Sucralose is an artificial sweetner and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. It is produced by chlorination of sucrose. Sucralose is about 320 to 1,000 times sweeter than sucrose three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term wight loss with some data supporting weight gain and heart disease risks.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 long 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.