How is Splenda made?
Splenda, also known as sucralose, was created accidentally when some chemists were trying to produce an insecticide. Here is the process by which they produce the formula sold in stores:
"1. Sucrose is tritylated with trityl chloride in the presence of dimethylformamide and 4-methylmorpholine, and the tritylated sucrose is then acetylated with acetic anhydride.
2. The resulting sucrose molecule TRISPA is chlorinated with hydrogen chlorine in the presence of tolulene.
3. The resulting 4-PAS is heated in the presence of methyl isobutyl ketone and acetic acid.
4. The resulting 6-PAS is chlorinated with thionyl chloride in the presence of toluene and benzyltriethylammonium chloride.
5. The resulting TOSPA is treated with methanol in the presence of sodium methoxide to produce sucralose." (Note that methanol, wood alcohol aka paint remover, is one of the questionable ingredients in aspartame.)
In addition, the bags and packets of Splenda commercially available are not pure sucralose. They also contain bulking agents. All artificial sweeteners use bulking agents. Do you know what they use? Sugar. Dextrose, sucrose, and maltodextrin. (Maltodextrin is corn syrup solids composed primarily from fructose and glucose in a starch form.) All sweetener packets are at least 96 percent sugar. Splenda is 99% sugar.
The packets are labelled calorie free as a result of manipulating a loophole in the food labeling laws. The product can be described as sugar free if a serving contains less than 5 grams of sugar, and calorie free if a serving is less than 5 calories. So they set the serving size on bags at .5 grams and the packets contain a serving of 1 gram. A one gram packet contains 4 calories. This can be confirmed on the manufacturer's website in the FAQ section: "Like many no and low calorie sweeteners, each serving of SPLENDA® No Calorie Sweetener contains a very small amount of common food ingredients, e.g., dextrose and/or maltodextrin, for volume. Because the amount of these ingredients is so small, SPLENDA® No Calorie Sweetener still has an insignificant calorie value per serving and meets FDA's standards for "no calorie" sweeteners. "
To make matters worse, when sucralose was shown to not raise
blood sugars, it was the pure substance that was tested, not the
mixture that is sold to the public. Dextrose, sucrose, and/or
maltodextrin are definitely going to raise a diabetic's blood
sugar. There is also a great deal of evidence that artificial
sweeteners actually cause an increase in appetite, causing people
who consume them to take in more calories than they would
According to the Splenda International Patent A23L001-236 and PEP Review #90-1-4 (July 1991), sucralose is synthesized by this five-step process: 1. sucrose is tritylated with trityl chloride in the presence of dimethylformamide and 4-methylmorpholine and the tritylated sucrose is then acetylated with acetic anhydride, 2. the resulting TRISPA (6,1',6'-tri-O-trityl-penta-O-acetylsucrose) is chlorinated with hydrogen chloride in the presence of toluene, 3. the resulting 4-PAS (sucrose 2,3,4,3',4'-pentaacetate) is heated in the presence of methyl isobutyl ketone and acetic acid, 4. the resulting 6-PAS (sucrose 2,3,6,3',4'-pentaacetate) is chlorinated with thionyl chloride in the presence of toluene and benzyltriethylammonium chloride, and 5. the resulting TOSPA (sucralose pentaacetate) is treated with methanol (wood alcohol, a poison) in the presence of sodium methoxide to produce sucralose.
Kroger's Apriva package is right next to the Splenda package suggesting that they are the same. However, the Splenda package has a statement that Splenda is "suitable for people with diabetes". There is no such claimer on the Apriva package. Therefore, should diabetics use it in the place of sugar as they do with Splenda? It is a very important question and needs to be addressed on the package itself.
That would be Splenda. I read this on a site: "Splenda is not sugar, and it is not natural. The sweetening ingredient in Splenda is sucralose, which is made using a multi-step chemical process that substitutes chlorine on the final sweetener molecule." Donkersloot adds that the addition of chlorine, not sugar, is what makes sucralose indigestible to the body. Found it on - www.doityourself.com/stry/sugarsubstitutes