Make your own liquid Splenda!

bobo36us · 11-20-2008, 06:43 AM

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, 07:32 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, 07:41 AM

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

bobo36us · 11-20-2008, 07:47 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, 07:53 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, 08:02 AM

Do you think there is any added melamine?

Jean@125 · 11-20-2008, 08:07 AM

Quote:

Originally Posted by magnamater

Do you think there is any added melamine?

???

lisabinil · 11-20-2008, 08:12 AM

Quote:

Originally Posted by Jean@125

???

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

bobo36us · 11-20-2008, 08:19 AM

This is the label: INGREDIENTS: PURE SUCRALOSE POWDER

lisabinil · 11-20-2008, 08:26 AM

Quote:

Originally Posted by bobo36us

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, 08:33 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, 08:43 AM

Doubled!

lisabinil · 11-20-2008, 08:44 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, 10:11 AM

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

Soobee · 11-20-2008, 02:43 PM

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

TropicalSummerNite · 11-21-2008, 09:11 AM

Quote:

Originally Posted by bobo36us

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, 05:43 PM

I would like the answer to that too.

rosethorns · 11-21-2008, 05:45 PM

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

shapeup1 · 11-21-2008, 05:55 PM

Quote:

Originally Posted by eastbruce

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

Co-sign

scott123 · 11-21-2008, 09:35 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, 09:50 PM

Rubbing eyes in disbelief.

Sup Scott! Hope all is well with you.

scott123 · 11-21-2008, 10:01 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, 10:24 PM

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

I know life gets hectic!

scott123 · 11-21-2008, 10:44 PM

Hi Billie!!!

I miss you too.

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

retroworx · 11-22-2008, 06:49 AM

Quote:

Originally Posted by scott123

Hi Billie!!!

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"

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.

magnamater · 11-22-2008, 08:00 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, 08:08 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, 11:29 AM

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, 04:09 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, 04:58 PM

Quote:

Originally Posted by bobo36us

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.

11-20-2008, 06:43 AM	#1
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	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

11-20-2008, 08:43 AM	#12
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,027 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	Doubled! Last edited by lisabinil; 11-20-2008 at 08:44 AM..

11-22-2008, 08:08 AM	#27
dawnyama Way too much time on my hands! Join Date: Oct 2006 Location: Irmo, SC Posts: 21,238 Gallery: dawnyama Stats: 154/???/115 5'4" WOE: Hhcg/Rwhatever P2 Start Date: 6/1/09	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? __________________ Dawn in SC

11-22-2008, 04:09 PM	#29
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	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! Last edited by bobo36us; 11-22-2008 at 04:11 PM..

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11-20-2008, 07:32 AM	#2
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,523 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	Wow Bobo, you used to have to buy, like a truckload, to get pure sucralose. It was sold to commercial bakeries, etc.

11-20-2008, 07:41 AM	#3
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	^^They're shipping it over from China now (that's where that particular retailer is based)! It's becoming cheap.

11-20-2008, 07:47 AM	#4
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	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!!!

11-20-2008, 07:53 AM	#5
kathy76 Major LCF Poster! Join Date: Sep 2005 Location: NE Indiana Posts: 2,763 Gallery: kathy76 Stats: (313)282/156.8/155-150 Start Date: 9/19/05	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.

11-20-2008, 08:02 AM	#6
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	Do you think there is any added melamine?

11-20-2008, 08:19 AM	#9
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	This is the label: INGREDIENTS: PURE SUCRALOSE POWDER

11-20-2008, 08:33 AM	#11
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	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!

11-20-2008, 08:44 AM	#13
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,027 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	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!

11-20-2008, 10:11 AM	#14
eastbruce Senior LCF Member Join Date: Jul 2007 Location: Fort Myers, Florida Posts: 245 Gallery: eastbruce Stats: 202/187/120 WOE: JUDDD,Low Carb, High Fat	Sounds like a good deal, but I worry about ingesting anything from China.

11-20-2008, 02:43 PM	#15
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,890 Gallery: Soobee WOE: Atkins Start Date: September 2000	I am very interested. Never thoought of making my own. Thanks for the heads up.

11-21-2008, 05:43 PM	#17
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,513 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I would like the answer to that too.

11-21-2008, 05:45 PM	#18
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,513 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	The water concertration to powder. I would like to do this.

11-21-2008, 09:35 PM	#20
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	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.

11-21-2008, 09:50 PM	#21
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Rubbing eyes in disbelief. Sup Scott! Hope all is well with you.

11-21-2008, 10:01 PM	#22
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	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.

11-21-2008, 10:24 PM	#23
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,453 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	Scott!!!! Great ta see ya!!! Sure do miss ya around here! I know life gets hectic!

11-21-2008, 10:44 PM	#24
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	Hi Billie!!! I miss you too. Even though I'm not here much, the wonderful folks here are frequently in my thoughts.

11-22-2008, 08:00 AM	#26
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	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

11-22-2008, 11:29 AM	#28
SugarPop Major LCF Poster! Join Date: Jul 2008 Location: NY Posts: 2,611 Gallery: SugarPop Stats: 225/143.0/125 (5'2") WOE: Atkins/ LowCarb	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