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56038-13-2 Usage


Sucralose is the only non-caloric sweetener made from sugar. It is in fact the latest non nutritive sweetener to have been approved by US FDA and other regulatory bodies and have hit the markets . Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, yet is 600 times sweeter than sucrose, making it roughly twice as sweet as saccharin and four times as sweet as aspartame.

Chemical Properties

Sucralose is a white to off-white colored, free-flowing, crystalline powder.


Sucralose, 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl- 4-chloro-4-deoxy-α-D-galactopyranoside, is a trichloro-galactosucrose sweetener developed by the British sugar company Tate & Lyle during the 1970s (U.S. Pat. 4,343,934 (Aug. 10, 1982), M. R. Jenner and D. Waite (to Talres Development), (U.S. Pat. 4,362,869 (Dec. 7, 1982), M. R. Jenner and co-workers (to Talres Development), and (U.S. Pat. 4,435,440 (Mar. 6, 1984), L. Hough, S. P. Phadnis, and R. A. Khan (to Tate & Lyle). It was licensed to McNeil-PPC, Inc., a Johnson & Johnson subsidiary, in the United States until a new agreement took place in February, 2004. McNeil Nutritionals retained ownership of SPLENDA Brand and the right for its worldwide retail and food service business. Tate & Lyle became the sole manufacturer of SPLENDA Brand sucralose and owned the right for its worldwide ingredient sales.


Different sources of media describe the Uses of 56038-13-2 differently. You can refer to the following data:
1. A low-calorie artificial sweetener
2. High intensity sweetener manufactured by replacing three hydroxyl groups on the sucrose molecule with three chlorine atoms. The results are a sweetener of 0 cal that is not digested. It is 600 times as sweet as sugar with a similar flavor profile. It is heat stable, readily soluble, and maintains its stability at elevated temperatures. It has been approved for use in specific categories that include baked products, beverages, confectioneries, and certain desserts and toppings.
3. Sucralose (1,6-dichloro-1,6-dideoxy-p-fructofuranosyl-4-chloro-oc- D-galactopyra- noside) is a nonnutritive sweetener based on sucrose. It is selectively chlorinated and the glycoside link between the two rings is resistant to hydrolysis by acid or enzymes, so it is not metabolized. It has 400 to 800 times the sweetness of sucrose, is very soluble in water, and is stable in heat. It can be used in food products that are baked or fried. Sucralose is produced by the selective chlorination of the sucrose molecule using a patented process by Tate and LyIe that replaces the three hydroxyl groups (OH) with three chlorine (Cl) atoms. This modified sugar is minimally absorbed by the body and passes out unchanged. It was approved for use in foods and beverages in 1999 in the United States.

Production Methods

Sucralose may be prepared by a variety of methods that involve the selective substitution of three sucrose hydroxyl groups by chlorine. Sucralose can also be synthesized by the reaction of sucrose (or an acetate) with thionyl chloride.


ChEBI: A disaccharide derivative consisting of 4-chloro-4-deoxy-alpha-D-galactopyranose and 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranose units linked by a glycosidic bond.

General Description

Certified pharmaceutical secondary standards for application in quality control provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to pharmacopeia primary standards.Sucralose is a polar, chlorinated sugar synthesized from saccharose precursor. It is widely used as a sweetener in a number of food and beverage products.

Pharmaceutical Applications

Sucralose is used as a sweetening agent in beverages, foods, and pharmaceutical applications. It has a sweetening power approximately 300–1000 times that of sucrose and has no aftertaste. It has no nutritional value, is noncariogenic, does not promote dental caries, and produces no glycemic response.

Biochem/physiol Actions

A synthetic sweet tastant detectable by humans. Activates T1R2/T1R3 sweet taste receptors on enteroendocrine cells and elicits increased hormonal secretion of glucagon-like peptide-1 and glucose-dependent insulinotrophic peptide.


Sucralose is generally regarded as a nontoxic and nonirritant material and is approved, in a number of countries, for use in food products. Following oral consumption, sucralose is mainly unabsorbed and is excreted in the feces. The WHO has set an acceptable daily intake for sucralose of up to 15 mg/kg body-weight. LD50 (mouse, oral): > 16 g/kg LD50 (rat, oral): > 10 g/kg


Sucralose is a relatively stable material. In aqueous solution, at highly acidic conditions (pH < 3), and at high temperatures (≤35℃), it is hydrolyzed to a limited extent, producing 4-chloro-4- deoxygalactose and 1,6-dichloro-1,6-dideoxyfructose. In food products, sucralose remains stable throughout extended storage periods, even at low pH. However, it is most stable at pH 5–6. Sucralose should be stored in a well-closed container in a cool, dry place, at a temperature not exceeding 21℃. Sucralose, when heated at elevated temperatures, may break down with the release of carbon dioxide, carbon monoxide, and minor amounts of hydrogen chloride.

Regulatory Status

The FDA, in April 1998, approved sucralose for use as a tabletop sweetener and as an additive in a variety of food products. In the UK, sucralose was fully authorized for use in food products in 2005. It is also accepted for use in many other countries worldwide. Included in the Canadian List of Acceptable Nonmedicinal Ingredients.

Check Digit Verification of cas no

The CAS Registry Mumber 56038-13-2 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 5,6,0,3 and 8 respectively; the second part has 2 digits, 1 and 3 respectively.
Calculate Digit Verification of CAS Registry Number 56038-13:
112 % 10 = 2
So 56038-13-2 is a valid CAS Registry Number.



According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 18, 2017

Revision Date: Aug 18, 2017


1.1 GHS Product identifier

Product name sucralose

1.2 Other means of identification

Product number -
Other names Trichlorosucrose

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:56038-13-2 SDS

56038-13-2Relevant articles and documents

Bioconversion of sucralose-6-acetate to sucralose using immobilized microbial cells

Chaubey, Asha,Raina, Chand,Parshad, Rajinder,Rouf, Abdul,Gupta, Pankaj,Taneja, Subhash C.

, p. 81 - 86 (2013)

Bioconversion of sucralose-6-acetate to sucralose, an artificial sweetener has been carried out using Arthrobacter sp. (ABL) and Bacillus subtilis (RRL-1789) strains isolated at IIIM, Jammu, India. Biotransformation of sucralose-6-acetate to sucralose involves use of microbial whole cells, immobilized whole cells and immobilized whole cell bioreactor. Immobilized whole cells packed bed reactor has shown much superior biotransformation process in aqueous system using green technology, where purification of the final product is not required. The final sucralose bioproduct was directly concentrated under vacuum to get white crystalline powder. The immobilized whole cell bioreactor was used for more than three cycles continuously, thus provided much cheaper, less time consuming and easy down streaming process. Moreover, the method does not require any purification steps, which is otherwise requisite for presently available methods for sucralose production, resulting in even lower cost of overall process.

Recrystallization method of sucrose-6-acetate and applications thereof


Paragraph 0052; 0053; 0058, (2017/09/01)

The invention discloses a recrystallization method of sucrose-6-acetate, and applications thereof. The recrystallization method comprise following steps: a solvent is added into a sucrose-6-acetate mixture obtained via sucrose esterification; and stirring, dissolving, filtering, and drying are carried out so as to obtain sucrose-6-acetate, wherein the solvent is a mixture of a nitrile solvent and an ether solvent. The recrystallization method is capable of increasing sucrose-6-acetate purity, and reducing adverse influences on subsequent chlorination.

Deacylating method of sucralose-6-acetate


Paragraph 0013; 0014, (2016/12/01)

The invention discloses a deacylating method of sucralose-6-acetate, comprising the following steps: adding sucralose-6-acetate into methanol solution of sodium methylate, reacting at 58-62 DEG C for 3-5 hours, vacuum distilling and recycling methanol, and washing obtained solid with ethyl acetate to obtain sucralose. Compared with existing deacylating methods of sucralose-6-acetate, the method of the invention can be used to provide significant deacylating effect, and the yield of sucralose after deacylating is up to higher than 85%.

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