Sugar substitute

Sucralose has been widely used in beverages, table sweeteners, ice cream, baked goods, chewing gum, coffee, dairy products, desserts, fruit juices, gelatin foods, puddings, sweet sauces, syrups, soy sauce, medicine, cosmetics and other industries. The United States, Canada and other countries have replaced sucrose and other sweeteners in a variety of foods. Sucralose does not damage teeth, does not cause diseases like sucrose, fructose and maltose, and is not as low-sweet and expensive as other nutritive sweeteners. Sucralose can be consumed by patients with obesity, cardiovascular disease and diabetes.