 However, "Cook's Illustrated" also found that desserts baked with Splenda were "lacking the artificial flavors that just about every other sugar substitute brings with it".Splenda usually contains 95% dextrose (D-glucose) and maltodextrin (by volume) which the body readily metabolizes, combined with a small amount of mostly indigestible sucralose.Sucralose is made by replacing three select hydrogen-oxygen groups on sucrose (table sugar) molecules with three chlorine atoms.