Sucralose is widely used as non-caloric intense artificial sweetener. It was previously considered to be thermally stable and safe. This was based on studies performed in the early 1990s. However, significant concerns have been raised more recently regarding the physicochemical stability of sucralose at high temperatures in the context of food processing. Over the last decades different independently performed studies indicated that sucralose is decomposed at high temperatures, e.g. through cooking. This - in turn - was considered to be associated with the formation of chlorinated potentially toxic compounds, such as chloropropanols and dioxins. In this review, the literature on thermal stability of sucralose and the generation of potentially toxic compounds was assessed and comparatively discussed. Considering the validity of published data, we conclude that sucralose can be degraded at high temperatures, e.g. during cooking or baking of sucralose-containing foods. As a consequence potentially toxic chlorinated compounds might be generated.

中文翻译：

---

加热含有三氯蔗糖的食物可能会导致产生潜在有毒的氯化化合物。

三氯蔗糖被广泛用作无热量的高强度人造甜味剂。以前认为它是热稳定和安全的。这是基于1990年代初期进行的研究。然而，最近在食品加工中，关于三氯半乳蔗糖在高温下的物理化学稳定性引起了重大关注。在过去的几十年中，不同的独立进行的研究表明，三氯蔗糖在高温下会分解，例如通过烹饪。反过来，这被认为与氯化潜在有毒化合物的形成有关，例如氯丙醇和二恶英。在这篇综述中，对三氯半乳蔗糖的热稳定性和潜在毒性化合物的产生进行了评估和比较讨论。考虑到发布数据的有效性，我们得出的结论是，三氯蔗糖可以在高温下降解，例如在烹饪或烘烤含三氯蔗糖的食物时。结果，可能产生潜在有毒的氯化化合物。