fda.gov

 

From fda.gov:
http://www.fda.gov/fdac/features/1999/699_sugar.html

(The only other stuff that comes up is from a mailing list where the author links people to a website with the word "Aspartame" in an animated flaming .gif -- that doesn't seem so credible to me).

Sucralose: Also known by its trade name, Splenda, sucralose is 600 times sweeter than sugar. After reviewing more than 110 animal and human safety studies conducted over 20 years, FDA approved it in 1998 as a tabletop sweetener and for use in products such as baked goods, nonalcoholic beverages, chewing gum, frozen dairy desserts, fruit juices, and gelatins. Earlier this year, FDA amended its regulation to allow sucralose as a general-purpose sweetener for all foods.

Sucralose tastes like sugar because it is made from table sugar. But it cannot be digested, so it adds no calories to food. Because sucralose is so much sweeter than sugar, it is bulked up with maltodextrin, a starchy powder, so it will measure more like sugar. It has good shelf life and doesn't degrade when exposed to heat. Numerous studies have shown that sucralose does not affect blood glucose levels, making it an option for diabetics.

 

There are three peer-reviewed journal articles here:
http://www.splendaprofessional.com/page.jh...icalstudies.inc

They are beyong my level of comprehension of chemistry so if anyone is interested go click the link.

 

Thanks for the info filtcroft

 

I have picked up a supply of Splenda in baking quantities and I will be trying out my recipe for peanut butter fudge on Sunday night. I'll make two batches, one with sugar and one with Splenda, taste test both, take pics, and post them on here.

 

I'm not much for pictures, I'm afraid I'll need a sample in order to give a qualified opinion.
Peanut Butter Fudge sounds awesome!
Would you be willing to post the recipe? I'd love to try this sometime (or have Mom try it for me )

 

Did you get the 1:1 subsitution baking Splenda or the regular (sweeter) stuff? Either way, the package should list the subsitution if needed -- just curious, really.

IMO, I like sugar better, but there's a coffee shop in Beverly Hills that makes some insanely good Splenda-based desserts.

 

Urth?

 

PEANUT BUTTER FUDGE RECIPE

1 1/2 Cups granulated sugar
1 1/2 Cups packed brown sugar

1/2 cup milk
1 tablespoon unsweetened cocoa powder
1 cup creamy or chunky peanut butter
1/2 cup butter or margarine
1 teaspoon vanilla

Combine sugars, milk and cocoa in large saucepan. Cook over medium heat, stirring constantly, until mixture reaches 238 degrees F (soft ball stage) on candy thermometer (if you have one).

Remove from heat; add peanut butter, butter and vanilla. Stir until melted. Pour into greased 13x9 inch pan (or, use 9x9 inch pan for thicker fudge). Cool completely. Cut into 1 inch squares.

**** I swear, these are like crack. You will get addicted.

 

I got the 1 to 1 substitution stuff. We'll see how it goes. I'll post pics.