At normal baking temperatures, sucralose is mostly heat-stable, indicating that it retains its sweetness and is suitable as a sugar substitute for use in baked goods. However, there is concern about the possible formation of dioxines when sucralose is heated. Especially when heating sucralose above 120 °C, chlorinated organic compounds such as polychlorinated dibenzo-p-dioxins (PCDD) or dibenzofurans (PCDF) or chloropropanol might form.
At normal baking temperatures sucralose is m,ostly heat-stable, indicating that it retains its sweetness and is suitable as a sugar substitute for use in baked goods. However, there is concern about the possible formation of dioxines when sucralose is heated. Especially when heating sucralose above 120 °C, chlorinated organic compounds such as polychlorinated dibenzo-p-dioxins (PCDD) or dibenzofurans (PCDF) or chloropropanol might form.