Non-nutritive, artificial sweeteners produced by chlorination of sucrose; three hydroxyl groups on the sugar are substituted by chlorine atoms. Sucralose has 400-800 times the sweetness of sucrose, a flavour profile similar to that of sucrose and no aftertaste. Sucralose is stable at baking, pasteurization and extrusion temperatures. It is less reactive than sucrose and thus interacts less with components of foods or beverages to which it has been added.