They are generally less sweet than sucrose (table sugar), so they are often mixed with very sweet artificial sweeteners like aspartame, sucralose and acesulfame potassium, to form a palatable substitute in low sugar, low carbohydrate, and diabetic or "diet" products.

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Buoyed by a ruling from the International Trade Commission last year, other firms are now producing sucralose to compete with Splenda.

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