Hi Babs

I had an email back from Splenda today followed by a phone call.

According to them, there is no difference between granular Splenda and tablet form. One cup of Splenda = 16 tablespoons = 48 teaspoons = 48 tablets.

There are exactly the same number of carbs in 48 tablets as in 1 cup of Splenda, ie 24, although the calories are quite different.

I think they are allowed to put 'trace' when the carbs are below 1g.

However, I see that per 100 grams they state 97.7 carbs but only 76.2 for tablets so it rather depends on the weight of a tablet.

I rang back and asked them to investigate further. I feel bascially that the matodextrin which makes up most of the other 99% of Splenda and increases the calories tenfold, must also increase the carbs. I think maltodextrin is about 90g carbs per 100g which explains why Splenda is nearly 100% carbs.

I just stopped in the middle of writing this and weighed 17 tablets to equal 1 gram. If my calcs are right then 48 tablets = 2 grams of carbs whereas 1 cup = 24 grams.

I think she's wrong - there is a big difference becuase of the matodextrin.

From now on I will be using the tablets.

Hi Gay,
The sweetening power of the tablets is the same as the granular, but quite definitely there is a difference in carbs. One only has to look at the 'product' of, for example, 6 teaspoons of Splenda granular and 6 tablets (crushed) to realise that there is more of 'something' in the granular - and that something is maltodextrin, or pure carb.
I haven't my figures to hand now, but I worked out the weight to carb ratio from the pack info) about a year ago and came up with approximately 11 tablets to a carb (but I could be slightly out). I use the tablets all the time for a considerable saving - mixed with stevia, it is very effective.
Babs

Morning Babs

Have you tried Hermesetas? They are saccharin based and some people suggest they are safer than Splenda. http://www.splendaexposed.com/

I'm not sure I'm going to take much notice but I did think about using half Splenda tablets and half Hermeseta tablets, perhaps a bit less than the recipe suggests.

What do you think?

ps Official word from Splenda, 100g (72 carbs) = 1818 tablets <grin> = 1.9carbs for 48 tablets cup equivalent.

Hi Gay,
Saccharin is fine for sweetening drinks but you can't cook/bake with it as it isn't heat-stable. For every tale about aspartame, you'll also get one about saccharin, so I guess it's a case of 'choose your poison'!
Babs

Hi Babs

They say Splenda tablets aren't heat-stable either but I presume they are if you are using them without problems?

Hi Gay,
Checked my original calculations again - and yes, 1 Splenda tablet = 0.055 carbs. Ergo, 10 tabs is 0.55 carbs and there are approximately 18 tablets to 1 carb.
That is great carb value when you take account of the 24 carbs in a cup of the granular as opposed to 1.9 for 48 tabs. I know that I never bother computing the carbs for the tabs since I checked the figures and found them to be insignificent.
Babs
PS - you can sometimes find liquid Hermesetas and it is based on a mix of cyclamic acid and saccharin that IS heat stable so you could try that. I think it's reasonable mixed with Splenda and/or Stevia, but on its own it's a little bitter IMO. Alternatively, you have the sugar alcohols (sorbitol eg), but you know the effect they have :O

I never read anything to indicate that Splenda tabs weren't heat stable - and I definitely have no problems with them, nor does anyone I know on the various boards I subscribe to.
Heat stability is only a problem for saccharin, not sucralose (the Splenda ingredient).
Babs