 Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.While sucralose is largely considered shelf-stable and safe for use at elevated temperatures (such as in baked goods), there is some evidence that it begins to break down at temperatures above 119 degrees Celsius.The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.