Heating of the sweetener sucralose may lead to the formation of chlorinated organic compounds with a health-damaging potential such as polychlorinated dibenzo-p-dioxins (PCDD), dibenzofurans (PCDF) and chloropropanols. This occurs especially when sucralose-containing foods such as canned vegetables or baked goods are heated.
It is the German Federal Institute for Risk Assessment, BfR, which has evaluated available data on sucralose. Until further assessments are available, the BfR recommends not to heat foods containing sucralose (E 955). This applies to consumers as well as to food manufacturers.
BfR opinion: Harmful compounds might be formed when foods containing the sweetener Sucralose are heated
For more information on food, please contact:
Helle Buchardt Boyd
hbb@dhigroup.com
Tel +45 4516 9097
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