Both are sucralose based, but is Capella stronger? I'm certain it is as I mixed some at 2% with 18% Watermelon LA and it's so sweet it's disgusting. Previous mixes using TFA sweetener at the same % were perfect. Anyone had any similar dealings?
Do Capella add anything else or is it just stronger? Does anyone know how much stronger?
MSDS on TFA doesn't specify sucralose, but its 10%+ of something, probably mostly sucralose. Capella is 15% Splenda brand sucralose, in water with preservatives; Water, Sucralose, Citric Acid, Sodium Citrate, Potassium Sorbate, Sodium Benzoate
TFA's website lists the ingredients as PG, water and sucralose. According to this page, TFA just uses a standard 10% of sucralose, plus 10% PG, so the rest is just water. I'd be a little wary of using Capella's if they've got all that extra stuff in it (and which is the exact reason I've never used Splenda to make my own.)
Capella's MSDS kinda sucks and doesn't list any specific ingredients or percentages, but I'd guess you're right about the 15% (or higher), considering Capella's calls theirs "SuperSweet".
That makes sense. So it's about a third stronger. I've asked both Capella and TPA to confirm what % of Sucralose they use so I'll report back here when/if they reply.
Unless they've changed it and not updated their site, TFA is 10%. I have no idea what Capella uses, although based on your experience and what /u/meanrockSD said, I'd guess 15%. I decided to stick with TFA a while back and base my recipes around it, and I think it's a good idea to stick with the same manufacturer whenever possible.
I swear I've seen pure sucralose crystals/powder available (meaning no preservatives/fillers) from some DIY vendors. You might want to check with some of them, and buy some if you find it. A relatively small amount of dry sucralose would last a long time, and you'd have complete control over the dilution ratio. I did that with EM when I first got into DIY, although I'll never use all of the crystals I bought! It was only about $4 though, so it's no big deal either way. I think dry ingredients a great idea whenever you've got that option, because you have more control and they'll last nearly indefinitely if you keep them sealed up.