Sucralose is a high-intensity sweetener, INS 955 (E955). It is made from ordinary sucrose by replacing three of its hydroxyl groups with chlorine atoms. The change makes it around 600 times sweeter than sugar, and the body absorbs little of it and does not use it for energy.
Its taste is close to that of sugar, and unlike aspartame it stays stable when heated, so it survives baking and frying. In Party Crispy Pie - Corn Cheese it is used together with sugar to lift the sweet side of the corn-and-cheese seasoning, so only a trace is needed in the recipe.
Sucralose has been evaluated by JECFA, which set an acceptable daily intake of 15 mg per kg of body weight, and it is permitted in many countries, including Thailand. Sucralose is not an allergen and contains no phenylalanine.
