JV>Great news in the paper this week about the FDA approving a new
  >no calorie sugar substitute by Johnson & Johnson.
Where have Johnson & Johnson been for the last 4 years?  We have a 
sucralose product in Canada and it's called "Splenda".
JV>It's made from sugar by changing its molecules so that it
  >passes straight thru the digestive tract. It's 600 times
  >sweeter than sugar, but tastes the same. It's safe for
  >diabetics.ÿ
We have used it for the last 4 years.
JV>It's more stable than the "blue" stuff, giving it a longer
  >shelf life, and making it more suitable for cooking.
It is definitely good for cooking.  Ours comes with a 1-800 number that 
gives us much information on preserving and jam making.  It may be a 
sugar product but there are lots of things it can't do...jam making is 
one of them.  Actually you can use it for freezer jam, not to my 
liking.
JV>The blurb sounds like something from a J&J press release,   >but 
  >this all evidently came from the FDA. 
JV>If this stuff is half as good as they say, I'll be dropping the
  >Diet Coke with Aspartame for the first product that comes along
  >with Sucralose.
ÿ
I've never seen anything using this as the sweetener.  In Canada, 
Splenda is an expensive product.  A 110 g box costs about $4.50.  When 
I use this in a recipe for cooking, you use exactly the same amount as 
you would sugar (tsp for tsp, cup for cup, etc).
On the whole, I'm glad we have it and it is a nice tasting product.  
The Splenda people put out many "Splenda" recipes.  Any recipe that 
depends on sugar to keep it from going bad, can't use Splenda in its 
place.  There is no protection in the Splenda.
                           Doris Dignard
                        ddignard@idirect.com
                    doris.dignard@capcanada.com
                      
 * 1st 2.00 #9125 * Oral Contraceptive...just say "NO"
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