The same chlorine atoms that occur naturally in many of the vegetables we eat, have been slipped onto three sites on the sugar molecule. This stabilized sugar molecule won't break down during baking and cooking, and will pass through our digestive system unrecognized, thanks to the chlorine block. Splenda is not an artificial sweetner and as such, has no after-taste. You won't find any food warning label on the product because it requires none. Over 100 studies have found no ill effects, since it is natural sugar with a simple organic modification.
Sugar plays many roles besides sweetening in baking.
Splenda may make some recipes yield a bit less, and a tablespoon of molasses may help cookies get that hearty tan color. Dietician Deborah Thomas-Roberson is most excited about what Splenda can do for her diabetic patients, but points out that nearly all of us need to escape some calories.