Tue, Jan-11-05, 10:59
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Experimenter
Posts: 25,863
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Oops... mispelled it, Tagatose. The part I'm excited about is it should have the same properties as sugar when cooking. So your fancier baking should come out a little better because it has the same crystalline structure as sugar. Sugar alcohols do also, but they have some bad effects on the GI system. (I swear I've nearly melted my sheets with some of the methane I've produced after eating chocolate with SA in it). Splenda and chocolate don't marry well and I don't care for the taste of other, non-SA, sweeteners. So having something with the same sort of properties of sugar is very exciting to me.
I don't care for Stevia, it tastes pretty nasty to me.
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