Formation of Chlorinated\nCarbohydrate Degradation\nProducts and Amino Acids during Heating of Sucralose in Model Systems\nand Food

Sucralose is an artificial sweetener whose stability\nduring the\nthermal treatment of food is controversially discussed. In the present\nwork, sucralose was subjected to different kinds of heat treatment\neither as such, in the presence of protein, or as an ingredient of\nfood. Compared with sucrose, sucralose showed remarkable instability\nand discoloration after heating at 85–90 °C for 1 h. A\nchlorinated furan-3-one and different chlorinated dicarbonyl compounds\nwere identified by High-performance liquid chromatography-time-of-flight\nmass spectrometry (HPLC-TOF-MS) for the first time, indicating that\nboth the 4-chlorogalactosyl residue and the 1,6-dichlorofructosyl\nresidue give rise to novel chlorinated sugar degradation products.\nWhen sucralose was heated in the presence of protein, the formation\nof 3-chlorotyrosine was detected, indicating that sucralose can invoke\nchlorination of other biomolecules. The influence of the addition\nof sucralose (0.03–0.1%) to dough on pH value, color development,\nand HMF formation was tested in baking experiments (muffins, coconut\nmacaroons, cookies). A significantly higher HMF concentration was\nobserved in bakery products, including sucralose, and a chlorinated\n1,2-dicarbonyl compound was detected qualitatively in baked cookies.\nThis work shows that sucralose is not stable during baking processes\nat high temperatures and low moisture contents, thereby confirming\nrecommendations from the German Institute of Risk Assessment not to\nuse sucralose for baking.