SPLENDA® Sugar Blend FAQs | SPLENDA® Brand Skip to main content
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QA Question: 

What is SPLENDA® Sugar Blend?

SPLENDA® Sugar Blend is a mix of pure sugar (sucrose) and SPLENDA® Brand Sweetener. This product is designed to help you cut back on the sugar, while providing great taste and better baking qualities (texture and moistness, etc.) that you desire in your favorite recipes. In SPLENDA® Sugar Blend, half the sweetness comes from pure sugar and half comes from sucralose, so you will only need to use half cup of SPLENDA® Sugar Blend to replace a full cup of sugar in your favorite recipes.

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QA Question: 

When should I use SPLENDA® Sugar Blend and when should I use Granulated SPLENDA® No Calorie Sweetener?

SPLENDA® Sugar Blend is specifically designed for use with baked goods, especially those where sugar has a major role in some of the baked goods' characteristics – like volume, browning, rise, texture, and moistness. Granulated SPLENDA® No Calorie Sweetener (SPLENDA® Granulated Sweetener) offers more calorie savings and works best in recipes that use sugar for sweetness. It can be used in many baked goods, with no, or only minor, modifications.

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Who should use SPLENDA® Sugar Blend?

SPLENDA® Sugar Blend is great for anyone who wants great-tasting baked goods, but is concerned about the sugar content in traditional recipes. Everyone in your family – including kids – can enjoy the moistness, appearance, and full-sugar taste of baked goods made with SPLENDA® Sugar Blend.

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QA Question: 

Is SPLENDA® Sugar Blend gluten-free?

There are no gluten containing, grain based ingredients derived from wheat, rye, or barley, nor any ingredients derived from oats, used to produce SPLENDA® Brand Sweetener (sucralose) or the SPLENDA® Sweetener Products. We do not test our finished products for the presence of gluten.

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QA Question: 

Is SPLENDA® Sugar Blend kosher?

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Can people with diabetes use the SPLENDA® Sugar Blend products?

Yes. People with diabetes can eat a variety of food products, according to the dietary program prescribed by their doctor and/or a registered dietitian. These can include foods sweetened with sugar. However, meal plans for people with diabetes usually control total calories and/or carbohydrate intake. When used in place of sugar, SPLENDA® Sugar Blend can help people with diabetes reduce their intake of carbohydrates and calories by providing half the calories and carbohydrates of sugar, but with all of sugar's taste. It is important to note that SPLENDA® Sugar Blend does contain sugar, and other ingredients in the foods to which it is added may also provide additional calories and carbohydrates. People with diabetes need to count these calories and carbohydrates when planning their meals. In order to help people manage intake, all of the recipes made with SPLENDA® Sweetener Products available at www.splenda.com provide complete nutrition information.

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Reference List

  1. Sucralose Food Additive Petition (FAP) 7A3987. Exhibit E: Safety (submissions from 2/87-7/97).
  2. Grotz VL, Henry RR, McGill JB, et al. Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes. J Am Diet Assoc. 2003;103(12):1607-1612.
  3. Mezitis NHE, Maggio CA, Koch P, Quddoos A, Allison DB, Pi-Sunyer FX. Glycemic effect of a single high oral dose of the novel sweetener sucralose in patients with diabetes. Diabetes Care. 1996;19(9):1004-1005.
  4. Rodearmel SJ, Wyatt HR, Stroebele N, Smith SM, Ogden LG, Hill JO. Small changes in dietary sugar and physical activity as an approach to preventing excessive weight gain: the America on the Move family study. Pediatrics. 2007;120(4):e869-e879.
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  7. Sucralose Food Additive Petition (FAP) 7A3987.8-69:2041-2268. Submitted February 9, 1987.
  8. Sucralose Food Additive Petition (FAP) 7A3987.1-3:202-890. Submitted February 9, 1987.
  9. Sucralose Safety Assessment. Food Chem Toxicol. 2000;38(suppl 2):S1-S129.
  10. Goldsmith LA. Acute and subchronic toxicity of sucralose. Food Chem Toxicol. 2000;38(suppl 2):S53-S69.
  11. Kuhn C, Bufe B, Winnig M, et al. Bitter taste receptors for saccharin and acesulfame K. J Neurosci. 2004;24(45):10260-10265.
  12. Horne J, Lawless HT, Speirs W, Sposato D. Bitter taste of saccharin and acesulfame-K. Chem Senses. 2002;27(1):31-38.
  13. Nelson AL. Sweeteners: Alternatives. St Paul, MN: Eagan Press; 2000.