Study Questions Sucralose Stability in Bakery

Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada.

According to FoodNavigator.com, researchers from McGill University report that the chloride in sucralose may chlorinate glycerol to produce chloropropanols; potentially toxic compounds. However, questions remain as to whether such compounds would be formed in actual foods.

Speaking to FoodNavigator, lead researcher Dr Varoujan Yaylayan from McGill’s Department of Food Science and Agricultural Chemistry said that the purpose of the new study was to “show in principle” that chloropropanols could be formed if food is heated at high temperatures.

“Food matrix components may promote or hinder this process,” he said. “In order to confirm positively that this reaction can happen under realistic food processing conditions specific experiments should be conducted.

“Our aim was to identify if chlorination in principle can occur,” he added.

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