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  #1   ^
Old Wed, Jun-14-06, 22:58
fluffybear fluffybear is offline
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Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default Question for Karen about Sugar Twin

I noticed in your cookbook that you mentioned Canadian Sugar Twin.

Is there any difference between the Canadian Sugar Twin and the Sugar Twin we get here in the U.S. or are they the same product?

I have used both white Sugar Twin and Brown Sugar Twin as a sweetner for fruit or cereal but not for baking. Can I use the Sugar Twin I buy here in the U.S. for the recipes in your book?

p.s. I love your book!
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  #2   ^
Old Thu, Jun-15-06, 01:29
scott123 scott123 is offline
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Posts: 858
 
Plan: Atkins
Stats: 245/220/205 Male 6'3"
BF:
Progress: 63%
Location: Morristown, NJ, USA
Default

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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  #3   ^
Old Thu, Jun-15-06, 07:50
fluffybear fluffybear is offline
Registered Member
Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default

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


Thanks for the info. I use Splenda all the time also, but I didn't think it worked for baking.
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  #4   ^
Old Fri, Jun-16-06, 10:49
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Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Hi fluffybear,

Thanks!

The two aren't interchangeable. If you're using recipes from the book, you can use the Splenda only measurement.

Karen
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  #5   ^
Old Fri, Jun-16-06, 11:10
fluffybear fluffybear is offline
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Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default

Thanks, Karen.

I just checked out your cookbook at the library and LOVE it. Now I am going to the bookstore and buy my own copy. I can't wait to make some of the recipes.
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