| Revision as of 18:02, 3 June 2020 editKeenjanine (talk | contribs)1 edit Added products section, expanded intro to reflect they have more than just sucralose items.Tags: references removed Visual edit← Previous edit | Latest revision as of 15:08, 5 January 2025 edit undoJohn (talk | contribs)Extended confirmed users, Rollbackers215,558 edits clean up, deflag, overlink, replaced: British → British, United States → United States, U.S.A. → United StatesTag: AWB | ||
| (51 intermediate revisions by 29 users not shown) | |||
| Line 1: | Line 1: | ||
| {{Short description|Brand of sugar substitute}} | |||
| {{infobox brand | {{infobox brand | ||
| | logo = Splenda Logo.svg | | logo = Splenda Logo.svg | ||
| Line 5: | Line 6: | ||
| | type = ] | | type = ] | ||
| | currentowner = ] | | currentowner = ] | ||
| | origin = |
| origin = United States | ||
| | introduced = {{start date and age|1999}} | | introduced = {{start date and age|1999}} | ||
| | discontinued = | | discontinued = | ||
| Line 12: | Line 13: | ||
| | trademarkregistrations = | | trademarkregistrations = | ||
| | ambassador = | | ambassador = | ||
| | website = {{URL|1=http://www.splenda.co.uk/}}<br>{{URL|1=http://www.splenda.com/}} | | website = {{URL|1=http://www.splenda.co.uk/}}<br>{{URL|1=http://www.splenda.com/}}<br> | ||
| {{URL|1=http://www.splenda.ca/}} | |||
| }} | }} | ||
| '''Splenda''' {{IPAc-en|ˈ|s|p|l|ɛ|n|d|ə}} is a global brand of sugar substitutes and reduced-calorie food products. |
'''Splenda''' {{IPAc-en|ˈ|s|p|l|ɛ|n|d|ə}} is a global brand of ] and reduced-calorie food products. While the company is known for its original formulation containing ], it also manufactures items using natural sweeteners such as ], ] and ]. It is owned by the American company ]. The high-intensity sweetener ingredient ] used in Splenda Original is manufactured by the British company ]. | ||
| Sucralose was discovered by Tate & Lyle and researchers at ], ], in 1976. Tate & Lyle subsequently developed sucralose-based Splenda products in partnership with ] subsidiary ], LLC.<ref> |
Sucralose was discovered by Tate & Lyle and researchers at ], ], in 1976. While researching in new insecticides, Shashikant Phadnis at Queen Elizabeth College misheard the instruction of his advisor Leslie Hough to "test" the chemical as "taste", due to his misunderstanding of the foreign accent. So he accidentally tasted the chemical, and to his surprise, he found it to be extremely sweet.<ref name=":0" /> Tate & Lyle subsequently developed sucralose-based Splenda products in partnership with ] subsidiary ], LLC.<ref name=":0">{{cite web| url = http://www.tateandlyle.com/AboutUs/history/Pages/History.aspx| title = Tate and Lyle history}}</ref> The Splenda brand was transferred to Heartland Food Products Group after its purchase of the line with investor ] in 2015. | ||
| Since its approval by the |
Since its approval by the United States government in 1998<ref>{{cite web| archive-url=https://web.archive.org/web/20080223143211/http://vm.cfsan.fda.gov/~lrd/tpsucral.html | url=http://vm.cfsan.fda.gov/~lrd/tpsucral.html |archive-date=2008-02-23| title=FDA Approves Sucralose|publisher=U.S. ]|date=April 1, 1998}}</ref> and introduction there in 1999, sucralose has overtaken ] in the $1.5-billion artificial sweetener market, holding a 62% market share.<ref>Browning, Lynnley (April 6, 2007), , '']'' Business section</ref> According to market research firm IRI, Splenda sales were $212 million in 2006 in the U.S. while Equal's totaled $48.7 million.<ref name="WSJ">Johnson,Avery (April 6, 2007), , ''The Wall Street Journal'', Marketplace Section, p.B1</ref> According to a 2012 article in '']'' it is "the category leader in table-top sweetener in the US".<ref name="Adams2012">Christopher Adams (Aug 28, 2012), , '']''</ref> | ||
| == Products == | |||
| Splenda is available in a variety of products,<ref>{{Cite web|title=SPLENDA Products {{!}} SPLENDA® Brand|url=https://www.splenda.com/products|access-date=2020-06-03|website=No Calorie Sweetener & Sugar Substitute {{!}} SPLENDA|language=en}}</ref> including: | |||
| * Splenda Original Sweeteners (based on ]) | |||
| ⚫ | * Splenda ] Sweeteners | ||
| Splenda Sweetener Packets (Sucralose) | |||
| * Splenda ] Sweeteners | |||
| Splenda |
* Splenda ] Sweeteners | ||
| ⚫ | * Splenda Liquid Sweeteners | ||
| * Splenda Coffee Creamers | |||
| Splenda Original Granulated Sweetener (Sucralose) | |||
| * Splenda Diabetes Care Shakes | |||
| ⚫ | * Splenda Premium Sweet Teas | ||
| Splenda Brown Sugar Blend (Sucralose) | |||
| Splenda Sugar Blend (Sucralose) | |||
| Splenda Sweetener Mini Tablets (Sucralose) | |||
| Splenda Liquid Sweetener (Sucralose) | |||
| Splenda Liquid French Vanilla Sweetener (Sucralose) | |||
| Splenda Naturals Stevia Packets | |||
| Splenda Naturals Stevia Granulated Sweetener | |||
| Splenda Naturals Stevia Tabletop Jar Sweetener | |||
| ⚫ | |||
| ⚫ | Splenda Liquid |
||
| === Creamers === | |||
| Splenda Coffee Creamers - Hazelnut, French Vanilla, Sweet Cream | |||
| === Shakes === | |||
| Splenda Diabetes Care Shakes - Chocolate, Vanilla, Strawberry Banana | |||
| === Teas === | |||
| ⚫ | Splenda Premium Sweet |
||
| ==Energy (caloric) content== | ==Energy (caloric) content== | ||
| The energy content of a single-serving (1 g packet) of Splenda is 3.36 kcal, which is 31% of a single-serving (2.8 g packet) of granulated sugar (10.8 kcal).<ref name=NDL/> In the United States, it is legally labelled "zero calories";<ref name=NDL> |
The energy content of a single-serving (1 g packet) of Splenda is 3.36 kcal, which is 31% of a single-serving (2.8 g packet) of granulated sugar (10.8 kcal).<ref name=NDL/> In the United States, it is legally labelled "zero calories";<ref name=NDL>{{cite web| url = https://fdc.nal.usda.gov/fdc-app.html#/food-details/170257/nutrients| title = USDA FoodData Central}} ]</ref> U.S. ] regulations allow this "if the food contains less than 5 Calories per reference amount customarily consumed and per labeled serving".<ref> U.S. Food and Drug Administration</ref> One packet of sugar (10.8 kcal) contains the same caloric content as 3.2 packets (3.36 kcal each) of Splenda. Further, Splenda contains a relatively small amount of sucralose, little of which is metabolized; virtually all of Splenda's caloric content derives from the ] or highly fluffed ] "bulking agents" that give Splenda its volume. Like other ]s, dextrose and maltodextrin have 3.75 kcal per gram. <!--EDITORS: Please note that with regard to "dextrose and/or maltodextrin" filler, McNeil Nutritionals, LLC has different formulations for Splenda in different packaging. Some are a dextrose/maltodextrin blend, and others are entirely maltodextrin. GOOD - PLEASE PROVIDE VALID CITATIONS ON THE TALK PAGE.--> | ||
| ==Cooking== | ==Cooking== | ||
| Unlike other artificial sweeteners, sucralose is ] up to 450 °F (232 °C), so Splenda can be used as a replacement for table sugar in cooking and baking,<ref>{{Cite book | title = Cooking Healthy with Splenda | author1 = JoAnna M. Lund | author2 = Barbara Alpert | |
Unlike other artificial sweeteners, sucralose is ] up to 450 °F (232 °C), so Splenda can be used as a replacement for table sugar in cooking and baking,<ref>{{Cite book | title = Cooking Healthy with Splenda | author1 = JoAnna M. Lund | author2 = Barbara Alpert | name-list-style = amp | publisher = Perigee Trade | year = 2004 | isbn = 978-0-399-53025-8 | url-access = registration | url = https://archive.org/details/cookinghealthywi0000lund_b0t0 }}</ref> and there are Splenda products packaged specifically for this purpose.<ref>{{cite web | url = http://www.splenda.com/cooking-baking | title = Cooking and Baking Tips | publisher = Splenda.com}}</ref> In product testing by '']'', the major drawback to cooking with Splenda was found to be that it does not produce the browning or caramelization the way table sugar does.<ref name=CooksIllustrated>{{cite magazine | url = http://www.cooksillustrated.com/tastetests/overview.asp?docid=10034 | title = Splenda | date = January 1, 2004 | magazine = Cook's Illustrated}}</ref> However, ''Cook's Illustrated'' also found that desserts baked with Splenda were "lacking the artificial flavors that just about every other sugar substitute brings with it".<ref name=CooksIllustrated/> | ||
| ==Health and safety regulation== | ==Health and safety regulation== | ||
| {{see also|Sucralose#Health, safety, and regulation}} | {{see also|Sucralose#Health, safety, and regulation}} | ||
| Splenda usually contains 95% ] (D-glucose) and ] (by volume) which the body readily metabolizes, combined with a small amount of mostly indigestible sucralose. Sucralose is made by replacing three select ] on ] (table sugar) molecules with three chlorine atoms.<ref>{{cite web|url=https://foodinsight.org/everything-you-need-to-know-about-sucralose/|title=Everything You Need to Know About Sucralose |
Splenda usually contains 95% ] (D-glucose) and ] (by volume) which the body readily metabolizes, combined with a small amount of mostly indigestible sucralose. Sucralose is made by replacing three select ] on ] (table sugar) molecules with three chlorine atoms.<ref>{{cite web|url=https://foodinsight.org/everything-you-need-to-know-about-sucralose/|title=Everything You Need to Know About Sucralose|date=26 November 2018|website=foodinsight.org|publisher=]|access-date=2020-01-03}}</ref> The tightly bound chlorine atoms create a molecular structure that is stable under intense conditions. Sucralose itself is recognized as safe to ingest as a diabetic sugar substitute,<ref>{{cite journal |author1=Grotz, V Lee |author2=Henry, Robert R |author3=McGill, Janet B |author4=Prince, Melvin J |author5=Shamoon, Harry |author6=Trout, J Richard |author7=Pi-Sunyer, F Xavier | title=Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes | url=http://www.adajournal.org/article/S0002-8223%2803%2901364-6/abstract| journal=Journal of the American Dietetic Association |year=2003 |volume=103 | issue=12 | pages=1607–12| doi=10.1016/j.jada.2003.09.021 | pmid=14647086}}</ref><ref>{{cite journal | title=Sucralose and diabetes | author=Roberts, Ashley | journal=Foods & Food Ingredients Journal of Japan | year=1999 | volume=182 | pages=49–55}}</ref> but the sugars or other carbohydrates used as bulking agents in Splenda products should be evaluated individually. The recommended amount of sucralose that can be consumed on a daily basis over a person's lifetime without any adverse effects is 900 mg/kg BW/day, or about 60 g for a 70 kg (150 lb) person.<ref>{{Cite journal|last=Goldsmith|first=L. A.|year=2000|title=Acute and subchronic toxicity of sucralose|journal=Food and Chemical Toxicology |volume=38 Suppl 2|pages=S53–69|doi=10.1016/s0278-6915(00)00028-4|issn=0278-6915|pmid=10882818}}</ref> | ||
| <!-- | <!-- | ||
| 1 g for a 70 kg person is equivalent to about 75 packets of Splenda or the sweetness of 612 g or 2500 kcal of sugar. | 1 g for a 70 kg person is equivalent to about 75 packets of Splenda or the sweetness of 612 g or 2500 kcal of sugar. | ||
| Line 77: | Line 52: | ||
| --> | --> | ||
| A repeated dose study of sucralose in human subjects concluded that "there is no indication that adverse effects on human health would occur from frequent or long-term exposure to sucralose at the maximum anticipated levels of intake".<ref name=Baird>{{cite journal|title=Repeated dose study of sucralose tolerance in human subjects|author1=Baird, I. M. |author2=Shephard, N. W. |author3=Merritt, R. J. |author4=Hildick-Smith, G. | journal=]| year=2000| volume=38| issue=Suppl. 2| pages=S123–9|doi=10.1016/S0278-6915(00)00035-1|pmid=10882825}}</ref> Conversely, a ] animal study funded by the ]<ref>{{cite journal|title=New Salvo in Splenda Skirmish|journal=The New York Times|date=2008-09-02|url=https://www.nytimes.com/2008/09/23/business/23splenda.html | first=Lynnley | last=Browning | |
A repeated dose study of sucralose in human subjects concluded that "there is no indication that adverse effects on human health would occur from frequent or long-term exposure to sucralose at the maximum anticipated levels of intake".<ref name=Baird>{{cite journal|title=Repeated dose study of sucralose tolerance in human subjects|author1=Baird, I. M. |author2=Shephard, N. W. |author3=Merritt, R. J. |author4=Hildick-Smith, G. | journal=]| year=2000| volume=38| issue=Suppl. 2| pages=S123–9|doi=10.1016/S0278-6915(00)00035-1|pmid=10882825}}</ref> Conversely, a ] animal study funded by the ]<ref>{{cite journal|title=New Salvo in Splenda Skirmish|journal=The New York Times|date=2008-09-02|url=https://www.nytimes.com/2008/09/23/business/23splenda.html | first=Lynnley | last=Browning | access-date=2010-05-24}}</ref> found evidence that doses of Splenda between 100 and 1000 mg/kg BW/day, containing sucralose at 1.1 to 11 mg/kg BW/day, fed to rats reduced ], increased the pH level in the intestines, contributed to increases in body weight, and increased levels of ] (P-gp).<ref>{{cite journal |last1=Abou-Donia|first1=MB|last2=El-Masry|first2=EM|last3=Abdel-Rahman|first3=AA|last4=McLendon|first4=RE|last5=Schiffman|first5=SS |title=Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats |journal=J. Toxicol. Environ. Health A |volume=71 |issue=21 |pages=1415–29 |year=2008 |pmid=18800291 |doi=10.1080/15287390802328630|s2cid=11909980}}</ref> These effects have not been reported in humans.<ref name=Baird/> In response, McNeil Nutritionals, along with an expert panel that included scientists from Duke University, ], ], ], and ] reported in '']'' that the Duke study was "not scientifically rigorous and is deficient in several critical areas that preclude reliable interpretation of the study results".<ref>{{cite web|url=http://www.foodnavigator.com/Science-Nutrition/Sucralose-safety-scientifically-sound-Expert-panel|title=Sucralose safety 'scientifically sound': Expert panel|first=Stephen|last=Daniells|date=2009-09-02}}</ref> The other ingredients in Splenda—dextrose and maltodextrin—are listed as ] because of their long history of safe consumption.<ref>{{CodeFedReg|21|184|1444}}</ref><ref>{{CodeFedReg|21|184|1857}}</ref> | ||
| Sucralose may not be completely biologically inert, and a study showed that cooking with sucralose at high temperatures could cause it to degrade into potentially toxic compounds.<ref name=Schiffman>{{cite journal|author=Susan S. Schiffman |author2=Kristina I. Rother |title=Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues |journal=Journal of Toxicology and Environmental Health Part B: Critical Reviews |volume=16 |number=7 |pages=399–451 |doi=10.1080/10937404.2013.842523|pmc=3856475 |pmid=24219506 |year=2013}}</ref> However, only a very small amount (approximately 2–8% of sucralose consumed) is metabolized by the body, on average,<ref name=Friedman>Michael A. Friedman, Lead Deputy Commissioner for the FDA, Federal Register: 21 CFR Part 172, Docket No. 87F-0086, April 3, 1998</ref> and the amount of sucralose present in Splenda is slight. | Sucralose may not be completely biologically inert, and a study showed that cooking with sucralose at high temperatures could cause it to degrade into potentially toxic compounds.<ref name=Schiffman>{{cite journal|author=Susan S. Schiffman |author2=Kristina I. Rother |title=Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues |journal=Journal of Toxicology and Environmental Health Part B: Critical Reviews |volume=16 |number=7 |pages=399–451 |doi=10.1080/10937404.2013.842523|pmc=3856475 |pmid=24219506 |year=2013}}</ref> However, only a very small amount (approximately 2–8% of sucralose consumed) is metabolized by the body, on average,<ref name=Friedman>Michael A. Friedman, Lead Deputy Commissioner for the FDA, Federal Register: 21 CFR Part 172, Docket No. 87F-0086, April 3, 1998</ref> and the amount of sucralose present in Splenda is slight. | ||
| ==Marketing controversy== | ==Marketing controversy== | ||
| In 2006, ], the maker of ], filed suit against McNeil Nutritionals in ], alleging that Splenda's tagline; "made from sugar, so it tastes like sugar" is misleading. McNeil argued during the trial that it had never deceived consumers or set out to deceive them, since the product is in fact made from sugar. Merisant asked that McNeil be ordered to surrender profits and modify its advertising. The case ended with an agreement reached outside of court, with undisclosed settlement conditions.<ref>Browning, Lynnley (May 12, 2007) , '']''</ref> |
In 2006, ], the maker of ], filed suit against McNeil Nutritionals in ], alleging that Splenda's tagline; "made from sugar, so it tastes like sugar" is misleading. McNeil argued during the trial that it had never deceived consumers or set out to deceive them, since the product is in fact made from sugar. Merisant asked that McNeil be ordered to surrender profits and modify its advertising. The case ended with an agreement reached outside of court, with undisclosed settlement conditions.<ref>Browning, Lynnley (May 12, 2007) , '']''</ref> In 2004, Merisant filed a complaint with the ] regarding McNeil's advertising. McNeil alleged that Merisant's complaint was in retaliation for a ruling in federal court in ], which forced Merisant to stop packaging Equal in packages resembling Splenda's. McNeil filed suit in Puerto Rico seeking a ruling which would declare its advertising to not be misleading. Following Merisant's lawsuit in Philadelphia, McNeil agreed to a jury trial and to the dismissal of its lawsuit in Puerto Rico. However, on May 11, 2007, the parties reached a settlement on the case, the terms of which were not disclosed.<ref name="WSJ"/> | ||
| In 2007, Merisant France prevailed in the Commercial Court of Paris against subsidiaries of McNeil Nutritionals LLC. The court awarded Merisant $54,000 in damages and ordered the defendants to cease advertising claims found to violate French consumer protection laws, including the slogans; "because it comes from sugar, sucralose tastes like sugar" and "With sucralose: comes from sugar and tastes like sugar".<ref>Heller, Lorraine (May 14, 2007) , '']''</ref> | In 2007, Merisant France prevailed in the Commercial Court of Paris against subsidiaries of McNeil Nutritionals LLC. The court awarded Merisant $54,000 in damages and ordered the defendants to cease advertising claims found to violate French ] laws, including the slogans; "because it comes from sugar, sucralose tastes like sugar" and "With sucralose: comes from sugar and tastes like sugar".<ref>Heller, Lorraine (May 14, 2007) , '']''</ref> | ||
| A Sugar Association complaint to the ] stated that "Splenda is not a natural product. It is not cultivated or grown and it does not occur in nature."<ref>, Sugar Association Press Release, November 2, 2006</ref> McNeil Nutritionals, the manufacturer of Splenda, has responded that its "advertising represents the products in an accurate and informative manner and complies with applicable advertising rules in the countries where Splenda brand products are marketed."<ref>, ] ('']''), Nov. 2, 2006</ref> The ] created a web site to criticise sucralose which cites an association-sponsored study.<ref>" {{webarchive|url=https://web.archive.org/web/20050422015246/http://truthaboutsplenda.com/ |date=2005-04-22 }}" website by the Sugar Association</ref> | A Sugar Association complaint to the ] stated that "Splenda is not a natural product. It is not cultivated or grown and it does not occur in nature."<ref>, Sugar Association Press Release, November 2, 2006</ref> McNeil Nutritionals, the manufacturer of Splenda, has responded that its "advertising represents the products in an accurate and informative manner and complies with applicable advertising rules in the countries where Splenda brand products are marketed."<ref>, ] ('']''), Nov. 2, 2006</ref> The ] created a web site to criticise sucralose which cites an association-sponsored study.<ref>" {{webarchive|url=https://web.archive.org/web/20050422015246/http://truthaboutsplenda.com/ |date=2005-04-22 }}" website by the Sugar Association</ref> | ||
| ==References== | ==References== | ||
| Line 98: | Line 73: | ||
| *, rebuttal site run by Heartland, makers of Splenda | *, rebuttal site run by Heartland, makers of Splenda | ||
| {{J&J}} | |||
| ] | |||
| ] | ] | ||
| ] | ] | ||
Latest revision as of 15:08, 5 January 2025
Brand of sugar substitute | |
| Product type | Sugar substitute |
|---|---|
| Owner | Heartland Food Products Group |
| Country | United States |
| Introduced | 1999; 26 years ago (1999) |
| Website | www www www |
Splenda /ˈsplɛndə/ is a global brand of sugar substitutes and reduced-calorie food products. While the company is known for its original formulation containing sucralose, it also manufactures items using natural sweeteners such as stevia, monk fruit and allulose. It is owned by the American company Heartland Food Products Group. The high-intensity sweetener ingredient sucralose used in Splenda Original is manufactured by the British company Tate & Lyle.
Sucralose was discovered by Tate & Lyle and researchers at Queen Elizabeth College, University of London, in 1976. While researching in new insecticides, Shashikant Phadnis at Queen Elizabeth College misheard the instruction of his advisor Leslie Hough to "test" the chemical as "taste", due to his misunderstanding of the foreign accent. So he accidentally tasted the chemical, and to his surprise, he found it to be extremely sweet. Tate & Lyle subsequently developed sucralose-based Splenda products in partnership with Johnson & Johnson subsidiary McNeil Nutritionals, LLC. The Splenda brand was transferred to Heartland Food Products Group after its purchase of the line with investor Centerbridge Partners in 2015.
Since its approval by the United States government in 1998 and introduction there in 1999, sucralose has overtaken Equal in the $1.5-billion artificial sweetener market, holding a 62% market share. According to market research firm IRI, Splenda sales were $212 million in 2006 in the U.S. while Equal's totaled $48.7 million. According to a 2012 article in The New Zealand Herald it is "the category leader in table-top sweetener in the US".
Products
Splenda is available in a variety of products, including:
- Splenda Original Sweeteners (based on sucralose)
- Splenda Stevia Sweeteners
- Splenda Monk Fruit Sweeteners
- Splenda Allulose Sweeteners
- Splenda Liquid Sweeteners
- Splenda Coffee Creamers
- Splenda Diabetes Care Shakes
- Splenda Premium Sweet Teas
Energy (caloric) content
The energy content of a single-serving (1 g packet) of Splenda is 3.36 kcal, which is 31% of a single-serving (2.8 g packet) of granulated sugar (10.8 kcal). In the United States, it is legally labelled "zero calories"; U.S. FDA regulations allow this "if the food contains less than 5 Calories per reference amount customarily consumed and per labeled serving". One packet of sugar (10.8 kcal) contains the same caloric content as 3.2 packets (3.36 kcal each) of Splenda. Further, Splenda contains a relatively small amount of sucralose, little of which is metabolized; virtually all of Splenda's caloric content derives from the dextrose or highly fluffed maltodextrin "bulking agents" that give Splenda its volume. Like other carbohydrates, dextrose and maltodextrin have 3.75 kcal per gram.
Cooking
Unlike other artificial sweeteners, sucralose is heat stable up to 450 °F (232 °C), so Splenda can be used as a replacement for table sugar in cooking and baking, and there are Splenda products packaged specifically for this purpose. In product testing by Cook's Illustrated, the major drawback to cooking with Splenda was found to be that it does not produce the browning or caramelization the way table sugar does. However, Cook's Illustrated also found that desserts baked with Splenda were "lacking the artificial flavors that just about every other sugar substitute brings with it".
Health and safety regulation
See also: Sucralose § Health, safety, and regulationSplenda usually contains 95% dextrose (D-glucose) and maltodextrin (by volume) which the body readily metabolizes, combined with a small amount of mostly indigestible sucralose. Sucralose is made by replacing three select hydrogen-oxygen groups on sucrose (table sugar) molecules with three chlorine atoms. The tightly bound chlorine atoms create a molecular structure that is stable under intense conditions. Sucralose itself is recognized as safe to ingest as a diabetic sugar substitute, but the sugars or other carbohydrates used as bulking agents in Splenda products should be evaluated individually. The recommended amount of sucralose that can be consumed on a daily basis over a person's lifetime without any adverse effects is 900 mg/kg BW/day, or about 60 g for a 70 kg (150 lb) person.
A repeated dose study of sucralose in human subjects concluded that "there is no indication that adverse effects on human health would occur from frequent or long-term exposure to sucralose at the maximum anticipated levels of intake". Conversely, a Duke University animal study funded by the Sugar Association found evidence that doses of Splenda between 100 and 1000 mg/kg BW/day, containing sucralose at 1.1 to 11 mg/kg BW/day, fed to rats reduced fecal microflora, increased the pH level in the intestines, contributed to increases in body weight, and increased levels of P-glycoprotein (P-gp). These effects have not been reported in humans. In response, McNeil Nutritionals, along with an expert panel that included scientists from Duke University, Rutgers University, New York Medical College, Harvard School of Public Health, and Columbia University reported in Regulatory Toxicology and Pharmacology that the Duke study was "not scientifically rigorous and is deficient in several critical areas that preclude reliable interpretation of the study results". The other ingredients in Splenda—dextrose and maltodextrin—are listed as generally recognized as safe because of their long history of safe consumption.
Sucralose may not be completely biologically inert, and a study showed that cooking with sucralose at high temperatures could cause it to degrade into potentially toxic compounds. However, only a very small amount (approximately 2–8% of sucralose consumed) is metabolized by the body, on average, and the amount of sucralose present in Splenda is slight.
Marketing controversy
In 2006, Merisant, the maker of Equal, filed suit against McNeil Nutritionals in U.S. District Court, Philadelphia, alleging that Splenda's tagline; "made from sugar, so it tastes like sugar" is misleading. McNeil argued during the trial that it had never deceived consumers or set out to deceive them, since the product is in fact made from sugar. Merisant asked that McNeil be ordered to surrender profits and modify its advertising. The case ended with an agreement reached outside of court, with undisclosed settlement conditions. In 2004, Merisant filed a complaint with the Better Business Bureau regarding McNeil's advertising. McNeil alleged that Merisant's complaint was in retaliation for a ruling in federal court in Puerto Rico, which forced Merisant to stop packaging Equal in packages resembling Splenda's. McNeil filed suit in Puerto Rico seeking a ruling which would declare its advertising to not be misleading. Following Merisant's lawsuit in Philadelphia, McNeil agreed to a jury trial and to the dismissal of its lawsuit in Puerto Rico. However, on May 11, 2007, the parties reached a settlement on the case, the terms of which were not disclosed.
In 2007, Merisant France prevailed in the Commercial Court of Paris against subsidiaries of McNeil Nutritionals LLC. The court awarded Merisant $54,000 in damages and ordered the defendants to cease advertising claims found to violate French consumer protection laws, including the slogans; "because it comes from sugar, sucralose tastes like sugar" and "With sucralose: comes from sugar and tastes like sugar".
A Sugar Association complaint to the Federal Trade Commission stated that "Splenda is not a natural product. It is not cultivated or grown and it does not occur in nature." McNeil Nutritionals, the manufacturer of Splenda, has responded that its "advertising represents the products in an accurate and informative manner and complies with applicable advertising rules in the countries where Splenda brand products are marketed." The Sugar Association created a web site to criticise sucralose which cites an association-sponsored study.
References
- ^ "Tate and Lyle history".
- "FDA Approves Sucralose". U.S. Food and Drug Administration. April 1, 1998. Archived from the original on 2008-02-23.
- Browning, Lynnley (April 6, 2007), Makers of Artificial Sweeteners Go to Court, The New York Times Business section
- ^ Johnson,Avery (April 6, 2007), How Sweet It Isn't, The Wall Street Journal, Marketplace Section, p.B1
- Christopher Adams (Aug 28, 2012), US launch sweet news for kiwi supplier, The New Zealand Herald
- "SPLENDA Products | SPLENDA® Brand". No Calorie Sweetener & Sugar Substitute | SPLENDA. Retrieved 2020-06-03.
- ^ "USDA FoodData Central". United States Department of Agriculture
- Code of Federal Regulations, Title 21, Volume 2, Pg. 95 – 101.60 U.S. Food and Drug Administration
- JoAnna M. Lund & Barbara Alpert (2004). Cooking Healthy with Splenda. Perigee Trade. ISBN 978-0-399-53025-8.
- "Cooking and Baking Tips". Splenda.com.
- ^ "Splenda". Cook's Illustrated. January 1, 2004.
- "Everything You Need to Know About Sucralose". foodinsight.org. International Food Information Council. 26 November 2018. Retrieved 2020-01-03.
- Grotz, V Lee; Henry, Robert R; McGill, Janet B; Prince, Melvin J; Shamoon, Harry; Trout, J Richard; Pi-Sunyer, F Xavier (2003). "Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes". Journal of the American Dietetic Association. 103 (12): 1607–12. doi:10.1016/j.jada.2003.09.021. PMID 14647086.
- Roberts, Ashley (1999). "Sucralose and diabetes". Foods & Food Ingredients Journal of Japan. 182: 49–55.
- Goldsmith, L. A. (2000). "Acute and subchronic toxicity of sucralose". Food and Chemical Toxicology. 38 Suppl 2: S53–69. doi:10.1016/s0278-6915(00)00028-4. ISSN 0278-6915. PMID 10882818.
- ^ Baird, I. M.; Shephard, N. W.; Merritt, R. J.; Hildick-Smith, G. (2000). "Repeated dose study of sucralose tolerance in human subjects". Food and Chemical Toxicology. 38 (Suppl. 2): S123–9. doi:10.1016/S0278-6915(00)00035-1. PMID 10882825.
- Browning, Lynnley (2008-09-02). "New Salvo in Splenda Skirmish". The New York Times. Retrieved 2010-05-24.
- Abou-Donia, MB; El-Masry, EM; Abdel-Rahman, AA; McLendon, RE; Schiffman, SS (2008). "Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats". J. Toxicol. Environ. Health A. 71 (21): 1415–29. doi:10.1080/15287390802328630. PMID 18800291. S2CID 11909980.
- Daniells, Stephen (2009-09-02). "Sucralose safety 'scientifically sound': Expert panel".
- 21 CFR 184.1444
- 21 CFR 184.1857
- Susan S. Schiffman; Kristina I. Rother (2013). "Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues". Journal of Toxicology and Environmental Health Part B: Critical Reviews. 16 (7): 399–451. doi:10.1080/10937404.2013.842523. PMC 3856475. PMID 24219506.
- Michael A. Friedman, Lead Deputy Commissioner for the FDA, Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose Federal Register: 21 CFR Part 172, Docket No. 87F-0086, April 3, 1998
- Browning, Lynnley (May 12, 2007) Artificial Sweetener Makers Reach Settlement on Slogan, The New York Times
- Heller, Lorraine (May 14, 2007) Splenda ad slogans banned in France, Food Navigator
- Splenda Ads Condemned as Misleading to Consumers by International Advertising Boards, Sugar Farmers and Processors, Sugar Association Press Release, November 2, 2006
- Sugar industry files complaint over Splenda, Reuters (NBC News), Nov. 2, 2006
- "The Truth About Splenda Archived 2005-04-22 at the Wayback Machine" website by the Sugar Association
External links
- Heartland official U.S. website for Splenda
- Heartland official U.K. website for Splenda
- Splenda Truth, rebuttal site run by Heartland, makers of Splenda