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-   -   Make your own liquid Splenda! (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/587867-make-your-own-liquid-splenda.html)

bobo36us 11-20-2008 07:43 AM

Make your own liquid Splenda!
 
Just got mine today, can't wait to try it!

100% Sucralose, just add water.

Cheaper than liquid splenda, and no additives whatsoever.

ZERO carbs, and no sugar alcohols.

Also....YOU control the concentration! No need to wonder
what percentage of your sweetener is truly sucralose instead of water.

2 oz container = 70 pounds of sugar!

Got mine on Ebay. Just use search word Sucralose.

Bobo

Buffy45 11-20-2008 08:32 AM

Wow Bobo, you used to have to buy, like a truckload, to get pure sucralose. It was sold to commercial bakeries, etc.

jacksmixedtape 11-20-2008 08:41 AM

^^They're shipping it over from China now (that's where that particular retailer is based)! It's becoming cheap. :D

bobo36us 11-20-2008 08:47 AM

If you want to save a TON of money, you can buy it
directly from China.

They will sell you an entire Kilogram (2.2 pounds) for about $100 to $125!!!!

That would probably last you an entire lifetime!!!

kathy76 11-20-2008 08:53 AM

I have purchased from that particular seller before :) Good stuff!! I have never bought the powder stuff b4 probably should though, as I never plan on using the granular splenda again. I have a couple of empty dropper bottles that I have emptied that I could use.

magnamater 11-20-2008 09:02 AM

Do you think there is any added melamine?

Jean@125 11-20-2008 09:07 AM

Quote:

Originally Posted by magnamater (Post 11164165)
Do you think there is any added melamine?

???

lisabinil 11-20-2008 09:12 AM

Quote:

Originally Posted by Jean@125 (Post 11164210)
???

You have to watch what's imported from China-the mfgs there were putting melamime in baby formula to up the protein ratio. :eek:

bobo36us 11-20-2008 09:19 AM

This is the label: INGREDIENTS: PURE SUCRALOSE POWDER

lisabinil 11-20-2008 09:26 AM

Quote:

Originally Posted by bobo36us (Post 11164287)
This is the label: INGREDIENTS: PURE SUCRALOSE POWDER

That doesn't matter-melamime wasn't on the baby formula label either. What's important is to find the source co's location. :)

bobo36us 11-20-2008 09:33 AM

I have a gut of steel, so not a big deal to me.

I can tell you for a fact though that ALL sucralose
(including splenda) does contain chlorine.

Before you freak out though, you should know that
it is far less than you find in your everyday tap water!

lisabinil 11-20-2008 09:43 AM

Doubled!

lisabinil 11-20-2008 09:44 AM

I have no problem with sucralose in fact I use Sweetzfree but decided only after reviewing posts, reviewing how long people had been using it with no ill effects, and emailing the company. She was very kind and helpful and prompt with her responses also. It's not worth saving a few $$ on an unknown product for me because of health issues. I am glad you are liking it though it is quite a savings! :)

eastbruce 11-20-2008 11:11 AM

Sounds like a good deal, but I worry about ingesting anything from China.

Soobee 11-20-2008 03:43 PM

I am very interested. Never thoought of making my own. Thanks for the heads up.

TropicalSummerNite 11-21-2008 10:11 AM

Quote:

Originally Posted by bobo36us (Post 11163658)
Just got mine today, can't wait to try it!

100% Sucralose, just add water.

Cheaper than liquid splenda, and no additives whatsoever.

ZERO carbs, and no sugar alcohols.

Also....YOU control the concentration! No need to wonder
what percentage of your sweetener is truly sucralose instead of water.

2 oz container = 70 pounds of sugar!

Got mine on Ebay. Just use search word Sucralose.

Bobo

What price did you pay for the 2 oz container? Also, how much water is recommended... what's the most convenient/best concentration?

rosethorns 11-21-2008 06:43 PM

I would like the answer to that too.

rosethorns 11-21-2008 06:45 PM

The water concertration to powder. I would like to do this.

shapeup1 11-21-2008 06:55 PM

Quote:

Originally Posted by eastbruce (Post 11165107)
Sounds like a good deal, but I worry about ingesting anything from China.

Co-sign :)

scott123 11-21-2008 10:35 PM

I don't want to rain on your parade, but there are a few points to consider.

1. Powdered sucralose is so powerful that it has to be measured incredibly exactly for making liquid splenda- to the thousandth of a gram. If you're the slightest bit off, you won't be able to use it for recipes that call for liquid splenda because it will be either way to weak or way too strong. So, either you'll need a super accurate scale or buy it from someone who you know is measuring it precisely.

2. Liquid splenda contains preservatives- preservatives that you can't walk into a supermarket and purchase. Everyone's tap water (or bottled water) has differing level of bacterial counts, but, for the most part, if you put it in a bottle for a few months, things will eventually grow. If you bake with it enough or make very small amounts of it, this may not be a problem, but if you make a lot, it could turn. If you really want to do it right, I've got the recipe for Liquid Splenda (preservatives and all- from the original patent), but expect a trip to the chemical supplier.

Kevinpa 11-21-2008 10:50 PM

:eek::hiya: Rubbing eyes in disbelief. :laugh:

Sup Scott! Hope all is well with you.

scott123 11-21-2008 11:01 PM

Hey Kevin! It's been a while, hasn't it :)

I popped my head in looking for an old recipe and started perusing the threads. Male answer syndrome kicked in and... voila, here I am. I'm the ninja poster ;)

I hope all is well with you too.

crazywoman-n-wy 11-21-2008 11:24 PM

:hiya:Scott!!!! Great ta see ya!!! Sure do miss ya around here!

I know life gets hectic!

scott123 11-21-2008 11:44 PM

Hi Billie!!! :D

I miss you too.

Even though I'm not here much, the wonderful folks here are frequently in my thoughts.

retroworx 11-22-2008 07:49 AM

Quote:

Originally Posted by scott123 (Post 11172909)
Hi Billie!!! :D

I miss you too.

Even though I'm not here much, the wonderful folks here are frequently in my thoughts.

Good to see you! -- Hope you "stick" :laugh:

P.S. And, see, if you had been around, I probably wouldn't have about 30 bucks of raw sucralose heading my way that I won't be able to handle. :laugh:

magnamater 11-22-2008 09:00 AM

Threadjack!

Hello, Scott123! Long time. . .

I also have been missing in action because of studying in Greece. . .then hurricane woes. . .still not in my house, 'cause it doesn't have power. Two months.

But it is great to see you.

Come back and chat/talk/cook/create/help! You've been missed.

Janie

dawnyama 11-22-2008 09:08 AM

About the powdered Splenda. I bought some a long while back. It was offered right up until they banned selling it here in the US. I think I got the last bit of the sellers stash. It came in a plastic bag with instructions on making the powder a liquid. I still have it (in powdered form) in my cabinet and couldn't even tell you how old it is. I know it is years old though. But it still works just fine. I keep it in powdered form and make just a 3/4 cup worth as needed. That 3/4 cup worth lasts for months too without refrigeration. My hubby was not thrilled with it being in the fridge taking up space so on the counter it sits. I think bobo should be just fine with the stash he just got.......I don't see why any preservatives would be needed if making as needed and not a giant batch?

SugarPop 11-22-2008 12:29 PM

I've seen and read so much about China and what they do to different products- it's truly frightening/ no scruples and with all of our deregulating = not a pretty picture.

B

bobo36us 11-22-2008 05:09 PM

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!

Kevinpa 11-22-2008 05:58 PM

Quote:

Originally Posted by bobo36us (Post 11175337)
so why would
you care about a little sucralose from China :-)

Why would you care if people have concerns bobo. Its a personal opinion and mine is if its somebody I don't know or can't get in touch with if I have a problem with the product....I don't buy it carb savings or not. Do you trust everybody that sells something on ebay....lol I sure don't.


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