Sucralose is the sugar sucrose with three of the hydroxyl groups replaced by chlorine atoms. In the process, the stereochemistry of the glucose half of the molecule is changed, making it more like galactose. Sucralose is the only low-calorie sweetener made from sugar. It is about 600 times sweeter than sugar and can be used like sugar in a broad range of foods. This crystalline, free-flowing sweetener is both water soluble and stable. Sucralose can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including beverages, baked goods, desserts, dairy products, canned fruits, syrups and condiments.

Sucralose is the only non-caloric sweetener made from sugar. Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, yet is 600 times sweeter than sucrose. Sucralose tastes like sugar. It has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. The exceptional stability of sucralose allows both food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking.