splenda

[Barry Spinner]

The contents of Splenda are Dextrose, maltodextrine, sucralose (in
that order).
Nutritional content for 1 tsp (5 ml/0.5g):
2 calories (vs 16 for sugar)
0 g fat
0 g protein
0.5 g carbohydrates
6 mg sucralose
It replaces an equal volume of sugar (i.e., substitute 1 tsp splenda
for 1 tsp sugar).

Barry Spinner
Dept. of Psychology,
University of New Brunswick,
Fredericton, N.B., Canada E3B 6E4
(506) 453-4707 (voice)
(506) 453-4505 (fax)

[Charles Coughran]

In article <18APR94.15...@UNBVM1.CSD.UNB.CA>, Barry Spinner <SP...@UNB.CA> says:
>
>
>The contents of Splenda are Dextrose, maltodextrine, sucralose (in
>that order).

From _Management of Diabetes Mellitus_ by Debra Haire-Joshu 1992

Sucralose, a noncaloric sweetner derived from sucrose, is rated
600 times sweeter than table sugar. It is not metabolized by the body and therefore
yeilds no calories and has no effect on blood glucose. Sucralose is stable in a wide
range of foods, is acceptable for baking, and has a synergistic effect when combined with
other sweetners. Application for FDA approval was filed by McNeil Specialty Products
Company in 1987 and is expected by 1992. For retail market packaging, Sucralose
will be combined with maltodextrin to provide volume so that it can be measured like table
sugar. The maltodextrin contributes 4 calories/teaspoon.

Anyone have more up to date info on the FDA approval for the US?