Sucralose, C12H19Cl3O8, is a zero-calorie high-intensity, non-nutritive sweetener. It is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.

Sucralose is typically added to foods in very small quantities. It can be found in more than 4,500 food and beverage products and is used because it is a no-calorie sweetener, does not promote dental cavities, and is safe for consumption by diabetics. Usually it can be used as a replacement for, or in combination with, other artificial or natural sweeteners such as aspartame, acesulfame potassium (Ace-K) or high-fructose corn syrup. Products such as candy, breakfast bars and soft drinks typically contain this ingredient. It is also used in canned fruits and it take the place of much higher calorie corn syrup based additives. Available in both powder and liquid form.