Sucralose (E955)

What is sucralose and what does it do?

Sucralose is made from table sugar (sucrose) by a chemical process: chlorine atoms are attached in place of three hydroxyl groups in the molecule. This change makes the molecule much sweeter and prevents the body from using it as a source of energy. Most of the sucralose consumed is excreted in the faeces without being absorbed.

Its taste is close to sugar and it leaves less of a bitter aftertaste than some other sweeteners. Because it is more heat-stable than aspartame, it can also be used in baked goods. In powdered sweeteners it is usually mixed with maltodextrin or dextrose to add bulk; these fillers contain some calories.

Which products contain it?

• Diet and “sugar-free” drinks, flavoured waters
• Protein powders, sports drinks and diet bars
• Sugar-free chewing gum, sweets, jams and desserts
• Tabletop sweeteners and some baked goods
• Syrups and chewable medicines

Is it safe? The scientific assessment

In the re-evaluation it completed in 2026, EFSA saw no need to change the acceptable daily intake (ADI) for sucralose (15 mg per kilogram of body weight per day) and found no safety concern for current uses. The WHO/FAO expert committee JECFA uses the same limit; this limit is not expected to be exceeded with normal consumption. In Türkiye, E955 may be used in certain foods under legislation aligned with the EU. Sucralose has not been classified by the IARC.

Nevertheless, some issues are being investigated:

• High-temperature cooking: Laboratory studies have shown that sucralose can form chlorinated compounds when heated to very high temperatures. Germany's risk assessment agency, the BfR, has recommended that foods containing sucralose not be cooked at high temperatures until the data are clearer. In its 2026 assessment, EFSA also stated that prolonged exposure to high heat creates uncertainty and was unable to reach a conclusion on the safety of extended use in baked goods.
• Gut microbiota: Some animal and small-scale human studies have suggested that sweeteners may affect gut bacteria; the results are not consistent.
• Sucralose-6-acetate: A study has been published reporting that this by-product, formed during manufacturing, can damage DNA in the laboratory; the significance of the findings for human health is still being assessed.

The WHO's 2023 guideline also advises against using non-sugar sweeteners, including sucralose, for long-term weight control.

Who should be careful?

• People with diabetes: Sucralose does not directly raise blood sugar; however, attention should be paid to the fillers in powdered sweeteners and the other ingredients in the product.
• People with a sensitive gut: Some people report bloating after sweetened products; this is often caused by the sugar alcohols in the products.
• People who cook at home: Avoiding high-temperature baking and frying with sucralose is a prudent approach.

What to do when you see it on a label

There is no need to worry about occasionally eating or drinking a product containing sucralose. It can be useful as a stepping stone when moving away from sugary drinks; in the long run, however, reducing your sweet tooth and choosing water gives the best results. For a comparison with other sweeteners, see the pages on aspartame and acesulfame K.