merck Index
1169:weight loss
1095:synthesized
834:(FDA), the
810:hygroscopic
790:soft drinks
666:food energy
662:metabolized
542:12.52±0.70
479:Appearance
426:Properties
228:100.054.484
190:CHEBI:32159
4154:Categories
3890:Regulation
3873:death toll
3642:Shortening
3607:Acrylamide
3536:Food fraud
3516:Mycotoxins
3349:Pesticides
3323:Salmonella
3198:Giardiasis
3158:Amoebiasis
3102:Flavorings
2862:NutraSweet
2639:(E990–999)
2632:(E950–969)
2630:Sweeteners
2625:(E930–949)
2619:(E920–929)
2613:(E910–919)
2607:(E900–909)
2590:(E700–799)
2584:(E600–699)
2578:(E500–599)
2572:regulators
2565:(E400–499)
2555:Thickeners
2551:(E300–399)
2541:(E200–299)
2535:(E100–199)
2232:25 October
1528:16 January
1339:16 January
1252:References
1244:sweetener.
1205:and other
1123:hydrolysis
1103:protection
1039:Diet Pepsi
940:metabolism
906:Metabolism
874:(PCDF) or
794:corn syrup
467:Molar mass
327:96K6UQ3ZD4
201:ChemSpider
157:3D model (
146:56038-13-2
136:CAS Number
51:IUPAC name
22:Sucralose
3936:ISO 22000
3898:watchdogs
3894:standards
3868:outbreaks
3769:outbreaks
3647:Trans fat
3559:Olive oil
3481:Aflatoxin
3455:Sucralose
3440:Saccharin
3428:Aspartame
3372:Malathion
3317:Rotavirus
3312:Norovirus
2882:Sucralose
2872:Saccharin
2867:Nutrinova
2827:Aspartame
2688:Thaumatin
2676:Sucralose
2670:Saccharin
2658:Cyclamate
2652:Aspartame
2521:E numbers
2054:29 August
1860:Sucralose
1242:cyclamate
1228:Footnotes
928:bioassays
774:aspartame
751:diabetics
720:aspartame
689:replacing
654:sweetener
650:Sucralose
492:Odorless
249:259-952-2
241:EC Number
4129:Cookbook
4109:Category
3911:E number
3803:outbreak
3760:outbreak
3751:outbreak
3501:Dieldrin
3450:Sorbitol
3306:Listeria
3246:Botulism
3074:Melamine
3044:Aldicarb
2718:Lactitol
2712:Maltitol
2472:25120258
2429:24126490
2397:: 2946.
2328:28716847
2277:11 March
2106:BBC News
2015:11909980
2007:18800291
1922:1 August
1806:27652616
1746:28558975
1652:10 April
1503:13051016
1495:21245879
1453:14647086
1418:16572525
1216:See also
1163:Research
1119:benzoate
1099:chlorine
1093:. It is
952:diabetes
860:dioxines
763:dextrose
697:fructose
554:NFPA 704
547:Hazards
259:E number
4119:Commons
3992:(Spain)
3801:E. coli
3767:E. coli
3758:E. coli
3749:E. coli
3569:Seafood
3469:poisons
3367:Lindane
3331:E. coli
3290:O157:H7
3282:O104:H4
3084:Sudan I
3054:Cyanide
2857:Neotame
2822:Alitame
2782:Olestra
2724:Xylitol
2700:Neotame
2682:Alitame
2664:Isomalt
2533:Colours
2523:950–969
2480:5380255
2452:Bibcode
2420:3796739
2399:Bibcode
2319:5515645
2048:Splenda
1987:Bibcode
1903:Bibcode
1840:17 July
1797:5152540
1692:10 July
1570:21 June
1522:Splenda
1183:risks.
1175:, with
1129:Storage
1115:acetate
1035:PepsiCo
976:sucrose
958:History
946:or the
804:Cooking
759:Splenda
755:insulin
735:Splenda
716:sweeter
701:glucose
685:sucrose
631:what is
629: (
530:Acidity
498:Density
294:PubChem
120:Splenda
3574:Shrimp
3511:Dioxin
3465:Toxins
3039:3-MCPD
2949:Brands
2842:Glucin
2837:Dulcin
2726:(E967)
2720:(E966)
2714:(E965)
2708:(E962)
2702:(E961)
2696:(E959)
2690:(E957)
2684:(E956)
2678:(E955)
2672:(E954)
2666:(E953)
2660:(E952)
2654:(E951)
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