Sucralose is the latest non-nutritive sweetener to be approved in the United States. Six hundred times sweeter than sugar, sucralose is derived from sugar through a patented, multi-step process that selectively substitutes three chlorine atoms for three hydrogen-oxygen groups on the sugar molecule. Though made from sugar, sucralose is not recognized by the body as a carbohydrate; it is poorly absorbed and is excreted unchanged. As a result, sucralose provides no calories.

Because sucralose is highly stable, it can be used in cooking and baking. It is marketed under the brand name Splenda in food products. Sucralose does not lose its sweetness when exposed to heat. It does not interact with any other food substance and leaves no aftertaste. These qualities allow Sucralose to be used in an array of products, especially baked goods and beverages.

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