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Old 11-20-2008, 07:43 AM   #1
bobo36us
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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
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Old 11-20-2008, 08:32 AM   #2
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Wow Bobo, you used to have to buy, like a truckload, to get pure sucralose. It was sold to commercial bakeries, etc.
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Old 11-20-2008, 08:41 AM   #3
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^^They're shipping it over from China now (that's where that particular retailer is based)! It's becoming cheap.
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Old 11-20-2008, 08:47 AM   #4
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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!!!
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Old 02-01-2010, 01:39 AM   #5
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Thanks for the quick reply, i checked out your test results and very thorough! The reason i mentioned 1kg is because i use alot of it and the original poster mentioned 1kg for cheap:

Quote:
Originally Posted by bobo36us View Post
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!!!
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Old 11-20-2008, 08:53 AM   #6
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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.
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Old 11-20-2008, 09:02 AM   #7
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Do you think there is any added melamine?
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Old 11-20-2008, 09:07 AM   #8
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Quote:
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Do you think there is any added melamine?
???
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Old 11-20-2008, 09:12 AM   #9
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Quote:
Originally Posted by Jean@125 View Post
???
You have to watch what's imported from China-the mfgs there were putting melamime in baby formula to up the protein ratio.
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Old 11-20-2008, 09:19 AM   #10
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This is the label: INGREDIENTS: PURE SUCRALOSE POWDER
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Old 11-20-2008, 09:26 AM   #11
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Quote:
Originally Posted by bobo36us View Post
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.
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Old 11-20-2008, 09:33 AM   #12
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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!
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Old 11-20-2008, 09:43 AM   #13
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Doubled!
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Last edited by lisabinil; 11-20-2008 at 09:44 AM..
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Old 11-20-2008, 09:44 AM   #14
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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!
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Old 10-24-2009, 03:53 PM   #15
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mixed up your facts a little

Quote:
Originally Posted by bobo36us View Post
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!
just to let you know this is misinformation. Sucralose is bonded to chlorine, but then again sodium is chemically bonded with chlorine as well and people have had that for thousands of years as salt. Once chlorine has bonded with another atom you have a new substance that has practically none of the highly reactive properties of chlorine. Chemistry 101. Not being mean, I jsut didn't want anyone not to understand the facts and be scared by a chemical name. I'm going back to my glass of dihydrogen monoxide now. *sip*
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Old 11-20-2008, 11:11 AM   #16
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Sounds like a good deal, but I worry about ingesting anything from China.
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Old 11-21-2008, 06:55 PM   #17
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Sounds like a good deal, but I worry about ingesting anything from China.
Co-sign
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Old 11-20-2008, 03:43 PM   #18
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I am very interested. Never thoought of making my own. Thanks for the heads up.
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Old 11-21-2008, 10:11 AM   #19
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Quote:
Originally Posted by bobo36us View Post
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?
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Old 11-21-2008, 06:43 PM   #20
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I would like the answer to that too.
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Old 11-21-2008, 06:45 PM   #21
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The water concertration to powder. I would like to do this.
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Old 11-21-2008, 10:35 PM   #22
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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.
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Old 11-21-2008, 10:50 PM   #23
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Rubbing eyes in disbelief.

Sup Scott! Hope all is well with you.
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Old 11-21-2008, 11:01 PM   #24
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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.
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Old 11-21-2008, 11:24 PM   #25
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Scott!!!! Great ta see ya!!! Sure do miss ya around here!

I know life gets hectic!
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Old 11-21-2008, 11:44 PM   #26
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Hi Billie!!!

I miss you too.

Even though I'm not here much, the wonderful folks here are frequently in my thoughts.
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Old 11-22-2008, 07:49 AM   #27
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Quote:
Originally Posted by scott123 View Post
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.
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Old 11-22-2008, 09:00 AM   #28
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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
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Old 11-22-2008, 09:08 AM   #29
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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?
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Old 11-22-2008, 12:29 PM   #30
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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
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