Sucralose is not artificial flavour, it is artificial sweetener. About 320 to 1,000 times as sweet as sucrose, twice as sweet as saccharin, and three times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. for more info about sucralose: links deleted
