Interesting Article for the Calorie Counters

I had read this same information from different sources.  Also when you read this keep in mind that you are at the mercy of labeling as well.  If an item has fewer than 5 calories per serving it can be labelled as 0 calorie.  Splenda is a perfect example.

The small packets of splenda are bulked up with dextrose (i.e. fructose) to add powder since you could never actually see the amount of sucralose in the packet.  The serving size is so small that its only about 3.4 calories.  The serving size here is 1 g.

Now, take the granulated splenda (this is bulked up with maltodextrose, a complex carbohydrate)  It is also labelled as zero calorie because its serving size is defined as 1g and it also has about 3.4 calories per serving - so zero.

IF I go to bake or cook with a standard 100g serving it should still be zero right?  100*0=0?  Not in this case 100*0 in this case is 336.  Thats right folks - you get 90g of carbohydrates and 336 calories from "zero calorie" splenda.  The calories come from the dextrose and maltodextrose they add to bulk up the powder.  Maltodextrose is the same supplement bodybuilders take to bulk up.

BTW - I get these numbers from the USDA SR25 database of nutritional values.  This is the same database that sites like MyND, Livestrong, and MFP use to keep their records up to date.  The data comes from measurements of 25 data points with a standard deviation of 0.099.

Maltodextrose is not as bad as sugar in that since it is a complex carbohydrate it doesn't spike your blood sugar the way sucrose and fructose would.  Your body has to work more to break down the maltodextrose and so it doesn't get absorbed all at once.

Anyway, here is the little article I mentioned:

http://www.guardian.co.uk/science/2013/feb/18/food-retailers -underestimating-calorie-content

Wow, I had no clue.  It is funny how after trolling these boards for so long that you still learn stuff all the time :)  Great post Rob, thank you!

Rob -- on the Splenda front -- I buy pure sucralose: http://www.amazon.com/Sucralose-Sweeter-Powder-freshness-Pow der/dp/B006M0HNF2/ref=sr_1_4?ie=UTF8&qid=1361285973&sr=8-4&k eywords=sucralose

I tried some of the liquid Splenda products (for drinks), but got inconsistent quality.

It costs a lot, but you use very, very little since its pure sucralose.  I keep one of the "baby" spoons in the pouch and just fill basically the tip of the spoon. 

Now for baking, I haven't baked much with it, since I'm only 3 mo out. I'm guessing you'd still need some kind of "filler" to bulk up baked goods.  I'll have to experiment some when I get to that point!

seems like you could bulk that up with psyllium powder or coconut flour, maybe even flax meal (high fiber)?

This is a great tip! Thanks, MuttLover!

Wow, that is really interesting. Thanks for sharing!

I have heard mention of a liquid Splenda that is apparently only available in Europe. I wonder if it has the same or similar issue. Since it is a liquid presumably they would use water to bulk it up.

Interesting and very disappointing article. I don't use splenda very often and if I do it is usually a single packet or less. But I have once or twice used it in cooking/baking and was thinking zero cal/carb. Mostly I have been using Stevia and Erythritol (sp?) when I do sweeten something which is not that often.

I wonder if there is a way to get pure sucralose and just use much much smaller portions. Sounds like they may be on to a good product idea if they removed the maltadextrose.

You can liquid spenda here -- check amazon.  What I found though, was an inconsistent sweetness level and that the squirt nozzle clogs up.   That's when I just stopped buying liquid and went straight for the powder! 

I like the pure sucralose route better anyway. Just have to come up with a good conversion chart.

The pure sucralose route works if you are just wanting to sweeten stuff.

The problem is in baking you need the mass and texture to get recipes to work nicely.  The good thing about splenda is that you could use it cup for cup like sugar and also even cream it if needed, make syrups.  The problem is that you might as well just use sugar as far as the calories go.

I am researching trying to find a bulking agent I could mix with our sucralose to provide both sweetness and texture.  I am looking into the erythritol/xylitol families as well as just plain ole insoluble fiber like cellulose.