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    Home > Food News > Sweetener News > Germany questioned the safety of high-temperature heating sweetener sucralose

    Germany questioned the safety of high-temperature heating sweetener sucralose

    • Last Update: 2021-03-19
    • Source: Internet
    • Author: User
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      Food Partners Reuters   According to foreign media sources, the German Federal Risk Assessment Institute (BfR) when heated to high temperatures for sucralose expressed concern about its stability and can lead to health risks.
     
      Sucralose is a zero-calorie artificial sweetener .
    Its sweetness is 600-800 times that of sucrose.
    It is the sweetener closest to the taste and flavor of sucrose.
    Since 2004, it has been approved by the European Union as a food additive E955, which can be used in sweet drinks, condiments, chewing gum and baked goods.
     
      The German Federal Institute for Risk Assessment has studied the stability of sucralose and its possibility of forming potentially harmful chlorinated compounds at high temperatures.
    According to the research results of the German Federal Institute for Risk Assessment, when sucralose is heated to 120°C to 150°C (in industrial production and food processing, and when consumers cook and bake at home) sweeteners will decompose And dechlorination.
    This can lead to the formation of chlorinated organic compounds with potential health risks, such as polychlorinated dibenzo-p-dioxins (PCDD), dibenzofurans (PCDF) and chloropropanol.
     
      However, there is currently insufficient data to draw a final conclusion.
    On the one hand, it is not clear which toxic reaction products will be produced and how much they are formed.
    In addition, conducting an exposure assessment within the scope of the risk assessment requires representative data on the level of the food so manufactured.
     
      The European Food Safety Agency (EFSA) is currently reassessing the processing of sucralose in the context of authorized food additives.
    The results of the evaluation have not yet been determined.
    Before obtaining a conclusive risk assessment, the German Federal Institute for Risk Assessment advises consumers and food manufacturers not to heat food containing sucralose at high temperatures.
     
      This article is edited by the Food Information Center of FoodPartner.
    com for the reference of netizens.
    Welcome to reprint.
    Please indicate the source for reprinting!
    If you have any questions, please contact news@foodmate.
    net.
     
      Food Partners Reuters   According to foreign media sources, the German Federal Risk Assessment Institute (BfR) when heated to high temperatures for sucralose expressed concern about its stability and can lead to health risks.
    Food Partner Network News  Risk Assessment Sucralose
     
      Sucralose is a zero-calorie artificial sweetener .
    Its sweetness is 600-800 times that of sucrose.
    It is the sweetener closest to the taste and flavor of sucrose.
    Since 2004, it has been approved by the European Union as a food additive E955, which can be used in sweet drinks, condiments, chewing gum and baked goods.
    Sweetener
     
      The German Federal Institute for Risk Assessment has studied the stability of sucralose and its possibility of forming potentially harmful chlorinated compounds at high temperatures.
    According to the research results of the German Federal Institute for Risk Assessment, when sucralose is heated to 120°C to 150°C (in industrial production and food processing, and when consumers cook and bake at home) sweeteners will decompose And dechlorination.
    This can lead to the formation of chlorinated organic compounds with potential health risks, such as polychlorinated dibenzo-p-dioxins (PCDD), dibenzofurans (PCDF) and chloropropanol.
     
      However, there is currently insufficient data to draw a final conclusion.
    On the one hand, it is not clear which toxic reaction products will be produced and how much they are formed.
    In addition, conducting an exposure assessment within the scope of the risk assessment requires representative data on the level of the food so manufactured.
     
      The European Food Safety Agency (EFSA) is currently reassessing the processing of sucralose in the context of authorized food additives.
    The results of the evaluation have not yet been determined.
    Before obtaining a conclusive risk assessment, the German Federal Institute for Risk Assessment advises consumers and food manufacturers not to heat food containing sucralose at high temperatures.
     
      This article is edited by the Food Information Center of FoodPartner.
    com for the reference of netizens.
    Welcome to reprint.
    Please indicate the source for reprinting!
    If you have any questions, please contact news@foodmate.
    net.
     This article is edited by the Food Information Center of FoodPartner.
    com for the reference of netizens.
    Welcome to reprint.
    Please indicate the source for reprinting!
    If you have any questions, please contact news@foodmate.
    net.
     
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