“Starts with Sugar…Tastes like Sugar…but is not Sugar…” (1)
Well Johnson & Johnson®(2), you are right…it’s not sugar… It’s worse.
Here is a summary of the Five-Step Process for Creating “Sucralose” (SPLENDA).
Sucralose® International Patent A23L001:(3)
Step 1) Sucrose is tritylated with trityl chloride in the presence of dimethylformamide and 4-methylmorpholine, and the tritylated sucrose is then acetylated with acetic anhydride.
Step 2) The resulting sucrose molecule TRISPA (6,1’,6’-tri-O-trityl-penta-O-acetylsucrose) is chlorinated with hydrogen chlorine in the presence of toluene.
Step 3) The resulting 4-PAS (sucrose 2,3,4,3’,4’-pentaacetate) is heated in the presence of methyl isobutyl ketone and acetic acid.
Step 4) The resulting 6-PAS (sucrose 2,3,6,3’,4’-pentaacetate) is chlorinated with thionyl chloride in the presence of toluene and benzyltriethlyammonium chloride.
Step 5) The resulting TOSPA (sucralose pentaacetate) is treated with methanol in the presence of sodium methoxide to produce sucralose.
Does this sound like something natural? Does this sound like something you would want to put in your body?
Next time you reach for a “sugar free” or “reduced sugar” product you might want to take a minute and see if you are getting a sweet dose of chlorinated sugar conveniently labeled as Sucralose/Splenda.®
(1) www.splenda.com/index.html
(2) Splenda is a registered trademark of McNeil Nutritionals, LLC owned by Johnson and Johnson
(3) The Chemical Abstracts Service Registry number for Sucralose: 56038-13-2


