Sucralose was discovered in 1976 by Tate & Lyle during a study with the Queen Elizabeth College, University of London. First approval of Sucralose 1999 in Canada, followed by 

1993: Australia

1996: New Zeeland

1998: USA

2004: the European Union

2006: Switzerland

Up to now Sucralose has been approved in over 80 countries. Sucralose is also known as Splenda. 

In the European Union Sucralose (E 955) is approved for use in the following products (non-exhaustive list)

- Non-alcoholic beverages 

- Desserts

- Sweets and mustards

- Icecream 

- Cakes 

CandyS is on the market since 2007. It is the first liquid sucralose.

Advantages of Sucralose

CandyS tastes like sugar and does not leave any bad aftertastes of other sweeteners.

Sucralose is thermostable and therefore ideal for cooking, desserts, pasteurization, frozen preparations, etc.
 

Exchange sugar with sucralose can strongly reduce calories in food and drinks.

Sucralose has no influence on the dental hygiene and is non-carcinogenic.