Sucralose (Splenda) MIcro Molecule

This is a framework molecular model kit of the artificial sweetener Sucralose (Splenda).  This is part of our new line of MicroMolecules that are one half the scale of our regular framework molecular models at 0.5 inch per 1 Angstrom. The finished molecule literally fits in the palm of your hand.  No assembly required. Stay tuned for the release of all of the amino acids and other series soon to come.

Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. Sucralose is about 320 to 1,000 times sweeter than sucrose,^[4] three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium  saccharin.  While sucralose is largely considered shelf-stable and safe for use at elevated temperatures (such as in baked goods), there is some evidence that it begins to break down at temperatures above 119 °C (246 °F).^[5][6] The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability and safety.^[7] It is commonly sold under the Splenda brand name.

Sucralose is used in many food and beverage products because it is a no-calorie sweetener, does not promote dental cavities,^[8] is safe for consumption by diabetics and nondiabetics,^[9][10] and does not affect insulin levels,^[11] although the powdered form of sucralose-based sweetener product Splenda(as most other powdered sucralose products) contains 95% (by volume) bulking agents dextrose and maltodextrin that do affect insulin levels. Sucralose is used as a replacement for (or in combination with) other artificial or natural sweeteners such as aspartame, acesulfame potassium or high-fructose corn syrup. It is used in products such as candy, breakfast bars, coffee pods, and soft drinks. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup-based additives. Sucralose mixed with dextrose or maltodextrin (both made from corn) as bulking agents is sold internationally by McNeil Nutritionals under the Splenda brand name. In the United States and Canada, this blend is increasingly found in restaurants in yellow packets