Sucralose, an artificial sweetener, was discovered in a research programme supported by Tate & Lyle to halogenate sucrose. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it has been given the E number E955. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin.  It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste profile, stability, and safety. ||Synonyms:|1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galacotopyranoside; 1',4,6'-Trichloro-galacto-sucrose; Acucar Light; Aspasvit; Splenda||56038-13-2||Molecular Formula:|C₁₂H₁₉Cl₃O₈||Molecular Weight:|397.64||Appearance:|White to off-white solid||Purity:|≥98% (HPLC)||Melting Point:|115-118°C (dec.)||Solubility:|Ethanol (Slightly), Water (Slightly)||Storage and Stability:|May be stored at RT for short-term only. Long-term storage is recommended at 4°C. Hygroscopic. Under Inert Atmosphere. For maximum recovery of product, centrifuge the original vial prior to removing the cap.