Splenda is 500–600 times as sweet as sucrose, making it roughly twice as sweet as saccharin and four times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions, and can be used in baking, or in products that require a long shelf life.
Splenda is popular with dieters, as it has a low glycemic index, meaning that it is less likely to raise insulin levels and cause fat storage.
The scientific name for Splenda is Sucralose. Splenda has been approved for consumption by both the European Commission and USA. Although the scientific evidence concludes sucralose is safe, some individuals and organizations remain skeptical that it poses no long-term health risk.