What is the primary use of sucralose in foods?

Sucralose is primarily used as a low-calorie sweetener in foods. It is a synthetic sweetener derived from sugar, and it is significantly sweeter than sucrose (table sugar). The appeal of sucralose lies in its ability to provide a sweet taste while contributing minimal or no calories to the diet, making it popular among those looking to reduce their caloric intake or manage their weight. Furthermore, sucralose is heat-stable, which allows it to be used in baking and cooking without losing its sweetness.

The other options pertain to different functions within food formulation. While preservatives help extend shelf life, thickening agents change the consistency of foods, and flavor enhancers typically amplify existing flavors rather than add sweetness. Each serves a unique role, but sucralose’s primary function in food is undeniably as a low-calorie sweetener, catering to the demand for sweeter foods without the associated calories.