D-et®: Sucralose D-et, Great taste of sugar with NO calories
Sucralose D-et, 0Kcal/Sachet



Nowadays the consumers are more concern about their health especially about the weight control and diabetes. As the demands for low-calorie products are increasing, many researches have been invested and many products have been invented to answer the demands.

Sweeteners available in the market can be separated into 2 groups.
1. Ones with calories; such as fructose, sorbitol
2. Ones without calories; such as sucralose, aspartame, saccharin, acesulfame-K


               sucralose chemical structure

Sucralose is a no-calorie sweetener made from sugar replaced OH- with Cl-. So it has a similar taste and chemical structure as sugar but is indigestible by human intestine. Sucralose has a pleasant sweet taste without bitter aftertaste at all. This white crytalline sweetener can also be cooked at high heat.

Manufacturing Process

sucralose manufacturing process


WHO, FAO, and FDA in more than 30 countries have approved the use of Sucralose for human consumption. The popularity is continously growing.

Over 100 researches have been conducted on the safety of sucralose. The studies show that sucralose is non-carcinogenic and has no effects on environments, no teratogenic effects, nor mutagenic effects.

Moreover sucralose has no effects on blood sugar nor insulin producing. So it is very suitable for diabetics and is tooth friendly.

Sensory Profiles Comparison: Sucralose, Sweeteners and Sugar

sensory profiles comparison: sucralose and sugar

sensory profiles comparison: aspartame and sugar

sensory profiles comparison: acesulfame-k and sugar

Level of Acceptance

American FDA has approved sucralose as food additives in 14 food groups.
  1. Baked goods and baking mixes
  2. Beverage and beverage bases
  3. Chewing gum
  4. Coffee and tea
  5. Dairy product analogues
  6. Fats and oils (salads dressings)
  7. Frozen dairy desserts and mixes
  8. Fruit and water ices
  9. Gelatins and pudding
  10. Jams and jellies
  11. Milk products
  12. Processed fruits and fruit juices
  13. Sugar substitue
  14. Sweet sauces, toppings, and syrups

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