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| Viewing Page 1 of 1 (Total Posts: 12) |
| Author | Comment |
Jackie at Low Carb is Easy.com
 Aug 30, 04 - 4:50 AM |
Sweeteners
Do you want low carb products to be sweetened with polyols (sugar alcohols such as maltitol, sorbitol)? Or artificial sweeteners such as aspartame or saccharin? Or sucralose? Or do you think other alternatives should be used, such as stevia (a herb with a sweet taste used in Japan for many years)? |
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Mum26boys
Oct 16th, 2004 - 5:33 AM |
Re: Sweeteners
more products would be nice .I have noticed that my local ASDA has started introducing their own range of foods sweetened withe Splenda(sucralose) Not many products yet but a start . They have flavoured waters and chocolate at only 60p a bar in mint oranf=ge or milk flavour Well done ASDA |
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Jackie at Low Carb is Easy.com
Oct 17th, 2004 - 12:34 PM |
Re: Sweeteners
I wish I had an ASDA near me! Did you notice what the carb count per 100g is for their chocolate? The lowest I've found so far (of those that don't use polyols, that is) is plain Belgian chocolate sold in Sainsbury's (25 g carb per 100g). |
Mike in China
Nov 18th, 2004 - 8:04 PM |
Re: Sweeteners
Anyone the active ingrdient in Equal and the carb count? |
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Jackie at Low Carb is Easy.com
Nov 19th, 2004 - 4:01 AM |
Re: Sweeteners
Mike The active ingredient is aspartame but the Equal website is strangely reticent about giving the carb counts for the various formulations and I haven't so far been able to find carb count details on a general web search - will continue looking! Jackie |
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Pat
Sep 19th, 2005 - 6:43 AM |
Re: Sweeteners
Yesterday I made the Almond Slice recipe from the cookbook and topped it with a cream cheese,sugar free vanilla pudding mix,splenda and cream mix with sliced strawberries. It made a delicious dessert for Sunday lunch but my husband felt that the cake part was not sweet enough. As I don't want to add more Splenda because of the carbs I need another sweetener and it must be one that works for baking. Can anyone recommend anything I can buy in the UK? Pat |
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Jackie at Low Carb is Easy
Sep 21st, 2005 - 10:12 AM |
Re: Sweeteners
Pat If it's just the extra carbs you want to avoid, why not use Splenda in tablet form to provide the extra sweetening? I often do this, either crushing them with the back of a spoon and mixing the powder into the baking mix, or dissolving them in a little hot water and mixing into a wet ingredient such as egg. Otherwise you can use Hermesetas Liquid, which is acesulfame and saccharine - no aspartame! It doesn't lose sweetness when baked. It can be difficult to get hold of, though. I get my local chemist (Lloyds) to order it for me. I have to buy 6 bottles at a time but luckily it doesn't go off for years. Users outside the EU can use stevia of course, but unfortunately it's not a permitted item within the EU. Hope this helps |
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Pat
Sep 21st, 2005 - 12:33 PM |
Re: Sweeteners
Thank you for a brilliant answer Jackie. I hadn't thought of using Spenda tabs! Actually I received some Stevia in the post this am. I got it from a registered herbalist and I think that as it is sold as a herbal medicine it is legal. I certainly hope so! Pat |
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Pat
Sep 21st, 2005 - 12:51 PM |
Re: Sweeteners
and again- I have just made the chocolate Yule Log using Splenda tabs dissolved in water.It looks and smells wonderful. I wonder which liquid sweetener you used Jackie? Pat |
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Jackie at Low Carb is Easy
Sep 23rd, 2005 - 4:36 AM |
Re: Sweeteners
Pat Glad you're liking the recipes! Using stevia is very much trial and error, as there are no standardised strengths/levels of purity. Some powdered brands have added fillers, while the liquid formulations have a varying degree of dilution. Brands also differ in terms of which parts of the herb have been used and in what ratio, which affects how much of a 'licorice' aftertaste they have. If your supply comes with recipe examples, that will give you an idea of how much to use. Otherwise, you'll have to start with a very small amount (it is usually extremely concentrated) and work it out by experience!. To give you an idea, I use about 2/3 teaspoon of my stevia powder in a Victoria sponge recipe which contains 1 cup of 'flour' (ground almonds and protein powder, or whatever you're using for the bakemix). I use about 3 or 4 drops of my liquid stevia to sweeten one serving of natural yoghurt. But as I said, how much to use is very brand- and formulation-specific. You've then also got to take into account different people's sensitivity to sweetness ... Mine is really acute now, because I've been on a very low carb/no sugar diet for so long. Things that taste just right to other people taste sickly sweet to me! Stevia certainly tastes a bit different, but I think it's one of those acquired tastes. After all, the Japanese use it to sweeten virtually everything (not just 'diet' products). Sometimes I use a mixture of sweeteners including stevia because it's probably the 'healthiest' of the sweeteners, plus Splenda and/or Hermesetas Liquid because that helps to reduce the 'licorice' effect of the stevia. When I made the Yule Log last neither granular Splenda nor stevia were available, so I would have used granular Hermesetas Gold and liquid Hermesetas. Nowadays I only use Splenda granular, Splenda tablets, Hermesetas Liquid, stevia powder and stevia liquid. Good luck with your stevia! |
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Pat
Sep 24th, 2005 - 7:22 AM |
Re: Sweeteners
Thank you Jackie. I certainly do like the recipes. It is great finding "English" style recipes for low carb as all my low carb recipe books in print are published in USA and the ingredients are not all available here. I'll treat my stevia with care until I get used to it. Like you I no longer have as sweet a tooth as I did before low carbing. Pat |
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mirry
Apr 12th, 2006 - 1:14 AM |
Re: Sweeteners
Hi, I picked up FRUISANA FRUIT SUGAR it has a low GI of 19 (regular sugar is 65,glucose 100). It is suitable for baking and cooking. It is a natural sugar. You use one third less than a recipe states. I purchased it in tescos. www.fruisana.com |
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