Sweetzfree - for those looking for liquid splenda source

[Wyatt]

I have seen dozens of posts asking for a source for liquid splenda - this is where I have bought mine, and the transaction went smooth as silk.

Be warned though, this stuff is strong! LOL, be sure to follow the conversion directions, or you will be in for a surprise the first time you squeeze too many drops into your coffee or recipe..hehehe.

https://www.sweetzfree.com

[2big4mysize]

She has the real stuff and it is what they call liquid splenda not a watered down version like so many places have.

enjoy your freebie Wyatt

[Wyatt]

Ty 2Big How can you beat the special?

The 2 ouncer lasted me around 5 months (used it regularly for unsweetened coolaid and the like).


I'm Wyatt and I approved this message! heheh

[chutatip_t]

I just got my sweetzfree few days ago. I love them. How do we store them though? Do i need to put them in the frig or sth?

[scott123]

I don't have the exact answer 'why' not to, but the spec sheet from the manufacturer says not to refrigerate liquid splenda. If you have it, a cool, dark, dry place.

Liquid splenda, straight from the manufacturer, has a shelf life of 5 years. Because of the repackaging involved, sweetzfree splenda's longevity has been shortened. How much? I haven't a clue. My best guess would be that sweetzfree will last a year or two without a problem.

[Wyatt]

As usual, Scott123 is dead on.

I leave mine in a cool dark cupboard in the kitchen. In NH during fall, I don't have to worry much about the heat..unless you count the furnace or fireplace!

[LindaJay]

You guys got be so psyched up that I decided to order this stuff and had to patiently wait for PayPal to recover from whatever ailment brought it to its knees for three days -- but -- it's on the way -- any tips?

I expect to use it for stuff like cheesecake and flax muffins. Anything I should look out for that will affect the outcome or texture of baked goods?

Thanks!

[Wyatt]

The best tip I have for you is:

If there is any other liquid in your recipe (egg, water, cream, anything!) mix the liquid splenda in that first before you mix it with the solids.

The 1st time I made anything I put the dropper right over the dry ingredients, and it soaked into the spot it hit and didn't disperse as well.

Hope you enjoy it - best of luck on your journey!

[2big4mysize]

you can't sup this for Splenda in a recipe as that recipe is counting on the bulking action of the added powders in the powdered splenda. you can sub it for the syrups but you will need to add water too to get the right amount of liquid in your recipe.

Lindajay some folk are tasters and some aren't. Some detect an aftertaste which is why companies use mixtures of different sweetners for a blended effect.
either you love Splenda and it loves you or you don't. I wasn't able to handle any sweetened stuff during my weight loss journey but now that I'm a maintenance person I can if I limit it to once a week or less.

[scott123]

you can't sup this for Splenda in a recipe as that recipe is counting on the bulking action of the added powders in the powdered splenda. you can sub it for the syrups but you will need to add water too to get the right amount of liquid in your recipe.

2big, I disagree. The amount of bulking agent in granular splenda is so miniscule, I don't think it makes much of a difference. Granular splenda is mostly air.

[2big4mysize]

scott there is a big difference in a cup of Splenda measure and 25 drops of liquid.

[Wyatt]

I can only speak from my own experience, I have never had a problem using the liquid in any recipe. If my product becomes too runny, I add a touch more of whatever dry ingredient I was using (soy protein, almond flour, etc) to offset the difference.

[scott123]

scott there is a big difference in a cup of Splenda measure and 25 drops of liquid.

Define 'big,' 2big

From a liquid perspective, the difference is inconsequential, as 1/4 t. water is almost nothing when looking at recipes containing 1 cup of sugar.

As far as the bulking properties you get from the maltodextrin... it's only 24g of maltodextrin per cup of splenda. 24g of sugar carbs. Even though it takes up a whole cup of volume, once water hits it, it shrinks to less than 2 tablespoons of sugar. The textural qualities you get from 2 T. of sugar is just not that 'big' in this context.

The missing 2 T. of 'texture' might be noticeable in some recipes, but I think in most it would be hard to detect.

[LindaJay]

Thanks for all the info! I did follow Wyatt's advice and mix the liquid splenda with my liquids. I have never really used the full bulked up version of Spenda too much -- the small bag I bought last year is still around. I use mostly Splenda packets, since I've tried not to eat too many sweet things -- especially after the chocolate flax muffin fiasco where I wanted to eat all of them -- right then!

I expect my next venture will be pumpkin cheesecake or regular cheesecake. I'll check back for any updates, and if I find any big difference worth mentioning, I'll let you know!