Splenda

Sucralose is non-caloric sweetener about 600 times sweeter than the sugar sucrose. It is manufactured by chlorinating sugar, which substitutes three chlorine atoms for three hydroxyl groups to produce 4,1',6'-trichlorogalacto-sucrose. It is stable under heating so that, unlike aspartame, it can be used in baking.

Sucralose is sold internationally under the brand name Splenda by McNeil-PPC, and is currently used in a variety of products, such as candy, breakfast bars and beverages. It was discovered in 1976 by Tate & Lyle Ltd. and developed for sale joinly with McNeil-PPC. It was approved for use in Canada (where it has sometimes been marketed as Splendar) in 1991, and approved by the FDA for US use in 1998. It received approval in the European Union in January 2004. It has also been approved for use in Brazil, China, Japan and in various Latin American, Asian, Caribbean, and Middle Eastern countries.

In the United States sucralose is beginning to be found in restaurants in yellow packets.