Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Ok. I'll bite. I'm guessing this would have been a great email to send around April 1st. In reading through the ingredients, it sure does make one want to just go toss the box of Splenda! (and not even on the compost heap!) After I learned how caffeine free coffee was made, I decided to stop drinking it. Better to just drink regular coffee and control one's self. + John - altonmcguiness Sunday, January 04, 2009 10:54 PM make your own sucralose Grandma's Home-Made Sucralose (Reprinted from "Better Meals Through Chemistry" by Alton McGuiness, Jr.) "The most indispensable ingredient of all good home cooking - love, for those you are cooking for." - Sophia Loren If you love the great taste of Splenda® sweetener ("Made from sugar, so it tastes like sugar"), you're a fan of sucralose – known affectionately to gourmets around the world as 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose. If you are a die-hard traditionalist or do-it-yourselfer, you may have thought about whipping up a batch in your kitchen, just like grandma used to do. Here's your chance. ....... .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Consider me officially abstaining from atrificial sweeteners... GAKKKKK LOL lc carol altonmcguiness wrote: > > > *Grandma's Home-Made Sucralose* > > * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Who has all these chemicals at their disposal to make their own sucralose anyway? It's going to cost you an arm & a leg to get all these chemicals and they aren't going to sell it to you legitimately unless you have ties with a laboratory or other scientific outlet. They're gonna think you are a meth-labber or something. Isn't it just easier to use real sugar or agave nectar instead (or none at all)? --- On Sun, 1/4/09, altonmcguiness <altonmcguiness wrote:altonmcguiness <altonmcguiness make your own sucralose Date: Sunday, January 4, 2009, 9:54 PM Grandma's Home-Made Sucralose (Reprinted from "Better Meals Through Chemistry" by Alton McGuiness, Jr.) "The most indispensable ingredient of all good home cooking - love, for those you are cooking for." - Sophia Loren If you love the great taste of Splenda® sweetener ("Made from sugar, so it tastes like sugar"), you're a fan of sucralose – known affectionately to gourmets around the world as 4,1',6'-trichloro- 4,1',6'-trideoxy galactosucrose. If you are a die-hard traditionalist or do-it-yourselfer, you may have thought about whipping up a batch in your kitchen, just like grandma used to do. Here's your chance. This recipe has been handed down for generations, starting with U.S. patent 4,362,869 which was filed on December 4th, 1980, just in time for holiday baking. At least a dozen more patents have come along since then, but most people use the original method which is fine as long as you're not too worried about impurities or residual hydrochloric acid. Sucralose can be used as a substitute for sugar, but in lesser amounts since the same "magic trick" that is used to make pesticides more potent – chlorination – is used here to make the sugar more potent. So you use less! And since your body can't use sucralose the way it uses sugar, ninety percent of the sucralose you eat comes back out again. They hope to find out where that other ten percent goes someday in the future, but sucralose is something you can enjoy today! Ingredients 2 cups white sugar1 quart water2 quarts pyridine4 cups acetic anhydride1 cup thionyl chloride1 cup sulphuryl chloride4 cups dimethylformamideA pinch of Splenda® brand sucralose2 ion exchange columnsCheeseclothLarge mixing bowl (not plastic)Ice cream maker (at least 1½ quart capacity; hand-crank or electric)Rock saltIce Notes on Ingredients Pyridine is a toxic colorless flammable liquid with a disagreeable, putrid fish-like odor, and is usually derived from coal tar although if you are out of coal you can whip up a batch using acetaldehyde, formaldehyde and ammonia. Acetic anhydride is the chemical compound with the formula (CH3CO)2O and is used in lots of recipes, like the one that you use to refine opium into heroin. Thionyl chloride is listed as a "Schedule 3" compound under the Chemical Weapons Convention Act, along with phosgene gas and cyanide, so be sure that you start on the paperwork at least six months before you need it. Sulfuryl chloride is a colorless liquid with a thick pungent odor so be sure to leave the windows open, especially since it can explode on contact with water. Since sulfuryl chloride is not found in nature, it can be pricey but when it comes to attaching chlorine atoms to sugar, pesticides, etc. there is just no substitute. Dimethylformamide has been linked to cancer and birth defects in humans and penetrates most plastics, so be sure to use a glass or metal mixing bowl. Steps 1. Be sure to use all of the necessary safety precautions that grandma taught you in chemistry lab. 2. Slowly add the acetic anhydride to the pyridine. When it is dissolved, pour half of it into the ice cream maker, reserving the other half for later. Pack the ice cream maker bucket with ice and rock salt to bring the temperature of the pyridine-acetic anhydride solution to around four degrees below zero Fahrenheit. Be sure to never use the ice cream maker for anything else ever again. 3. Add the sugar and crank the ice cream maker for about four hours. If you are using a hand-crank ice cream maker, you will probably want to get family members or neighborhood kids to take turns – when they hear that their reward will be cookies made with chlorinated table sugar, they'll be eager to help! 4. After four hours, most of the sucrose will now be sucrose-6-acetate, which sounds tasty but the overpowering toxic fishy scent of the pyridine will help remind you not to sample the goods until we're finished. Separate out the sucrose-6-acetate using the ion exchange column; if you don't have an ion exchange column, try whisking in the whites of six eggs and a pinch of baking powder, then strain through two layers of cheesecloth. Note that this latter method will not work. 5. Now, we'll make some fresh "Vilsmeier reagent." Pour the thionyl chloride into a mixing bowl and add the dimethylformamide. Put some plastic wrap over the bowl and put it in the freezer for four hours until a white precipitate forms. Take it out of the freezer and pour into the ice cream maker. Resist the urge to lick the bowl! As if your life depended on it, which it does. 6. Mix the sucralose-6- acetate with the Vilsmeier reagent, and add the remaining pyridine-acetic anhydride solution plus a quart of water, and whisk for as long as you can stand the fumes. This is the magic step that adds the chlorine to the sugar to give it its distinctive chemical structure and make it superdy-duperdy sweet. 7. Add one quart of water and cook over low heat to drive off the pyridine and other stuff. Run the resulting solution over another ion exchange column. I'm pretty sure that's the next step, I was having trouble thinking straight when Grandma showed me this because of all the fumes. I think it was my Grandma anyway. 8. The liquid you have left should have about 1 cup of sucralose and 1 cup other stuff that came pretty close to being sucralose, but no cigar. Put this in the freezer and add the pinch of sucralose. This will cause the sucralose in the liquid to crystallize and come out of the solution and mostly leave everything else behind. It's weird that you need sucralose to make sucralose, isn't it? Maybe it's just the dimethylformamide talking, but how the heck did they make it the first time? 9. Strain through a cheesecloth. Voila, a chlorine-enriched, zero-calorie sweetener just like Grandma used to make! 10. Sucralose is an amazing 600 times sweeter than sugar, so mix the 1 cup of sucralose with 599 cups of suitable "filler material" (sawdust, baby laxative, etc.) and use just like sugar. Now go make those cookies! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Go with out Sugar or have less Jenn Tuesday, January 06, 2009 10:08 AM Re: make your own sucralose Who has all these chemicals at their disposal to make their own sucralose anyway? It's going to cost you an arm & a leg to get all these chemicals and they aren't going to sell it to you legitimately unless you have ties with a laboratory or other scientific outlet. They're gonna think you are a meth-labber or something. Isn't it just easier to use real sugar or agave nectar instead (or none at all)? --- On Sun, 1/4/09, altonmcguiness <altonmcguiness > wrote: altonmcguiness <altonmcguiness > make your own sucralose Date: Sunday, January 4, 2009, 9:54 PM Grandma's Home-Made Sucralose (Reprinted from "Better Meals Through Chemistry" by Alton McGuiness, Jr.) "The most indispensable ingredient of all good home cooking - love, for those you are cooking for." - Sophia Loren If you love the great taste of Splenda® sweetener ("Made from sugar, so it tastes like sugar"), you're a fan of sucralose – known affectionately to gourmets around the world as 4,1',6'-trichloro- 4,1',6'-trideoxy galactosucrose. If you are a die-hard traditionalist or do-it-yourselfer, you may have thought about whipping up a batch in your kitchen, just like grandma used to do. Here's your chance. This recipe has been handed down for generations, starting with U.S. patent 4,362,869 which was filed on December 4th, 1980, just in time for holiday baking. At least a dozen more patents have come along since then, but most people use the original method which is fine as long as you're not too worried about impurities or residual hydrochloric acid. Sucralose can be used as a substitute for sugar, but in lesser amounts since the same "magic trick" that is used to make pesticides more potent – chlorination – is used here to make the sugar more potent. So you use less! And since your body can't use sucralose the way it uses sugar, ninety percent of the sucralose you eat comes back out again. They hope to find out where that other ten percent goes someday in the future, but sucralose is something you can enjoy today! Ingredients 2 cups white sugar1 quart water2 quarts pyridine4 cups acetic anhydride1 cup thionyl chloride1 cup sulphuryl chloride4 cups dimethylformamideA pinch of Splenda® brand sucralose2 ion exchange columnsCheeseclothLarge mixing bowl (not plastic)Ice cream maker (at least 1½ quart capacity; hand-crank or electric)Rock saltIce Notes on Ingredients Pyridine is a toxic colorless flammable liquid with a disagreeable, putrid fish-like odor, and is usually derived from coal tar although if you are out of coal you can whip up a batch using acetaldehyde, formaldehyde and ammonia. Acetic anhydride is the chemical compound with the formula (CH3CO)2O and is used in lots of recipes, like the one that you use to refine opium into heroin. Thionyl chloride is listed as a "Schedule 3" compound under the Chemical Weapons Convention Act, along with phosgene gas and cyanide, so be sure that you start on the paperwork at least six months before you need it. Sulfuryl chloride is a colorless liquid with a thick pungent odor so be sure to leave the windows open, especially since it can explode on contact with water. Since sulfuryl chloride is not found in nature, it can be pricey but when it comes to attaching chlorine atoms to sugar, pesticides, etc. there is just no substitute. Dimethylformamide has been linked to cancer and birth defects in humans and penetrates most plastics, so be sure to use a glass or metal mixing bowl. Steps 1. Be sure to use all of the necessary safety precautions that grandma taught you in chemistry lab. 2. Slowly add the acetic anhydride to the pyridine. When it is dissolved, pour half of it into the ice cream maker, reserving the other half for later. Pack the ice cream maker bucket with ice and rock salt to bring the temperature of the pyridine-acetic anhydride solution to around four degrees below zero Fahrenheit. Be sure to never use the ice cream maker for anything else ever again. 3. Add the sugar and crank the ice cream maker for about four hours. If you are using a hand-crank ice cream maker, you will probably want to get family members or neighborhood kids to take turns – when they hear that their reward will be cookies made with chlorinated table sugar, they'll be eager to help! 4. After four hours, most of the sucrose will now be sucrose-6-acetate, which sounds tasty but the overpowering toxic fishy scent of the pyridine will help remind you not to sample the goods until we're finished. Separate out the sucrose-6-acetate using the ion exchange column; if you don't have an ion exchange column, try whisking in the whites of six eggs and a pinch of baking powder, then strain through two layers of cheesecloth. Note that this latter method will not work. 5. Now, we'll make some fresh "Vilsmeier reagent." Pour the thionyl chloride into a mixing bowl and add the dimethylformamide. Put some plastic wrap over the bowl and put it in the freezer for four hours until a white precipitate forms. Take it out of the freezer and pour into the ice cream maker. Resist the urge to lick the bowl! As if your life depended on it, which it does. 6. Mix the sucralose-6- acetate with the Vilsmeier reagent, and add the remaining pyridine-acetic anhydride solution plus a quart of water, and whisk for as long as you can stand the fumes. This is the magic step that adds the chlorine to the sugar to give it its distinctive chemical structure and make it superdy-duperdy sweet. 7. Add one quart of water and cook over low heat to drive off the pyridine and other stuff. Run the resulting solution over another ion exchange column. I'm pretty sure that's the next step, I was having trouble thinking straight when Grandma showed me this because of all the fumes. I think it was my Grandma anyway. 8. The liquid you have left should have about 1 cup of sucralose and 1 cup other stuff that came pretty close to being sucralose, but no cigar. Put this in the freezer and add the pinch of sucralose. This will cause the sucralose in the liquid to crystallize and come out of the solution and mostly leave everything else behind. It's weird that you need sucralose to make sucralose, isn't it? Maybe it's just the dimethylformamide talking, but how the heck did they make it the first time? 9. Strain through a cheesecloth. Voila, a chlorine-enriched, zero-calorie sweetener just like Grandma used to make! 10. Sucralose is an amazing 600 times sweeter than sugar, so mix the 1 cup of sucralose with 599 cups of suitable "filler material" (sawdust, baby laxative, etc.) and use just like sugar. Now go make those cookies! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Sugar In the Raw is certified vegan, which means it wasn't processed with bone char filters (considered "blonde" sugar). Brown sugar is processed white sugar with the molasses added back in, so if you don't trust regular brown sugar as being vegan (some is made with sugar beets (vegan) while others are made with cane sugar (not vegan)), go with Sucanat or Rapadura (Rapadura is the same as Sucanat, only finer and more expensive). Sucanat is to big & granular for my tastes, so when I do use it, I use my coffee grinder to make it smaller and it dissolves much better that way. --- On Mon, 1/5/09, holly flom <hflom wrote:holly flom <hflomRE: make your own sucralose Date: Monday, January 5, 2009, 2:25 PM And also Sugar in the Raw is just white processed sugar dyed with molasses..I was shocked when I learned that as well. Yes stick to agave or Stevia..but that takes some getting used to. For baking Sucanat is awesome. ( stands for Sugar Cane Natural) Holly Flom Certified Health Coach AFAA Certified Personal Trainer www.hardwiredbyjuic eplus.com [fatfree_ vegan@ s.com] On Behalf Of John Daleske Monday, January 05, 2009 3:27 PM Re: make your own sucralose Ok. I'll bite. I'm guessing this would have been a great email to send around April 1st. In reading through the ingredients, it sure does make one want to just go toss the box of Splenda! (and not even on the compost heap!) After I learned how caffeine free coffee was made, I decided to stop drinking it. Better to just drink regular coffee and control one's self. + John - altonmcguiness Sunday, January 04, 2009 10:54 PM make your own sucralose Grandma's Home-Made Sucralose (Reprinted from "Better Meals Through Chemistry" by Alton McGuiness, Jr.) "The most indispensable ingredient of all good home cooking - love, for those you are cooking for." - Sophia Loren If you love the great taste of Splenda® sweetener ("Made from sugar, so it tastes like sugar"), you're a fan of sucralose – known affectionately to gourmets around the world as 4,1',6'-trichloro- 4,1',6'-trideoxy galactosucrose. If you are a die-hard traditionalist or do-it-yourselfer, you may have thought about whipping up a batch in your kitchen, just like grandma used to do. Here's your chance. ...... .. Quote Link to comment Share on other sites More sharing options...
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