Splenda® sweetness owes its chemical name sucralose, a calorie-free sweetener, 600 times sweeter than sugar, which can be used as part of a healthy and balanced diet that helps to reduce the amount of sugars and carbohydrates absorbed.
Sucralose was discovered in 1976. In the Tate & Lyle labs at Queen Elizabeth College and in the same year the process is being patented. As a result of this process, sugar (sucrose) is processed into a calorie-free and almost non-carbohydrate sweetener. One Splenda® tablet (equivalent to 1 teaspoon of sugar) contains less carbohydrates than any other market sweetener (less than 0.5 grams) and is the amount needed to give the product the desired volume and form of the tablet.
In addition, Splenda® is resistant to high temperatures (up to 220 ° C), meaning its chemical structure is not modified during high-temperature cooking - so Splenda® is the right product for eg baking (as opposed to To aspartame).
Key information about Splenda® *:
- Contains only a fraction of the calories in sugar
- Is made from sugar but not sugar
- It is versatile - you can use it wherever you usually use sugar
- is resistant to high temperatures - suitable for baking and cooking
- Suitable for diabetics and people on low carbohydrate diet
- It does not leave bitter taste characteristic for most sweeteners
* The information relates to sucralose, a sweetener in the Splenda® sweetener
