On May 2, 10:11*am, John Kuthe > wrote:
> On Wed, 2 May 2012 07:48:10 -0700 (PDT), Bryan
>
> > wrote:
> >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
>
> Probably because pure sucralose is used in much smaller quantities
> predisposing people to making more agregious errors in measuring it in
> use for food products. And they use dextrose and maltodextin because
> 1) they are cheap and 2) they will produse less untoward effects when
> the Spenda is used in cooking.

I can understand why they dilute it, just not why they cut it with, of
all things, dextrose, and not just in their "measures like sugar"
product, but even in the packets.
>
> John Kuthe...

--Bryan