Bakery formulators who use ingredients like glycerol or fats should exercise
caution when using sucralose, suggests a new study from Canada.
Researchers from McGill University report that the chloride in sucralose may
chlorinate glycerol to produce chloropropanols; potentially toxic compounds.
However, questions remain as to whether such compounds would be formed in actual
foods.
Speaking to FoodNavigator, lead researcher Dr Varoujan Yaylayan from McGill’s
Department of Food Science and Agricultural Chemistry said that the purpose of
the new study was to show in principle that chloropropanols could be formed if
food is heated at high temperatures.
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