烘培、烤制、油炸都要避免,因為在120℃以上時三氯蔗糖會分解出氯丙醇、PCDDs等一系列可以引起急性中毒和潛在致癌風險的物質,來自于2019年德國聯邦風險評估研究所給出了一份新的報告The German Federal Institute for Risk Assessment published an advisory warning that cooking with sucralose could possibly lead to the creation of potentially carcinogenic chloropropanols, polychlorinated dibenzodioxins and polychlorinated dibenzofurans, recommending that manufacturers and consumers avoid baking, roasting, or deep frying any sucralose-containing foods until a more conclusive safety report is available.
文獻鏈接https://www.bfr.bund.de/cm/349/harmful-compounds-might-be-formed-when-foods-containing-the-sweetener-sucralose-are-heated.pdf
在上面鏈接的報告中也提到了EFSA已經在根據新的證據對于三氯蔗糖對高溫加工食品安全性的調查了。目前能夠得到的結果是在高溫(120℃~250℃)加工過程中可以檢測到PCDDs、PCDFs、氯丙醇。在得到進一步定量實驗之前,不建議任何人在高溫加工食物過程中使用三氯蔗糖。文獻參考,看看有沒有相關不同觀點的,可以提出來!