title: Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures.
abstract: Sucralose is a widely-used artificial high-intensity sweetener. Although doubts have been raised about the safety of sucralose by several researchers, it can still be found in a broad range of foods and beverages worldwide, including in baked goods. Sucralose may decompose at high temperatures, and participate in chlorination reactions, generating highly toxic compounds. Here, we demonstrate that heating sucralose at high temperatures in stainless steel or other metal utensils in the presence of rust (Al2O3, Fe2O3, and CuO) produces polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs). PCDD/Fs were found in smoke generated during the heating of sucralose and in the residues after heating. CuO enhanced the PCDD/F yield in comparison with Al2O3 and Fe2O3.
authors.affiliation: State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
authors.forename: Shujun
authors.initials: S
authors.lastname: Dong
authors.forename: Guorui
authors.initials: G
authors.lastname: Liu
authors.forename: Jicheng
authors.initials: J
authors.lastname: Hu
authors.forename: Minghui
authors.initials: M
authors.lastname: Zheng