Sucralose minimally degrades in baked goods in range 180–300 °C.

The marked Sucralose did not react with any other ingredients in the baked goods.

The authors concluded that Sucralose is "heat‐stable"

a. The biggest change appeared to occur after 120°C and at temperatures up to 140°C, there was a greater amount of chloride released at all three pH levels

b. The largest class of compounds produced was furans.

c. The compound produced in the highest amounts was levulinic acid.

a. The sucralose is thermally stable up to 119 °C and above this temperature the thermal decomposition takes place in three steps up to 550 °C and without melting.

b. The endothermic peak at 131°C (thermogravimetric analysis) and 128°C (differential scanning calorimetry) is due to the thermal decomposition with release of constitution water and hydrogen chloride.

c. IR spectra also confirm that the thermal decomposition occurs above 119 °C

a. Degradation of sucralose and glucose may generate a levoglucosenone a well documented degradation product.

b. Caution should be exercised in the use of sucralose as a sweetening agent during baking of food products containing lipids due to the potential formation of toxic chloropropanols.

a. Decomposition of sucralose happens around 125 °C in form of carbon dioxide along with the formation of hydrogen chloride and other minor compounds.

b. Chlorinated derivatives, including polychlorinated aromatic hydrocarbons were confirmed.

c. These findings not only corroborate the suspected instability of sucralose to high temperatures, but also indicate that even exposed to mild conditions the formation of hazardous polychlorinated compounds is observed.