Since many individuals in The United States is on a low-carb diet, many companies have started to use Splenda in their products, rather than actual sugar. This sweetener has substituted sugar even in the norms of foods and beverages. Like such in sports drinks, breakfast bars, frozen goods, and sweets (Company, 1998). This product has great taste, and extremely strong chemical bonds which make it a great use for baking.
Splenda was discovered in the year of 1976 by Tate and Lyle and researchers in carbohydrate chemistry at Queen Elizabeth College, University of London (Company, 1998). FDA has approved this sweetener in the United States in the year of 1998 and was approved in eighty other countries too. Splenda, also known as sucralose, is made from ordinary sugars called sucrose (Zamora, 2012). By taking chlorine and carbon atoms we can produce a chlorocarbon which is known as sucralose.
The process and steps of making Splenda starts off by selectively replacing three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms (Nutritionals, 2012). Chlorine is a natural substance of salt, also in many foods. It is one of the most complex molecules found. Sucralose is not made or broken down for energy purposes and it is does not go noticed by the body as a carb. Although there are no calories in this sweetener it still does its’ job as sugar substitute.
Sucralose could be found in variety products. It is used in baked foods, canned fruit, fruit, puddings, jam/jelly, beverages, dairy products, and syrup (Zamora, 2012).The types of food that it is found in baked goods are fruit and chocolate chip cookies, apple pie, brownies, yellow and chocolate cake, cheesecake, and chocolate frosting. As far as canned food goes, it is found in peaches, pears, fruit cocktail, and apple sauce (Nutritionals, 2012). It is also found in instant puddings, ready to eat