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Splenda Safe for Baking

What’s There to Know about the Safety of Baking with SPLENDA® Sweetener Products?

I have been compensated for my time by McNeil Nutritionals, LLC, the maker of SPLENDA® Sweetener Products. All statements and opinions are my own. I have pledged to Blog With Integrity, asserting that the trust of my readers and the blogging community is vitally important to me.

Have you been quenching your sweet tooth with baked goods made with SPLENDA® No Calorie Sweetener? You’re not alone. Part of the popularity of SPLENDA® Sweeteners is due to their versatility, especially in baking. SPLENDA® Sweeteners can be used just about anywhere sugar is used in baking and cooking.

But, are you now waving your caution flag due to some internet chat or news articles that you may have seen that raises questions about the safety of sucralose, the no calorie sweetening ingredient in SPLENDA®? For example, some myths are out there that sucralose could be a problem when it's used in cooking - breaking down or leading to unsafe break-down products.

First and foremost, let’s allay any concerns you have about cooking and baking with sucralose, based on a quick review of the science.

These notions about baking safety couldn’t be further from the truth. Sucralose,has been studied for decades and was approved by the U.S. Food and Drug Administration (FDA) as well as many similar regulatory agencies throughout the world. Studies show that sucralose is extremely stable when it is exposed to the heat of cooking and baking. Sucralose is also very stable at even the higher temperatures used to manufacture many foods on your supermarket shelves.

In the numerous cooking and baking studies done with actual foods, including baked goods, sucralose demonstrated excellent stability – the higher temperatures did not cause any breakdown of sucralose. Results of these studies were part of the original sucralose research reviewed by regulatory authorities around the world which have unanimously concluded that sucralose is safe and can be safely used in cooking and baking. So rest assured, it’s safe to use SPLENDA® Sweetener Products to bake and cook.

And for one more reason to cook and bake with sucralose, here’s a few details from a recently published study in people with type 2 diabetes, using desserts made with sucralose in place of sugar, and dextrin, a common type of soluble fiber.

There were 70 people with type 2 diabetes in this study. On three mornings one week apart, after an overnight fast, participants came into the research center. On each of the three occasions they ate the test meal or the test meal with one of seven desserts made with sugar, or one of seven desserts made with sucralose and dextrin. Researchers then followed the study subjects’ glucose and insulin levels for two hours. The study largely showed a lower blood glucose and insulin response for the meals that included desserts made with sucralose and soluble fiber compared with meals that included desserts made with sugar.1

Need a few tips about how to cook and bake with SPLENDA® Sweetener Products? Check out these helpful tips: . Also, you may want to read an earlier SPLENDA LIVING™ Blog post on this topic.

Want to get a steady stream of recipes made with SPLENDA® Sweetener Products? You can sign up for the SPLENDA® Recipe Club and get a monthly e-newsletter filled with recipes and member-only offers “click here”.

Bon appetit!

Hope Warshaw, MMSc, RD, CDE, BC-ADM, is a nationally recognized dietitian and diabetes educator who applies nearly 35 years of expertise as an author, freelance writer, media spokesperson, consultant and diabetes educator. Hope notes: “Healthy eating today is one tough job! The good news is simple tweaks in your food choices and how you prepare foods can often set you on a path to healthier eating. A step in the right direction for a long and healthy life.”

1Argyri K, Sotiropoulos A, et al: Dessert Formulation Using Sucralose and Dextrin Affects Favorably Postprandial Response to Glucose, Insulin, and C-Peptide in Type 2 Diabetic Patients. Review of Diabetic Studies. 2013;10(1):39-48. (Find full text of the article:


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