My understanding is that Aspartame is more unlimited than Splenda, Xylitol and other similar bases. Sucralose is very light but still has some sugar properties in very large quantities. I use Aspartame sparingly for a few things and Splenda for all cooked stuff as Aspartame loses its flavour when heated. I also suggest that as long as you don't go substantially over it's not going to make a huge difference.