Thermal stability and thermal decomposition of sucralose

Abstract

Several papers have been described on the thermal stability of the sweetener, C12H19Cl3O8 (Sucralose). Nevertheless no study using thermoanalytical techniques was found in the literature. Simultaneous thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC) and infrared spectroscopy, have been used to study the thermal stability and thermal decomposition of sweetener.

Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues

“…Historically, sucralose was reported to be heat stable at temperatures used in cooking (Barndt and Jackson, 1990; Miller, 1991). However, this conclusion is not supported by data presented by Barndt and Jackson (1990) nor is it consistent with thermal degradation data from three other independent labs (Hutchinson, 1996; Hutchinson et al, 1999; Bannach et al, 2009; Rahn and Yaylayan, 2010). Barndt and Jackson (1990) incorporated radioactive sucralose ( 14 C-sucralose) into recipes for yellow cake, cookies, and graham crackers.…”

“…A subsequent comet test by Sasaki et al (2002) found that sucralose induced DNA damage in mouse GIT. Three independent labs showed that sucralose undergoes thermal decomposition at temperatures used in baking (Hutchinson, 1996; Hutchinson et al, 1999; Bannach et al, 2009; Rahn and Yaylayan, 2010), and heating sucralose with glycerol, the backbone of triglycerides, generated chloropropanols, a potentially toxic class of compounds (Rahn and Yaylayan, 2010). …”

Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures

“…Sucralose thermally decomposes at 119°C, liberating HCl14. Hisham and Benson (1995) investigated several metal oxides and found that they could absorb HCl and release Cl 2 (the Deacon reaction)20, and they found that CuO was the most efficient of the metal oxides that were studied in releasing Cl 2 at approximately 375°C.…”

“…However, several studies have shown that sucralose has metabolic effects that may negatively impact human health78910111213. In addition, it has been found that sucralose is not stable at high temperatures1415.…”

“…Using thermoanalytical techniques, Bannach et al (2009) found that sucralose is thermally stable at temperatures up to 119°C, but above this temperature, and up to 550°C, thermal decomposition takes place in three steps without the sucralose melting14. Rahn & Yaylayan (2010) reported that the thermal degradation of sucralose at 250°C resulted in the generation of toxic chloropropanols15.…”