In 1976, Splenda (also known by it’s generic name “sucralose”) was discovered by Tate & Lyle scientists who were working with Q.E. college. More specifically, Splenda was uncovered by scientist Leslie Hough and young Indian scientist/chemist Shashikant Phadnis. The team was working to test various chemical intermdiates, such as chlorinated sugars. Working late into the day, S. Phadnis was asked by his partner to test the powder that they work working with. The young chemist incorrectly thought Ms. Hough told him to taste the powder. Upon putting it on his tongue, he realized the compound was incredibly sweet – as much as 600 sweeter than standard table sugar. After a year of further study with Tate & Lyle, the entire team eventually agreed upon the final formula.
Sucralose was initially approved for use in Canada over fifteen years ago. Other nations soon followed, including Australia, New Zealand, the United States, and the E.U. As of last year, over sixty countries have approved surcalose/Splenda’s use as a food additive.
The manufacturer’s main production plants are in Alabama and Singapore. Today, the Splenda is widely used in many common, mass-produced foods, including beverages and sports drinks, breakfast bars, sweets, and frozen goods. McNeil Nutrionals sells their proprietary blend of sucralose mixed with maltodextrin and dextrose (“bulking agents”), under the brand name Splenda. Splenda is now found across North America on diner and restaurant tables alongside sugar and other sweeteners in tiny yellow packets.
With the US’s growing obsession with low-carb diet products, the market for Splenda has exploded in recent years. Splenda provides many of the benefits of sugar – great taste and extremely strong chemical bonds make it great for baking – without the calories.