Thermal Stability in Food Formulations: EFSA’s Recent Decision and Limits on the Use of Sucralose (E 955)
Sucralose and the Concept of Thermal Stability
Zero-calorie sweeteners have a wide range of applications in the food industry, especially in the formulation of no-added-sugar or low-calorie products. Sucralose (E 955), one of these sweeteners, is frequently preferred due to its high sweetness profile. However, in the disciplines of food science and engineering, the reliability of an additive in a product is measured not only by its quantity but also by its structural resistance (thermal stability) to the physical conditions it is exposed to during production.
EFSA’s Sucralose Assessment: Finalized Decisions and Limits
The comprehensive scientific opinion report published by the European Food Safety Authority (EFSA) on February 17, 2026, has established clear restrictions and specific limits regarding the applications of sucralose. The technical findings of the decision taken by the relevant authority are as follows:
- General Use and Acceptable Daily Intake (ADI): EFSA confirmed the safety of sucralose in its currently authorized general applications (such as beverages or non-thermally processed dairy products) and maintained the Acceptable Daily Intake (ADI) at 15 mg/kg body weight per day.
- Rejection of Use in Bakery Products: The industry’s application to extend the use of sucralose in fine bakery wares, such as biscuits, cookies, and pastries, was strictly rejected by EFSA. The authority did not grant any new authorization or extension of use for products in this category.
- Thermal Degradation and the 120°C Limit: The primary scientific finding underlying the rejection decision is that sucralose tends to degrade (break down) when exposed to temperatures of 120°C (248°F) and above. It has been determined that sucralose, when subjected to high and prolonged heat, undergoes thermal degradation, carrying the risk of forming chlorinated organic compounds whose long-term effects on human health have not been fully elucidated.
Impact on Production and Recipe Formulation Processes
This restrictive decision serves as a highly critical reference for process designs and recipe formulations in the food industry. The official emphasis that sucralose is not suitable for processes involving high heat has once again demonstrated that the thermal stability factor in production cannot be ignored. In product categories subjected to high thermal processing (baking), manufacturers must ensure that the components maintain their chemical structure and should turn to alternative sweeteners that do not degrade at temperatures above 120°C and whose stability has been proven by scientific tests.
References:
– European Food Safety Authority (EFSA), “Re-evaluation of sucralose (E 955) as a food additive in the light of the new data and the proposed extension of use”, EFSA Journal. DOI: 10.2903/j.efsa.2026.9854