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jyrenth 04-07-2008 08:42 PM

Splenda?
 
I'm a bit confused as to whether Splenda will ferment or not. I've seen it said on these forums (mostly about sweetening Apfelwein, which is what I'm looking at doing as well) that Splenda is non-fermentable. I looked at a package of Splenda, and the very first ingredient listed is Dextrose, which is fermentable. I did a little research, and found this link to the FDA's website on another forum:
http://www.fda.gov/ohrms/dockets/doc...-000002-02.pdf
Throughout the document, it states things such as:

Quote:

SPLENDAŽ Granular product does contain fermentable carbohydrate (maltodextrin) per 0.5 g serving.
Which confuses me even further, since it lists maltodextrin (the second ingredient listed) as the fermentable carbohydrate, and doesn't mention the dextrose.

To further confuse me, the same FDA document states this:

Quote:

McNeil is unaware of any evidence showing the fermentability of sucralose.
Also, at http://splendatruth.com/ (run by McNeil Nutritionals, the people who do Splenda) it says

Quote:

SPLENDAŽ Brand Sweetener is the brand name for sucralose.
Which seems to imply that Splenda is pure sucralose, contradicting the package that says sucralose is the least common ingredient in package next to dextrose (most) and maltodextrine (in the middle).

So after all this confusion, my conclusion is to come here and hope someone who has actually used Splenda in a brew will reply. If I put Splenda in something to sweeten it, will the yeast eat it up?

Tusch 04-07-2008 09:03 PM

There are plenty of things in splenda as you saw on the ingredients list. But on whole it is not fermentable. I am kind of confused by your questions. You seemed to have a mix of complex chemistry based questions about its contents, but then you end with really just wanting to know if it will sweeten your brew without fermenting.

I personally don't know enough to go into the higher level of intelligent discussion, but if you really just want to know if you can sweeten your brew safely? THen yeah, you can.

Yuri_Rage 04-07-2008 09:20 PM

I just read your sources. According to the first, only the small packets contain dextrose. In bulk granular form, it's all maltodextrin and sucralose, neither of which are fermentable.

Also, be sure you don't get the sugar blend intended for baking - roughly 50% of that product will be fermentable.

blacklab 04-07-2008 09:45 PM

I have an organic chemist buddy, who also is really into the low carb thing. He explained the Splenda thing to me in layman's terms, and I was like, no dude, go even lower, I have my MBA.

So, the simple explanation is that Splenda, although it is the nearest low cal/diet alternative to real sugar you can get, is an engineered product.

They start with real sugar, then do some chemist type stuff to it, and the result it what's called a 'left handed' sugar, which basically means it won't play with everyone else. It has a similar taste to regular(right handed?) sugar, but it won't interact chemically in the same way. For this reason, it won't ferment, and if you're on a low carb diet, it won't raise your blood sugar.

So that's my two cents, but hey, I took the afternoon off to watch the finals and am on my 2nd IPA. So there you go.

EDIT - cleaned up my beerish grammar.

Denny's Evil Concoctions 04-07-2008 09:55 PM

I wouldn't use that crap if you paid me.

Hmm.. lets bond chlorine to a sugar molecule and do no long term testing. Oh yeah!

Lets put it in our coffee while eating our transfat margarine and eating sugar free (aspartame) jam.

blacklab 04-07-2008 10:05 PM

Quote:

Originally Posted by Denny's Evil Concoctions
I wouldn't use that crap if you paid me.

Hmm.. lets bond chlorine to a sugar molecule and do no long term testing. Oh yeah!

Lets put it in our coffee while eating our transfat margarine and eating sugar free (aspartame) jam.

Of course! Where you been the last 30 years, Denny! Let's have a carpet company create food products(Monsanto/aspartame).

Is Splenda cool in CA? The FDA here is a joke, but I thought perhaps CA has higher standards. I heard that a former Monsanto board member was actually the approver when the FDA greenlighted aspartame.

Denny's Evil Concoctions 04-07-2008 11:01 PM

Quote:

Originally Posted by blacklab
Of course! Where you been the last 30 years, Denny! Let's have a carpet company create food products(Monsanto/aspartame).

Is Splenda cool in CA? The FDA here is a joke, but I thought perhaps CA has higher standards. I heard that a former Monsanto board member was actually the approver when the FDA greenlighted aspartame.

And it was Rumsfield that pushed it through after thet denied it several times.

Yeah, It's approved up here. There is an ongoing legal battle with a non GMO farmer who's crop was infected by GMO pollen from a GMO crop nearby, and Monsanto was suing him because he had their DNA in his crop.

Air Pirate 04-07-2008 11:25 PM

are there any health risks with splenda, real or imaginary?

jyrenth 04-07-2008 11:56 PM

I feel like I should be more specific to my question, as the responses seem to be all over the place.

I know what sucralose is. It's a sucrose molecule with three of the hydroxide ions replaced with chloride. I just want to know if anyone has put Splenda in a brew, and what happened.

OFF-TOPIC SECTION: In looking into this, I inadvertently found tons of pages about the health concerns with sucralose, and they all pretty much conclude that there is nothing dangerous about it. About 92%-98% comes straight out of you without your body messing with it (through feces and urine), and the other 2%-8% that your body does metabolize has been shown to have no negative effects at all until a ridiculous amount is consumed (thousands of packets per day sustained over months), which can be said about anything.
For some reason, aspartame came into this thread as well. All the health risks with aspartame were just a huge internet "hoax" that were unsupported by fact. All tests have shown that aspartame is perfectly safe unless you eat a ridiculous amount of it (hundreds of packets per day over extended periods of time). I don't understand why people jump all over unsupported claims of something being bad for you, but are so apprehensive to believe that something is perfectly fine. Everybody loves a bad guy, I guess.
Basically, what you hear about Splenda giving you cancer and whatnot is all media hype. It's just like the killer bee epidemic we had in the 90s, and countless other things since then.

Back on topic, I found out that the reason sucralose is such a minor ingredient in Splenda packets is because it is so sweet. Apparently they put a tiny bit of it in with a bunch of dextrose to give it a consistency and level-of-sweetness similar to sugar.

Quote:

I just read your sources. According to the first, only the small packets contain dextrose. In bulk granular form, it's all maltodextrin and sucralose, neither of which are fermentable.
The same source says that maltodextrin IS fermentable, though -- check out the first quote in my original post from it. I didn't realize only the packets have Dextrose. I was basing the ingredient list off a packet that I picked up, not the FDA article. Do you know if that would make a difference?

Yuri_Rage 04-08-2008 12:03 AM

I think that article is talking about fermentability of maltodextrin inside the human body (i.e., by bacteria). It is NOT fermentable by brewer's yeast and is a common adjunct used to add body and mouthfeel. Neither is sucralose fermentable by brewer's yeast, which is the reason that Splenda is so commonly recommended for backsweetening live beer. I've used it for that purpose (from a bag bought at the grocery store, pic below), and and I can confirm that it DOES NOT ferment. Be careful...a little goes a long way!

http://www.splenda.com/images/splend..._nutrition.jpg


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