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Old 11-22-2008, 05:06 PM   #31
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I must admit that when I bought my powdered Splenda I didn't know much about it at all and was scared of what I was getting. It was going around the internet somewhat akin to what Dale does when he solicits sales for his formula of liquid Splenda. I bought it and basically "felt like you were buying coke" because it came in a plastic bag and was a white powder. But all was fine. It really wasn't hard to mix--just a teaspoon in 3/4 cup water. No biggie there! I know that if I licked the powder off my hands (from when I dipped my hand in the bag to get the tsp needed) it was really sweet and bitter at the same time----very yucky!! But I do enjoy the fact that this has no carbs and it does well in my ice tea, muffins and cheesecakes.
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Last edited by dawnyama; 11-22-2008 at 05:08 PM.. Reason: to change
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Old 11-22-2008, 06:03 PM   #32
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Hey Kevin.....................I just get a little aggrevated when I
hear people make such a general comment as "I would never
eat anything from "that" country".

Such a broad statement would suggest that the 2 billion people
in China have absolutely nothing to offer the United States in the
way of agricultural trade, which would be a ridicolous suggestion!

Yes, there were some melamine related deaths a few months ago
on some baby products, but does that mean that every single product is tainted???
Are we (the US) so much better with our constant e-coli related deaths?
(both in meat and vegetables). China should be the one afraid.......of our products!!!

The fact is, Sucralose has been around for about 30 years, and is produced
roughly the same way in every country. Three of the hydroxyl
groups are replaced with chlorine atoms to produce sucralose,
whether it's made is Alabama, Singapore, or India! (One of the largest
producers of Sucralose in the US is 'Tate & Lyle' with production facilities
in both Singapore, and India!)

The bottom line is, yes, we should all do EVERYTHING within our power
to know what exactly is in our food, which was the point of me starting this
thread in the first place! I want to know what additives are in my Sucralose,
that is why I prefer to mix it myself!!!

By the way, I love your website, recipes, forum input, and photo journalism.
You have been a great resource for myself and everybody on here!

Bobo

Last edited by bobo36us; 11-22-2008 at 07:01 PM..
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Old 11-22-2008, 07:20 PM   #33
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Hey Bobo.....................I also just get a little aggrevated when I
hear people make such a general comment as this generic sucralose is just as safe as something from Lyle and Tate. Can the guy selling this out of his basement on Ebay trace your little bit of powder back to a lot # of when, where, and how it was made if somebody would get sick from using it? Would he even take on that financial responcibilty? I would assume not. You have every right to your opinion and to buy whatever you want wherever you want. But I don't think you have the right to insinuate that other peoples opinions are flawed because they don't agree.

I'm not trying to argue.....just giving my opinion.
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Old 11-22-2008, 08:47 PM   #34
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Kevin.............I wasn't debating whether or not one had the
right to question the seller, one most certainly does, and should!

My argument was that just because it came from China meant
it wasn't safe, which actually IS a "flawed" opinion!

Lyle and Tate PLC are STRONGLY associated with McNeil Nutritionals
and the Splenda brand name, who also happen to have manufacturing
plants in China!

My only point was that whoever posted the comment "I won't eat any
products from China" could easily be doing it already under the
Splenda brand name, and not even know it!!!

I've NEVER said that this product from this seller was safe!

What I said was, hey........I've been having trouble finding a reliable
liquid splenda source (without a bunch of additives), and I just found
this guy. I think I'll give him a try.

It's a shame that this topic has gotten so off track. Whether or
not this seller (which has NEVER even been named) is legit or not,
the fact remains that powdered and liquid sucralose is once again
beginning to flow into the publics hands, which is a fact
that I felt should be shared, and was the point of this whole thread!

Also.........you are a trusted and respected member here, and when
someone sees one of your recipes, with all the ingredients listed, they
probably trust that it is safe, because it came from KevinPa, right?

But do you know from what country your Sweetfreeze originated from????
Sure, you bought it in the US, but where was it actually made?
What about your wheat protein isolate, polydextrose, and coconut oil (I'm almost
positive that wasn't USA)???

What about your DiabetiSweet, where was that manufactured? Do you
have the "lot # of when, where, and how it was made if somebody would get sick
from using it? Would he even take on that financial responsibilty? I would assume not."
What about your Erythritol, Xylitol, Resistant wheat starch, and PolyD???

Do you really know where your isomalt, Carbquick, xanthan gum,
and ThickenThin come from???

News flash for you Kevin.....probably half of it comes from China!!!
EVERYTHING comes from China nowadays.....LOL

It could even say made in USA on the label, but that could still just
mean that the ingredients were imported from China, and then assembled here!

Try to imagine how freaking aggrevating it would be if everybody on
here started picking apart your ingredients (that you and I both know are
perfectly safe), and questioning you about them and their origin.

Some answers you might have, but I'll bet most you couldn't actually
answer with certainty, could you???

Anyway, post whatever response you like, I will not be wasting any
more time defending my position and intent, which was, again:

"hey........I've been having trouble finding a reliable
liquid splenda source (without a bunch of additives), and I just found
this guy. I think I'll give him a try."





To everyone else.............I would still be happy to answer any questions
about taste, how to mix, shipping, etc.

Peace,
Bobo
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Old 11-22-2008, 09:25 PM   #35
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I can guarantee you Bobo, Netrition can give me a lot # and tell me where everythijng short of the sweetzfree came from that you listed. As a matter of fact I just checked all the the products that are still in the original packages and they all had lot #s and manufacturer info. Also as I have said several time over I don't use sweetzfree any longer and have not for quite some time.
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Old 11-23-2008, 04:05 AM   #36
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I understand that everyone has their own values and opinions about what is the best to eat and what is not. All of us come to this board because we are interested in our health, and yet there are many different interpretations of the best diet for good health. I am very glad you posted the information on powdered sucarlose, Bobo. It's ok with me if others don't want to participate, but I sure do.
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Old 11-28-2008, 07:13 AM   #37
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I am always interested to hear different opinions. I also think it is important to inform lurkers of the very serious dangers of recent imports from China. Dead pets and tainted baby formula are red flags in my eyes.
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Old 11-28-2008, 05:12 PM   #38
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Bobo I have purchased several items from an e bay seller, liquid sucraloes and water flavors, and food coloring. Everything I have purchased has been wonderful, and customer service great also. I think it probably the same retailer you purchased from. I have been buying from them about a year.
By the way I have mixed up your sweetener blend and use it often, I mixed up enough to keep in a small canister and I scoop it out for recipes when I cook. I use about 1/3 to 1/2 cup to equal 1 cup of sugar. It works really well. Thank You for blend advice, I got it from you in the Banana split cake thread
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Old 11-28-2008, 06:44 PM   #39
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Shadow...........glad you like the blend

Want to make it even better? Since you have
ordered the powdered sucralose before, use it
instead of the Quick Pack, and save yourself 3.3 carbs!

I have been having a little trouble finding the powdered
Erythritol lately (at least at a good price), so what I do
now is use the regular Erythritol and powder it in my
food processor with the Stevia and Sucralose.

So the new blend is:
1 Cup Erythritol
1/8 teaspoon Stevia
1/16 teaspoon powdered Sucalose

Of course you can play around with the Stevia and
Sucralose measurements, but this is what works for me.

Just sprinkle the Stevia and Sucralose on top of the Erythritol
and blend until powdered. Shake it down a few times to make
sure the three ingredients get blended very well.

This is also a great way to blend the 3 ingredients even if
you already have powdered Erythritol.
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Old 11-29-2008, 08:09 AM   #40
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Bobo, I heard on the news today that the good old US of A is allowing melamine in minute amounts in US made baby formula.

My bad.

I apologize for my snarky remark made earlier about China made stuff.

Who knows about anything anymore.
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Old 11-29-2008, 08:29 AM   #41
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bobo......your "new" blend, how much sweetness value doe it equal?
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Old 11-29-2008, 09:26 AM   #42
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magnamater................I never interpreted your remark as "snarky".
You have a valid point and concern






Pam.................How sweet is the blend, good question.

You already know what my blend is, here is the sweetness level of each:

(1) Cup of Erythritol = 70% sweetness compared to regular sugar, or .7 Cups
(1) 1/8 teaspoon Stevia = 700 times the sweetness of sugar, so considering there are (384) 1/8 teaspoons in a Cup, this would equal out to 182% (700 divided by 384), or the equivilant of 1.82 Cups of sugar.
(1) 1/16 teaspoon Sucralose = 600 times the sweetness of sugar, so considering there are (768) 1/16 teaspoons in a Cup, this would equal out to 78% (600 divided by 768), or the equivilant of .78 Cups of sugar.


So we have:
(.7).... Cups from Erythritol
1.8.....Cups from Stevia
(.78)...Cups from Sucralose
3.28....Cups of Sweetness


So, according to the math above, one Cup of the sweetener blend should be equal to 3.28 cups of regular sugar. This is simple math, and unless I've overlooked something, hard to argue with.

BUT..................let me say this. According to the math above, you should be able to substitute 1/16 teaspoon Sucralose for about 3/4 Cup real sugar. I have never tried this yet, but I do have doubts about it working as a stand alone sweetener.

Also..................Supposedly it would only take 1/16th of a Teaspoon of Stevia to equal the sweetness of 1 Cup of sugar, but I would be very surprised if anyone on here has ever substituted 1/16th of a Teaspoon Stevia for 1 Cup sugar in a baked good, and been happy with the level of sweetness, without the addition of a second or third sweetener. So I don't know if I buy the 700 times sweeter claim either.

Whatever the total sweetness works out to, there is still a very very simple way to play it safe when adding in your blend............just start with 1/2 of what the recipe calls for, and then sweeten to taste. I can't think of a single recipe, crust, marinade, dressing, etc. where you can't go back and add more sweetener before baking or consuming.

Hope this makes sense,

Bobo

Last edited by bobo36us; 11-29-2008 at 09:29 AM..
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Old 12-01-2008, 10:01 AM   #43
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bobo......thanks for the detailed explanation! I certainly do appreciate it
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Old 12-01-2008, 11:34 AM   #44
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Quote:
Originally Posted by magnamater View Post
Bobo, I heard on the news today that the good old US of A is allowing melamine in minute amounts in US made baby formula.

My bad.

I apologize for my snarky remark made earlier about China made stuff.

Who knows about anything anymore.
Just to be clear, because I saw that a lot of the news reports on this recently did not bother to be so:

The US is NOT allowing melamine as an ingredient. They are continuing to allow products to come into contact with melamine in the preparation/production/packaging of some foods. (This means that the food is allowed to touch a melamine countertop, for instance.) They have allowed this for years. It is true that some foods that have contacted melamine in this way will show trace amounts of it when examined, but the FDA has determined that these miniscule amounts are not harmful if ingested. (THIS is certainly where one's mileage/opinion may vary )
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Old 12-01-2008, 04:58 PM   #45
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Quote:
Originally Posted by bobo36us View Post



Pam.................How sweet is the blend, good question.




So we have:
(.7).... Cups from Erythritol
1.8.....Cups from Stevia
(.78)...Cups from Sucralose
3.28....Cups of Sweetness


So, according to the math above, one Cup of the sweetener blend should be equal to 3.28 cups of regular sugar. This is simple math, and unless I've overlooked something, hard to argue with.

BUT..................let me say this. According to the math above, you should be able to substitute 1/16 teaspoon Sucralose for about 3/4 Cup real sugar. I have never tried this yet, but I do have doubts about it working as a stand alone sweetener.

Also..................Supposedly it would only take 1/16th of a Teaspoon of Stevia to equal the sweetness of 1 Cup of sugar, but I would be very surprised if anyone on here has ever substituted 1/16th of a Teaspoon Stevia for 1 Cup sugar in a baked good, and been happy with the level of sweetness, without the addition of a second or third sweetener. So I don't know if I buy the 700 times sweeter claim either.

Whatever the total sweetness works out to, there is still a very very simple way to play it safe when adding in your blend............just start with 1/2 of what the recipe calls for, and then sweeten to taste. I can't think of a single recipe, crust, marinade, dressing, etc. where you can't go back and add more sweetener before baking or consuming.

Hope this makes sense,

Bobo
Bobo I use your blend but I always start out with 1/3 cup to equal 1 cup of sugar, then go from there. When I used 1/2 cup to equal 1 cup I thought it was too sweet. Just my thoughts on the blend, which I love by the way.
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Old 12-01-2008, 06:49 PM   #46
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Shadowzip.............actually, a third of a cup would make perfect
sense given the math above.

You see above that with the blend, we actually came up with 3.28 Cups
equivilant to one cup of sugar, or 328% sweeter than sugar.

So if you are only using 1/3 of the mixture, technically it actually SHOULD
equal just one cup of sugar! (Because 3.28 Cups divided by 3 (a third of the mixture)
equals 1.09 Cups).

That's pretty darn close to what the Stevia, Erythritol, and Sucralose
manufacturers actually claim.........LOL

I personally have a wicked sweet tooth though, that is why I will
usually start with 2/3 of the mixture
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Old 12-03-2008, 12:58 AM   #47
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Quote:
Originally Posted by bobo36us View Post
Shadowzip.............actually, a third of a cup would make perfect
sense given the math above.

You see above that with the blend, we actually came up with 3.28 Cups
equivilant to one cup of sugar, or 328% sweeter than sugar.

So if you are only using 1/3 of the mixture, technically it actually SHOULD
equal just one cup of sugar! (Because 3.28 Cups divided by 3 (a third of the mixture)
equals 1.09 Cups).

That's pretty darn close to what the Stevia, Erythritol, and Sucralose
manufacturers actually claim.........LOL

I personally have a wicked sweet tooth though, that is why I will
usually start with 2/3 of the mixture
I think you meant to say "3.28c sugar is equivalent to 1c mix". The mix is sweeter, therefore requires less to be equivalent to sugar.

Last edited by girl81; 12-03-2008 at 01:01 AM..
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Old 12-03-2008, 09:04 AM   #48
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Just purchased mine!! How much water do add to the powder?? Lets say I wanted to make a small bottle?
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Old 12-03-2008, 09:43 AM   #49
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mmorris..............

First let me say this: Do you really need to know exactly
how much sugar is in something?

To some extent, maybe, but can't you just as easily
flavor to taste? Don't you do that anyway? Haven't you
ever made a recipe and then tasted it, and decided to
add more of something?

So you mix up some Splenda that may or may not be
perfect, that is why we have taste buds....lol. Add 2 drops
to your coffee and taste, if it's not sweet enough, add 2 more.
Get it? There is ABSOLUTELY NO NEED to be exact when
mixing this!

The same goes for any baked good or cheesecake, for example.
Just mix up your batch, and taste it before it goes in the oven.
Does it need more sweetener or not? For that matter, does
it need more anything???? You should ALWAYS taste before baking!

I hope this is how you will begin using your sweetener, but yes,
we still need some kind of reference as a starting point, so here it is:

To make the strongest solution possible, and the kind you SHOULD
be getting when you buy the liquid splenda on the internet, this is
all you need to know:

Water will only absorb up to 25% powdered Sucralose (by weight)
at room temperature. Period!

That one fact alone is ALL you need to make your own liquid
Splenda without any measuring whatsoever!

So all you have to do is take a little of the powder, say 1/8 teaspoon,
put it in your bottle or syringe, and add water until clear. The sucralose
will tell you when it is done. If you add a few drops of water and shake,
and the mixture is still cloudy, add a few more drops of water. Understand?

Water WILL NOT absorb more than 25% Sucralose by weight, period!

Keep adding water until the solution is clear, and you have made the
strongest liquid sweetener possible.

But, did you know that there is absolutely no reason to make it
as strong as possible? Wouldn't it make sense that your sweetener
might mix better throughout an entire recipe if you were addding a
teaspoon of it, instead of just a few drops?

That is why I will sometimes use 3 or 4 times as much water.
I don't always need the strongest solution possible, and sometimes
find the higher concentration actually harder to work with.

So I'll weaken it up just a little, taste, and just add more if needed.

In fact, Dawnyama (above), mixes hers with just 1 teaspoon Sucralose
to 3/4 Cup water. On my scale, 1 teaspoon equals just .18 ounce by
weight, and 3/4 cup water weighs about 6 ounces.

Her ratio actually works out to 33 to 1 by weight, instead of the 3 to 1
maximum, but it works well enough for her. So instead of the normal
2 drops it would take to sweeten her coffee, it may take a dozen or so,
but does it really make any difference?

There is no need to make this difficult. You are simply combining sugar
and water, and adding as needed to your own personal preference.

Hope this makes sense

Bobo
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Old 12-03-2008, 09:48 AM   #50
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Thank you so much
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Old 12-03-2008, 03:38 PM   #51
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Quote:
Originally Posted by bobo36us View Post
mmorris..............

First let me say this: Do you really need to know exactly
how much sugar is in something?

To some extent, maybe, but can't you just as easily
flavor to taste? Don't you do that anyway? Haven't you
ever made a recipe and then tasted it, and decided to
add more of something?
...........................................Bobo
bobo, you comment was directed to morris, but .....
As for myself, ,,,
Yes, I do need to know exactly (or at least very close) how much "sugar" is in my recipe. Trying to taste before baking just doesn't work for me most of the time. I've often tasted batter (ie: cake) before baking, only to find after it is baked that it isn't really sweet enough.
Anyway, I like to know the strength of my sweetener. I am used to using the Sweetzfree and/or the ThrishZ's Zero carb, and would like to make my liquid the strength of Sweetzfree, which I then weaken down to Zero Carb strength (I have a recipe for this). I do have some pure sucralose which I am still trying to work out a recipe for "Sweetzfree" strength.

Point is tho, some of us do need known strengths. Just mixing it up, and trial & error each time works for you, but it don't for some of us. I'm not trying to argue, just stating an opinion. Please don't take it as a slurr against you.

I appreciate your input here.
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Old 12-03-2008, 03:52 PM   #52
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crazywoman...............I used to be alot like that too, I liked to
know how much to put in to eliminate the guesswork.

I've been baking alot of sweets lately, so I think I accidently
learned how to do it by taste.

Next time I post a dessert, I will mix it at maximum strength
to give some kind of reference.

Good point.

Bobo
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Old 12-03-2008, 04:07 PM   #53
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about Melamine

Melamine is only added to products that have to pass certain protein levels. This product wouldn't qualify, therefore, there's no reason for it to contain melamine.

Hope that helps.
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Old 12-04-2008, 01:51 AM   #54
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Quote:
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Yes, I do need to know exactly (or at least very close) how much "sugar" is in my recipe.
I'm with Billie on this one. I spend hour after an hour perfecting my recipes. If the strength of the sweetener I was using changed from batch to batch, giving me inconsistent results, it would drive me up a wall.

I've had pure sucralose powder for about 3 years. Because of the difficulty creating something standardized (a la Sweetzfree), I've stayed clear of it.

I put way to much time into baking to achieve inconsistent sweetening results.
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Old 12-27-2008, 06:22 PM   #55
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Is the ebay seller the one selling it in the little 20 gram tub?
(I want to make sure I'm buying from the right person) It says they are in the US, though- I don't see anyone selling from China...

Thanks!
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Old 12-27-2008, 06:37 PM   #56
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WOE: Healthy Carb for Optimum Health
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Quote:
Originally Posted by bobo36us View Post
eastbruce, shapeup, lisab, sugarpop.............

do you guys drink city water?
do you eat non-organic vegetables?
are your eggs cage free, and your meat free range?

If not, then trust we, you are ingesting
waaaaaaaay more poisons then you will ever
find in a little powdered sucralose!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Oh yea........one more thing, do you guys use the microwave?
If you do, then you are KILLING every single gram of
nutritional value in your food anyway, so why would
you care about a little sucralose from China :-)





scott..........yes, the powder is very potent and should be
measured carefully, but I will learn how to mix, and still
prefer to mix my own and control the content.

I agree that in liquid form the solution would be subject to
bacterial growth, but I intend to only mix in liquid form as
needed (or not too far in advance).

dawnyama bought hers "a long while back", and
"couldn't even tell you how old it is.", although she does know it is "years old", and is still pleased with it's performance.

My personal belief is that in powdered form, this will last a
very very very long time, and save me the additional carbs
from the baking Splenda, and the Quick Packs.





Everybody.............if you enjoy Splenda, this powder is the way to go.
If you are already using Splenda products, save yourself the extra carbs,
and give this a try!
In answer to your questions-nope, nope and yes, yes. And I am finding improvements in my health issues slowly but surely. And I care about and try to educate myself about things that come from China but there is so many and so many components of other products. As I have gotten further along in my lc woe I don't overstress about carb counts but try to eat as clean and whole food as I can.
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Old 12-29-2008, 05:40 PM   #57
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healthymom................my seller was ahfni2005. It looks like
their 2oz and 4oz containers might be a better value than the
guy selling the 20 gram container.




lisab...................congrats on eating clean and wholesome.
That is actually one of the reasons that I started this thread
about the powdered Sucralose instead of liquid Splenda.

I know that powdered Sucralose will contain only Sucralose
and water that I have added myself, as opposed to liquid Splenda
which may contain Citric Acid, Sodium Citrate, Potassium Sorbate,
Sodium Bensoate, added Fiber, and /or other preservatives.
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Old 12-29-2008, 05:53 PM   #58
Way too much time on my hands!
 
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Quote:
Originally Posted by bobo36us View Post
healthymom................my seller was ahfni2005. It looks like
their 2oz and 4oz containers might be a better value than the
guy selling the 20 gram container.




lisab...................congrats on eating clean and wholesome.
That is actually one of the reasons that I started this thread
about the powdered Sucralose instead of liquid Splenda.

I know that powdered Sucralose will contain only Sucralose
and water that I have added myself, as opposed to liquid Splenda
which may contain Citric Acid, Sodium Citrate, Potassium Sorbate,
Sodium Bensoate, added Fiber, and /or other preservatives.
Makes your head spin doesn't it Bobo? It shouldn't be this hard to be able to eat healthy.
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Old 12-31-2008, 11:29 AM   #59
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Thank you!
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Old 01-02-2009, 01:15 AM   #60
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Quote:
Originally Posted by bobo36us View Post
healthymom................my seller was ahfni2005. It looks like
their 2oz and 4oz containers might be a better value than the
guy selling the 20 gram container.
Hi bobo,

I've been using Sucralose Powder since 2003. Purchased 3oz to try and then a full pound from FiberFit for $448 when it was available @$28/oz, have about 12oz left...(a lifetime supply ;-)

Your source is cheaper now at $19/oz, 2oz should last quite a while. I mix 1/2 oz (using a My Weigh iBalance 201 scale) in 1 cup of tap water for the desired strength of 200 times sugar (1/4t = 1c sugar) and keep refrigerated, no storage problems! It continues to perform as expected to this day... ;-)

I like to use liquid Sucralose 1 to 1 with homemade liquid Stevia in most recipies, especially for low carb ice cream for our nightly ice cream parties with my 93yo Aunt, she loves it ;-)

My powder is kept in it's original zip-lock bag on a shelf in the cupboard, no problems with storage in the 6 years I have had it.

PS: I just placed an order for 2oz more with your source to compare products... ;-)

Last edited by locarbman; 01-02-2009 at 01:21 AM..
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