Final answer:
The artificial sweetener derived from a modification of sucrose is sucralose, which is noncaloric and heat stable, making it suitable for baking and for those needing to control sugar intake.
Step-by-step explanation:
The artificial sweetener that is derived from a modification of sucrose is sucralose. Sucralose is a white crystalline solid which is approximately 600 times sweeter than sucrose. It is synthesized by substituting three chlorine atoms for three hydroxyl (OH) groups on the sucrose molecule. Due to these modifications, sucralose is noncaloric and does not contribute to calorie intake because it is not metabolized by the body; it passes through the digestive system unchanged.
This makes it suitable for individuals who need to control their sugar intake, such as those with diabetes. Additionally, sucralose can withstand high temperatures, which means it can be used in baking without losing its sweetening power.
Other artificial sweeteners include aspartame, which is 180 times sweeter than sucrose and commonly used in foods as it blends well with other flavors. However, unlike sucralose, aspartame is not heat stable and therefore is not suitable for baking. It is also known that aspartame, when digested, breaks down into amino acids and methanol, which can be of concern for individuals with the genetic disease phenylketonuria (PKU) due to their inability to metabolize one of its components, phenylalanine.