Final answer:
Sucralose is a nonnutritive sweetener made from sucrose, altered by adding three chlorine atoms, which makes it noncaloric and 600 times sweeter than sucrose. It is versatile, heat stable, and suitable for baking, differentiating it from sweeteners like aspartame, which is not heat stable.
Step-by-step explanation:
The nonnutritive sweetener sucralose is made from sucrose. Sucralose is a white crystalline solid that is approximately 600 times sweeter than sucrose. It is synthesized by substituting three chlorine atoms for three OH groups in the sucrose molecule. This alteration means it is noncaloric, as it passes through the body unchanged. Sucralose can withstand high temperatures making it suitable for use in baking.
Contrasting with other sweeteners like aspartame, which is not heat stable and therefore not used in baking, sucralose is a versatile sweetener used in a variety of food products. While aspartame is about 180 times sweeter than sucrose and blends well with other food flavors, it cannot be used in baked goods.
Unlike aspartame, sucralose does not get metabolized into other compounds and therefore does not pose the same risks for individuals with PKU or controversies related to the release of methanol as in the case of aspartame.