Diabetisweet

[Fluffynomore]

I bought a bag of granulated Diabetisweet from drugstore.com (free shipping and I was getting a couple of other things). It says on the bag that it has no aftertaste but if you take a little bit on your finger it has a wicked aftertaste. Anyway, I have used it with some liquid splenda and a bit of lime juice in water and it had a wonderful flavor together, no aftertaste at all.

I know that it has Ace-K in it and it is a sugar alcohol. I have used it for a few days with no bad effects, but according to the bag I would have to count almost 5 carbs (sugar alcohols) for every teaspoon, right? That's a little hefty. I am wondering what other people's experiences with this stuff are and if it's worth it. ensive

[Naja]

Diabetisweet behaves more like sugar than any other substitute when doing candymaking - it glazes properly for dishes like creme brulee, candied yams, candied pecans, peanut brittle, etc.

I did not notice any ill effects eating this product, but I have never consumed very much of it at one sitting.

[not2late]

Ace-K is one of the "legal" sweeteners Dr. A. mentions in the Sweetener section of the Induction Acceptable Foods list (sucralose and saccharin are the other two).

I've never worked with Ace-K myself, sbut I've read up on it. It's used in combo with other artificial sweeteners.

There's a thread here somewhere about sweetener synergy...Elleth is the author of it.

[Fluffynomore]

Thanks for the input. I will enjoy experimenting with it.

[cowgirlno1]

I just tried some also. I thought it was pretty good and should do well with other sweeteners. I personally do not count sugar alcohols so it is better for me than the grandular splenda.

[scott123]

Ace K has a phenomenal synergy with splenda. The ace k you get in the supermarket (sunnett, sweet one) has carby fillers, much like the granular splenda, so if you're okay with non erythritol sugar alcohols, then diabetisweet (isomalt/ace k) is the best choice for adding ace k to a sweetening mix.

Since the isomalt can get a little carby, and I'm not absolutely sure about the long term health impact from ace K, I keep my diabetisweet percentage very low (no more than 10% of the mix)

Liquid splenda/diabetisweet is a good sweetening combo, but adding one more sweetener improves it exponentially - erythritol. It's a little pricey, but when you add it to the mix, the quality of sweetness is superb.
And the overall carb count for the mix is extremely low. The only thing really impacting carbs is the isomalt, and at 10% or less, the impact is small.

This is all from a sweetening, perspective, though. For bulking/providing texture, isomalt does act just like sugar, but it's too carby for my tastes. Besides, once you combine it, (which you should always do since diabetisweet is horrible on it's own), the synergistic boost you get causes the mix to be quite a bit sweeter than sugar. Baked goods depending on the bulking qualities of the isomalt would be too sweet. I'd rather reach for polydextrose or erythritol for providing the textural/glassing/caramelization qualities of sugar.

[Fluffynomore]

Great information, Scott~thanks!