Artificial Sweetener Synergy

[Elleth Faewen]

I have seen this mentioned a couple of times, but could not find an explanation of how to make it work. For instance, if a recipe calls for chocolate and 1 cup splenda, how do I mix multiple artificial sweeteners together? Does this synergy make it taste more like real sugar, or help to alleviate the aftertaste?

[Heidi3]

Re: Artificial Sweetener Synergy

I have seen this mentioned a couple of times, but could not find an explanation of how to make it work. For instance, if a recipe calls for chocolate and 1 cup splenda, how do I mix multiple artificial sweeteners together? Does this synergy make it taste more like real sugar, or help to alleviate the aftertaste?

I personally have tried and failed at this...I hate the stuff and just opt out ...I did get some cyclamates in Canada last month and find it less bitter but in no way did I get the satisfactory taste of sugar...sad to say....I am thinking someone else will say differant but for some of us the taste of the fake stuff is just as bad no matter how you mix it

[NulloModo]

In my experience it ends up tasting more like real sugar, eliminates most of the aftertaste, and allows you to use less sweetener.

My personal preference is to use 2 parts splenda to 1 part saccharin and 1 part stevia.

[scott123]

When you think of synergy think 1 + 1 = 3. It really is something for nothing. In this instance, there is a 'free lunch'

Just by combining two different sweeteners, you get a sweetening boost that allows you to use less of both. The sweetness get's a boost, but the aftertastes don't. More sweetness, less aftertaste. The result is a far cleaner sweetness, which, if using the right sweeteners, is a dead ringer for the taste of sugar.

Almost every sweetener on the market has a good synergy with splenda. Some have a good synergy with each other. The only time you run into a problem is when the sweetener is horrible tasting in very small amounts. It would be very difficult, for instance, to combine sweeteners where one is a bad brand of stevia. I've tried it and in even miniscule amounts I could still taste the stevia.

Popular combinations are

splenda/erythritol
splenda/ace k (used commercially in diet sodas)
splenda/erythritol/xylitol
splenda/erythritol/good brand of stevia
splenda/diabetisweet (isomalt/ace k)

I'm not a big fan of sacharrin, but it does have good synergy with splenda. In my experience, the high intensity sweeteners (ace k, sacharrin, aspartame, sucralose) have the best synergy with each other.

The bottom line is, the more sweeteners, the better. If you not combining sweeteners, you're flushing money/quality of your baked goods down the drain.

As far as your 1 cup of splenda... Well, it really depends on what sweeteners you're combining. There is no set formula. Eventually synergy will be documented/standardized. Until, then when combining sweeteners I'd cut back by about 1/3 and taste as you go. Some people say that sweetness doubles when combining (1 + 1 = 4) but I think that's a little too optimistic. 1 + 1 = 3 is a good rule of thumb.

[Elleth Faewen]

Thank you very much! That is very helpful. I got some saccahrin to add to the splenda and will see how that goes. I have not found stevia yet.

[Heidi3]

I wish this would work for me I just get bitter through the whole thing..and a rash from Splenda...argh...but most foods seem fine with out it so I will try this for other people who visit and are on special diets....thanks great info

[scott123]

Nurselady, your reaction to splenda intrigues me. Maybe it's the maltodextrin that you're sensitive to. Have you tried any of the splenda sweetened sodas like diet rite or waist watchers? How about carb countdown? Do those give you a rash?

I have to admit that once you remove splenda from the picture, it's tough going from a combining perspective. Sure, it can be done (Dr. Atkins did it), but the quality will suffer.

Although most people make the splenda component the lion's share of their mix, how about using it in very small amounts?

How are you with sugar alcohols? Something like:

Cyclamate
Xylitol
Diabetisweet (isomalt/ace k)
Liquid Splenda (a miniscule)

might work nicely.

[not2late]

I don't get a rash like nurselady, but I can taste the bitterness in all artificial sweeteners....and stevia doesn't taste that great to me either because I can detect a herby aftertaste that's pretty putrid (and I've tried several brands adn preparations with the same taste result).

I can also detect an difference in how the sweetness finishes. With sugar, there's a roundness to it and the sweetness lingers momentarily on the palate then slowly disappears. With artificial sweeteners, the sweetness abruptly ends, leaving me unsatisfied with it and needing more to get that roundness of sugar.

[loonatika]

I'm struggling with this too. Over here splenda is just so expensive in comparison to other sweetners. I usually use saccarin, but the aftertaste in baked goods is what I don't like. Next time I go to the city I might try out stevia - I've heard that you use so much less of it too, so the expensive works out better.

[NulloModo]

The synergy effect gives more of a 'roundness' to the finish, makes it more fulfilling like real sugar.

Tonight I did some prep cooking for tomorrow and decided to try a new blend: Splenda, Xylitol, and liquid Stevia. From just tasting as I cooked this one seems to be very very good, and I don't have to use much xylitol at all, so the sugar-alcohol effects should be minimal.

[Heidi3]

Nurselady, your reaction to splenda intrigues me. Maybe it's the maltodextrin that you're sensitive to. Have you tried any of the splenda sweetened sodas like diet rite or waist watchers? How about carb countdown? Do those give you a rash?

I have to admit that once you remove splenda from the picture, it's tough going from a combining perspective. Sure, it can be done (Dr. Atkins did it), but the quality will suffer.

Although most people make the splenda component the lion's share of their mix, how about using it in very small amounts?

How are you with sugar alcohols? Something like:

Cyclamate
Xylitol
Diabetisweet (isomalt/ace k)
Liquid Splenda (a miniscule)

might work nicely.

I have not tried any sodas (I really only drink water/fizzy water, coffee and well yes wine on occasion!)
Cyclamates are not bad I have some ...however the bitter still come through...
the other stuff you mentioned above "Carb Countdown" ect I have not idea what they are ...I only eat regular food and rarely buy anything prepackaged...I did take one bite of an Atkins bar spit it out and tossed it.

this happened a while back I ate very little (due to the bitter) Splenda for a while in things like whipping cream and custard when I was first trying this WOE...I developed a rash that was very uncomfortable ...not the usual hives that come with an allergic reaction ...I looked up Splenda rash in this board and noticed that others had reported it...stopped the Splenda the rash went away...tried it again the rash came back...being a nurse I personally know sometimes there is no explanation for stuff ...so I bagged the Splenda and have not had the rash again!...I am cool with not using it but do on occasion want to try something to sweeten a dish and so far have bombed ...
I will not try sugar alcohols because I feel there is something innately wrong with a food that has a diarrhea warning on the package!

I have adapted my style of cooking to try to enhance the natural sweetness in foods and as I said for the most part this is fine ....
Stevia is awful ..it must be my taste buds...but I find it the most bitter of all!...

Well thanks I will keep working on my cooking style I am hard pressed to believe that I have to use a sweetener to succeed...

and I will continue to be active on this board because everyone here has such great ideas!!! :hug

[scott123]

I don't get a rash like nurselady, but I can taste the bitterness in all artificial sweeteners....and stevia doesn't taste that great to me either because I can detect a herby aftertaste that's pretty putrid (and I've tried several brands adn preparations with the same taste result).

I can also detect an difference in how the sweetness finishes. With sugar, there's a roundness to it and the sweetness lingers momentarily on the palate then slowly disappears. With artificial sweeteners, the sweetness abruptly ends, leaving me unsatisfied with it and needing more to get that roundness of sugar.

I've come across some fairly vile brands of stevia as well. Although I haven't given up all hope on finding a good stevia, at the moment, I'm not going near the stuff.

I have been cursed with quite a few failings and only a handful of gifts. One of those gifts is an extremely sensitive palate. I can taste nuances of flavor that no one in my family/circle of friends can taste. I agree with you 100% about the shortcomings of artificial sweeteners. Once you start combining, though, those shortcomings leave the picture. I started off despising splenda and when used by itself, I still find it inedible, but over time I've come to value it's role within a larger context of multiple sweeteners. It definitely wasn't easy to get to where I am. It took a lot of experimentation and resources. If I can make it to this point, though, I think you can too.

That is, if consuming the occasional home made sweet is something you want to do. For some people, like myself, sweets are a life or death kind of thing while for others, sweets are no big deal.

[scott123]

I'm struggling with this too. Over here splenda is just so expensive in comparison to other sweetners. I usually use saccarin, but the aftertaste in baked goods is what I don't like. Next time I go to the city I might try out stevia - I've heard that you use so much less of it too, so the expensive works out better.

After converting stevia to it's sugar equivalent, it still works out to be one of the most expensive sweeteners you can buy. So far, the cheapest and best artificial sweetener is liquid splenda (1/4 t. = 1 C. sugar). Here in the US we get it for 66 cents per cup of equivalent sugar.

Is shipping expensive from Australia? I found this place that sells lo carb syrup:

https://www.passthetoast.com

It's a more diluted form than the 1/4 t. stuff we get here (1.5 t. = 1 cup sugar) and the price is astronomical, but, depending on the postage, it might be less than the supermarket stuff.

It also might work out if you had an American friend buy some sweetzfree liquid splenda (the real stuff) and have them ship it to you there. It can't be that costly to ship a 1 oz. bottle from here to New Zealand. I would also try contacting sweetzfree directly. Her website says US shipping only, but if you bought more than one bottle, I think Diane (the owner) might be willing to ship it overseas to you.

One of the biggest advantages to combining sweeteners is that you use less - less sweetener = less money.

[not2late]

I will not try sugar alcohols because I feel there is something innately wrong with a food that has a diarrhea warning on the package!

I second that!!!! What really makes me laugh uncontrollably is that GoLightly has a line of sugar free candies. GoLightly is a compound used for bowel procedures (for those who have never heard of it). And 9 times out of 10, the folks who take GoLightly, don't go lightly...if you know what I mean.

One of those gifts is an extremely sensitive palate. I can taste nuances of flavor that no one in my family/circle of friends can taste.

That is, if consuming the occasional home made sweet is something you want to do. For some people, like myself, sweets are a life or death kind of thing while for others, sweets are no big deal.

Same here. I can pick out the individual spices used in curries. I once shocked the you-know-what out of a co-workers' wife once pre-Atkins. They are from the Middle East and she brought a pilaf for a potluck. Anyhow, I was able to pick out all the spices and herbs she used except one. It turns out it was sumac. I even figured out her secret ingredients in her falafel and hummus.

Strange thing is that all wines taste the same to me: I can't taste the "undertones of wild blackberry" or "hint of oak" people wax orgasmically about. :no

But sweets aren't my carby poison of choice. I can live with or without quite well.

[scott123]

Nurselady, carb countdown is one of the more popular brands of low carb milk.

Stevia is awful to me as well, at least the brands I've tried. I think there's a good brand out there, but as I've said previously, for the moment, I'm done looking. One of the more popular brands I've come across is sooolite made by nunaturals. The sell a 7 packet sample for $1. I highly recommend trying it. I stopped buying sooolite due to consistency issues, but that was a while back and maybe they've worked the kinks out.

Sugar alcohols are not as evil as everyone makes them out to be. For some, yes, they can cause digestive problems and they can stall others, but I think a large number of people are fine with them, in moderate amounts. Rather than writing them off completely, I'd try them first to see if you're sensitive to them. Odds are that you're not. Start off with a small amount and if it doesn't bother you, stick with that. When you combine sweeteners, the sugar alcohol content is miniscule.

The big selling point for me for sugar alcohols is that they come from natural sources and they have a very long track record in regards to their impact on health. I don't think it's likely, but 2 -3 years down the line splenda may reveal itself to have a long term health impact. With sugar alcohols, that's not going to happen. Diarhea is certainly not a pleasant experience, but if that's the worst consequence of SAs, then that's okay by me. I have gotten diarhea from overconsumption of SAs, and I survived. As long as you increase them very gradually, if you do experience digestive discomfort, it will be minimal. It's taken me some time and a little discomfort, but I now know exactly how much I can eat of each without any adverse effects.

Relying on the natural sweetness in foods and cooking without sweeteners on a daily basis is admirable. I applaud your culinary dexterity. On the other hand, if you do have the occasional yearning for something sweet, I think there is a solution out there.