Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Karen's Corner
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Mon, Jan-20-03, 14:55
SarahO's Avatar
SarahO SarahO is offline
Senior Member
Posts: 926
 
Plan: Atkins
Stats: 167.5/122/115 Female 61 inches
BF:
Progress: 87%
Location: NC
Default that nasty sweetener aftertaste

Hi Karen,

A friend and I have been experimenting with lc desserts, and we are finding the sweetener aftertaste to be a problem. Both of us are really bothered by it, even in recipes that other people rave about in posts here. I usually use a combination of splenda, sugar twin (from canada) and sometimes da vinci syrups.

Do you have any strategies to cut down on that bitterness? We have noticed that cream seems to cut it really well. For instance, for a party on the weekend I made almond biscotti and key lime pie from the Low Carb Comfort Food cookbook. The key lime pie tasted great, but the biscotti had the strong aftertaste, even though it had less sweetener.

For now I am sticking to desserts with lots of dairy, but would really appreciate any advice you have. thanks! -Sarah
Reply With Quote
Sponsored Links
  #2   ^
Old Mon, Jan-20-03, 15:55
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Hmm, I don't think there is any way to combat it, except in the way you pointed out.

My personal preference is a combination of chicolin and stevia. There is no chemical aftertaste, but the full mouth feel of sugar is absent.

When I'm making sweets for guests or at the restaurant, I use a combo of Canadian Sugar Twin and Splenda, but I use half the amount called for. If a recipe says 1 cup Splenda - or sugar - I use 1/4 cup each of Sugar Twin and Splenda.

Karen
Reply With Quote
  #3   ^
Old Tue, Jan-21-03, 14:22
SarahO's Avatar
SarahO SarahO is offline
Senior Member
Posts: 926
 
Plan: Atkins
Stats: 167.5/122/115 Female 61 inches
BF:
Progress: 87%
Location: NC
Default

OK, I will try combining and reducing the sweeteners like you said and see if that helps. Thanks Karen!
Reply With Quote
  #4   ^
Old Tue, Jan-21-03, 15:05
wcollier wcollier is offline
Mad Scientist
Posts: 4,402
 
Plan: Healthy eating/lifestyle
Stats: 156/115/115 Female 5'4 - small frame
BF:
Progress: 100%
Default

Quote:
Originally posted by Karen
My personal preference is a combination of chicolin and stevia. There is no chemical aftertaste, but the full mouth feel of sugar is absent.


Hi Karen:

That is my favorite as well. I made the mock danish with splenda the first time (so as not to stray from the recipe) and noticed the aftertaste. I also tried the DaVinci syrup with the same effect. I just don't get that with my stevia/chicolin. I also don't get that feeling of "having to have more" with stevia, which I get with splenda.

Is there a "full mouth feel of sugar" with splenda? I'm not really sure what that means, I guess, cause I rarely have it.

I'm kind of excited that such a good cook as yourself prefers stevia. I have a low carb stevia cookbook (I ordered from the US), but haven't made many things with it. The cheesecakes look wonderful though, especially the frozen lime pie. I'm always afraid if I make something, I'll eat the whole thing in one sitting. I forget, that it was the sugar causing the bad eating behaviour.

Are all your desserts "stevia" friendly? I have a conversion chart in my stevia cookbook I can use.

Thanks,
Wanda
Reply With Quote
  #5   ^
Old Tue, Jan-21-03, 16:04
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Quote:
Are all your desserts "stevia" friendly? I have a conversion chart in my stevia cookbook I can use.


Yep! The thing about using artificial sweeteners is you always use them to taste. The provide nothing to the actual "structure" of whatever you are making.

The full mouth feel comes from the combination of Sugar Twin and Splenda. Either by themselves does not have it.

Karen
Reply With Quote
  #6   ^
Old Tue, Jan-21-03, 17:06
wcollier wcollier is offline
Mad Scientist
Posts: 4,402
 
Plan: Healthy eating/lifestyle
Stats: 156/115/115 Female 5'4 - small frame
BF:
Progress: 100%
Default

Quote:
Originally posted by Karen

The full mouth feel comes from the combination of Sugar Twin and Splenda. Either by themselves does not have it.

Karen


Karen, is that the same thing as the synergistic sweetness that Dr. Atkins talks about when mixing different sweeteners together?
Reply With Quote
  #7   ^
Old Tue, Jan-21-03, 17:22
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

It is indeed!

Karen
Reply With Quote
  #8   ^
Old Wed, Jan-29-03, 19:00
Stargrrl's Avatar
Stargrrl Stargrrl is offline
Registered Member
Posts: 29
 
Plan: Carbohydrate Addicts then Atkins now trying Somersizing
Stats: 122/118/110
BF:Dont know
Progress: 33%
Location: Inland Valley, Ca.
Lightbulb

What about the sweetener used in Crystal Light? It has no aftertaste whatsoever!

Stargrrl
Reply With Quote
  #9   ^
Old Wed, Jan-29-03, 23:53
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Crystal light - as far as I know - is sweetened with aspartame and ace-k. There are a lot of reasons not to consume aspartame, but like anything chemically derived, you'll find the pro-people and the con-people.

Aspartame is also not heat stable so you can't bake with it.

Karen
Reply With Quote
  #10   ^
Old Thu, Jan-30-03, 17:17
Stargrrl's Avatar
Stargrrl Stargrrl is offline
Registered Member
Posts: 29
 
Plan: Carbohydrate Addicts then Atkins now trying Somersizing
Stats: 122/118/110
BF:Dont know
Progress: 33%
Location: Inland Valley, Ca.
Default

Thats too bad... I dont know if its just me but I just dont find an aftertast with crystal light whatsoever. They must have done something right! I dont have too much experience with baking although I love to cook (Cooking Light zine I just LOVE) or especially with low carb baking but I am going to be trying a bread recipe I got turned on to here. My in laws have a bread machine so Im taking myself, husband and recipe over there this weekend to give it a try, wish me luck!
Reply With Quote
  #11   ^
Old Tue, Feb-04-03, 16:16
Lindy Bell Lindy Bell is offline
New Member
Posts: 4
 
Plan: Schwarzbein
Stats: 140/138/125
BF:
Progress: 13%
Default

Hi Karen,

This is my first post--what a great forum! I've just ordered some of the chicolin and stevia from Canada and was wondering how much of the mixture to use to replace one cup of sugar (or any other amount). The Wolfe Clinic website says 1 tsp. replaces 1 cup of sugar, but that sounds low. Is it correct?

Thanks so much,
Linda
Reply With Quote
  #12   ^
Old Tue, Feb-04-03, 23:36
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

For fattier things like mousses and cheesecakes, you will have to use a bit more than if you were making something with a smaller amount of fat. The beauty is that you can add it to taste as it adds no structure or texture to desserts.

Karen
Reply With Quote
  #13   ^
Old Mon, Feb-10-03, 13:12
sherryf135 sherryf135 is offline
New Member
Posts: 10
 
Plan: Atkins
Stats: 150/150/130
BF:25
Progress: 0%
Location: Washington, DC
Default where do you get the chicolin and stevia

Does it come together.
Can you tell me about this stuff
Reply With Quote
  #14   ^
Old Mon, Feb-10-03, 13:30
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Quote:
Does it come together.


Not as far as I know. If you scroll up to my January 20th post, there's a link to a site that goes into Chicolin and Stevia in full detail.

Karen
Reply With Quote
  #15   ^
Old Mon, Feb-10-03, 14:22
wcollier wcollier is offline
Mad Scientist
Posts: 4,402
 
Plan: Healthy eating/lifestyle
Stats: 156/115/115 Female 5'4 - small frame
BF:
Progress: 100%
Default

There's a stevia product in Ontario that I get from my HFS that mixes stevia and chicory root extract (the ingredient in Chicolin). Nothing else. Go to the following link for more information. It's a longish post (I seem very guilty of that ), but the info is about 1/2 way down.

Click here
You know, Karen, you just gave me a way to use up my bottle of Chicolin. I forgot I even had it. Thanks.

Wanda

Last edited by wcollier : Mon, Feb-10-03 at 14:23.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Stevia: Sweetener of Choice for Future Generations Vanity3 LC Research/Media 0 Tue, May-04-04 09:35
EEEEK Too much sweetener! suzanneM Atkins Diet 15 Wed, Jan-14-04 19:46
Sweetener question tammay Newbies' Questions 3 Tue, Mar-05-02 10:21
Sugar aftertaste tamarian General Low-Carb 4 Wed, Jun-13-01 04:59


All times are GMT -6. The time now is 05:34.


Copyright © 2000-2017 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.