Sugar Replacer Confusion!!

In my recipes you’ll find different sugar substitutes used.  It can be confusing coming into the low-carb, low or no sugar game and being faced with all the options.

The following explains why I use one here and another one there…

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SPLENDA

I LOVE Splenda granular – it’s usually found in any grocery store – and several have their own “house” brand that is less expensive.  It measures exactly like sugar and for drinks, sprinkling on foods, or moist desserts it works fabulously. Custards, puddings, mousses, sauces, cheesecakes, fruit pies, crisps, cobblers, custard pies such as pumpkin…for those types of things it is just perfect.

BUT…it doesn’t work well in baked goods such as muffins, cakes, some cookies, quick breads, etc. Those types of dishes require the chemical properties of sugar for their raising, texture, crumbs, and general mouth-feel. Splenda doesn’t “cream till light and fluffy” and doesn’t help with the VOLUME of the recipe, so it doesn’t give the gorgeous end-product that I require my homemade goodies to have!

So…Maltitol (Nature Sweet is a brand name…) and Whey Low are what I call for in those types of recipes.

MALTITOL

Maltitol is wonderful in that it works the same as sugar in providing the texture and crumb that make a great product. If the sugar alcohols don’t bother you, then it’s a lovely to work with. You can order it online in several places – usually ones that specialize in low-carb or diabetic products.

Personally, I have gotten away from using Maltitol because it is a sugar alcohol. It’s what’s used in commercially-made sugar-free cookies, cakes, muffins, ect. The sugar alcohols can cause intestinal distress in people – and being weight loss surgery post ops – they tend to cause MORE than a little in me and my husband. It’s not a pleasant situation!

WHEY LOW


Whey Low on the other hand is made from lactose, (milk sugar), fructose (fruit sugar) and sucrose (table sugar), but how they process it makes it low on the glycemic index and it doesn’t hit our bloodstream as fast as regular sugars do. (If you’ve had WL surgery you can have a very hard time with sugar – can make you very ill.)  It also has less calories and carbs than the regular sugars it replaces.

Whey Low is not a sugar alcohol and doesn’t have those effects – which is a nice thing. It measures exactly like sugar in any recipe and gives the superior-quality product that we want when we go to all the trouble of baking!!

It also comes in granular, Gold (brown sub that is fantastic), and powdered for all your baking projects.

I hope this helps!

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3 Comments Add yours

  1. Orchid64 says:

    I’ve found Splenda works okay in cakes with fruit or vegetable components if you use it to reduce sugar rather than replace entirely. That is, pumpkin cake works with a 50/50 Splenda/sugar combination.

    Have you noticed any issues using Whey Low (other than the fact that it is expensive)?

  2. Linda says:

    I agree…the Splenda in baked goods really needs part sugar to keep the structure.

    I make all my cakes, muffins, quick breads exclusively with Whey Low and haven’t noticed any problems…except as with any sugar replacer in baked items, I find they tend to dry out quicker than with real sugar.

    And, yes, I wish it wasn’t so expensive. My favorite product from them is the Gold…I always have some of that on hand!

  3. canal gal says:

    Love the Whey Low – got the sampler after seeing your site for the first time. Wonderful results with baking. Your site is beautiful and always love your recipes.

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