Thu, Jun-15-06, 07:50
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Registered Member
Posts: 3,221
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Plan: low carb/low fat
Stats: 255/236/155
BF:32%/?/20%
Progress: 19%
Location: USA
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Quote:
Originally Posted by scott123
http://www.sugartwin.com/pi_ing.cfm
The Canadian version is made with cyclamates and the U.S. version is made with saccharin.
Saccharin can be used for baking (it doesn't break down like aspartame/nutrasweet), but I wouldn't recommend it. It is, by far, the worst tasting artificial sweetener you can buy. Splenda is in an entirely different league when it comes to taste. The downside to splenda is that it can be expensive. If you seek them out, though, you can find good deals on splenda. Walmart has a house brand (Altern) that's very inexpensive. There's an Australian source for carb free liquid splenda that's very competitively priced as well.
Although the cheapest form of splenda is probably still a little more expensive than sugar twin, the difference in quality is night and day. Plus, you can combine other sweeteners with splenda (such as Ace K) to bring down the price even further. Splenda combined with Ace K will taste 1,000 times better than sugar twin AND be substantially cheaper.
Just say 'no' to saccharin. Your baked goods will thank you
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Thanks for the info. I use Splenda all the time also, but I didn't think it worked for baking.
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