Scholars have studied the differences between sucralose and sucrose, aspartame, saccharin, and acesulfame potassium in terms of sweetness, bitter aftertaste, sourness, volume, and the presence or absence of a sweet aftertaste. They found that sucralose's taste is most similar to that of sucrose, indicating that its advent represents the pinnacle of high-sweetness sweeteners. In some food production applications, aspartame has a good taste but is easily decomposed and unstable; cyclamate and saccharin have some safety concerns and are prone to producing a bitter aftertaste; so-called "protein sugars" have inconsistent compositions, poor safety, and their use can easily lead to excessive levels of saccharin and cyclamate; sugar alcohols have low sweetness, high usage costs, and their dissolution endothermic effect is greater than that of sucrose. While they easily produce a cooling sensation, their taste differs from the ripe sweetness of sucrose. Sucralose, on the other hand, has a sweet taste very close to sucrose, is highly stable to heat, acid, and alkali, and has high safety. Its main advantages include: high sweetness, 400 to 800 times that of sucrose; safety and non-toxicity, with no side effects on the human body, and certified by the US FDA; low calories, suitable for people who cannot consume nutritional sweeteners, such as obese patients and diabetics.
It also does not cause tooth decay and is beneficial to dental health; good stability, allowing for long-term storage, and its sweetness is not destroyed during high-temperature food processing; pure sweetness, similar to sucrose, without the bitter aftertaste or off-flavors of some other strong sweeteners; and low price, costing 1/3 to 1/2 the price of sucrose for the same sweetness.
