On May 2, 9:36*am, George M. Middius > wrote:
> Bryan wrote:
> > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
> > maltodextrin as carriers.
>
> So what's your problem with those other sugars?

The idea of sugar substitutes is to replace sugar. Why use sugar as a
carrier? Splenda hay have less than 0.5g carbs PER SERVING, but in a
recipe where you're using two cups of it, that's not trivial. Now
that pure sucralose is available, what sense does it make to ever buy
Splenda?

--Bryan