On Tuesday 17 February, the European Food Safety Authority (EFSA) concluded that the sweetener sucralose (E 955) remains safe for consumers when used in accordance with its current authorisations as a food additive. It reported scientific uncertainties concerning the behaviour of sucralose during prolonged heating.
Sucralose is a sweetener about 600 times sweeter than sugar, authorised for use in a range of reduced-sugar and sugar-free foods and beverages.
The experts confirmed the Acceptable Daily Intake (ADI) of 15 mg/kg body weight per day and considered that current consumer exposure remains below this level.
However, EFSA could not confirm the safety of additional uses of sucralose.
The experts also assessed a new request to allow sucralose to be used in more fine bakery wares, beyond wafer paper and cones and wafers for ice-cream, which are already approved.
A recent study has shown that when sucralose is exposed to high temperatures for prolonged periods, chlorine can migrate from sucralose and potentially form chlorinated compounds, the health effects of which are unknown.
The experts also point out that, when it comes to home-made products, parameters such as temperature, cooking time and the amount of sweetener used can vary considerably. Under these conditions, the formation of chlorinated compounds cannot be ruled out when foods containing sucralose are fried or baked.
For further details: https://aeur.eu/f/krc (Original version in French by Lionel Changeur)