sweetner question

[easttexasdaisy]

I made a cheesecake with splenda packets and it has a definate aftertaste. Would the splenda bulk improve that aftertaste or would it make a difference? Also, if I were to use a Da Vinci syrup or something along those lines would it improve the aftertaste?
Another question, can an individual purchase sugar alcohols to try in baking? And where would I find them? And what would be the best to go looking for? Also where do you find DaVinci syrups? Are they just available online or can they be purchased from specialty stores?
My birthday is coming up in April and would like to make myself a really good cheesecake. So experimenting now. The one last night was pretty good, just the aftertaste gets me a little.

My recipe from last night:
2 packages of cream cheese
2 cans of mexican cream (7.5 ounces)
2 eggs
2 tablespoons Watkins vanilla
12 splenda packets (to taste)
1 teaspoon lime
baked at 325 for 40 minutes and then set in oven while off for 10 minutes.

[not2late]

Re: sweetner question

I made a cheesecake with splenda packets and it has a definate aftertaste. Would the splenda bulk improve that aftertaste or would it make a difference? Also, if I were to use a Da Vinci syrup or something along those lines would it improve the aftertaste?
Another question, can an individual purchase sugar alcohols to try in baking? And where would I find them? And what would be the best to go looking for? Also where do you find DaVinci syrups? Are they just available online or can they be purchased from specialty stores?
My birthday is coming up in April and would like to make myself a really good cheesecake. So experimenting now. The one last night was pretty good, just the aftertaste gets me a little.

My recipe from last night:
2 packages of cream cheese
2 cans of mexican cream (7.5 ounces)
2 eggs
2 tablespoons Watkins vanilla
12 splenda packets (to taste)
1 teaspoon lime
baked at 325 for 40 minutes and then set in oven while off for 10 minutes.

Bulk Splenda has an aftertaste too, imo. You can try using two different artificial sweeteners, like a combo of Splenda and saccharin or splenda and stevia. I find that cuts the aftertaste and saccharin comes in a liquid form, which cuts the carb count.

Davinci syrups can be used. However, there is no conversion (x cups of syrup = x cups of solid sweetener) that I know of, so you'll have to taste and see. Also if you use the syrups, you'll have to account for the liquid volume they'll add to the recipe. Finally, some of the syrups give the products a decidely "fake" flavor, imo, but it doesn't seem to bother others.

You can order them online, but I've also purchased them at stores like Ross, Marshalls or T J Max. The selection in these stores, however, is limited, but you don't have to wait for it to arrive in the mail or pay shipping and handling costs.

As for sugar alcohols, you can purchase them online. Do a google search for it. I don't have any experience with sugar alcohols in cooking, but Scott123 does. If he does respond to this thread, you can try doing a forum search for his old posts because he's addressed this before.

[easttexasdaisy]

Thanks so much. Just trying to find something I really like, although my husband and his friend (also doing Atkins) really enjoyed the cheesecake last night. Going to search for the sugar alcohols as well as Scott123.
Thanks for your help. New to actually baking from scratch, always was a cake or cokkie or brownie mix person, so trying to learn to make from scratch currently.

[2big4mysize]

I can get sorbito; and zylitol at my local health food store but each has a draw back too. what most folk do is use a blend of several sweetners seem you can use less total and they each mast the aftertaste of each other. If you look at mose low carb sweets in the store you will see several sweetners in them

This place has a lot of info on different types of sugar alcohols

http://www.caloriecontrol.org/redcal.html

[scott123]

Daisy, all forms of splenda (packet, granular, Davinci) have a decidely metallic aftertaste. The aftertaste is a lot less than nutrasweet or saccharin, so many people are more than happy using just splenda. For those interested in obtaining a closer taste to sugar, though, combining is the answer.

Which sweeteners should one combine with splenda? A lot depends on your personal sensitivity to sugar alcohols as well as the people you're baking for.

Does maltitol stall you? Send you to the bathroom? Give you a blood sugar rush/cause cravings? How about lactitol? Isomalt?

If you can say, for certain, that you're okay with SAs, then those make great additions to a sweetening mix. As 2big mentioned, sorbitol and xylitol are available at most health food stores.

If you are sensitive to sugar alcohols or aren't sure about the people who'll be eating the dessert, that limits your playing field a bit.

From my experience working with people interested in branching out into higher quality sweetening, I've noticed some stages:

1. The first leap people take is to buy liquid splenda. This doesn't make a huge difference in quality, but the cost is about the same as granular and it has zero carbs.

2. For those sensitive to SAs (quite a few people), the next step is usually investing in some erythritol. Splenda combined with erythritol is good. Not great, but much better than splenda by itself. The downside to erythritol is that it isn't usually available locally, and it isn't cheap.

3. After people get splenda and erythritol under their belt, they tend to split off into two groups: Ace K (Brand name Sweet One) or a good brand of Stevia. Splenda + erythritol + ace k or good stevia is when things start to get really getting exciting. Because of the synergistic boost involved, less sweetener is needed. Less sweetener translates into less money spent, less aftertaste and better quality of sweetness.

4. Once people obtain the sweetening quality of their dreams by combining 3 different sweeteners (or more), then they branch out into the sugary texture realm (gooey/chewy). That's when they order some polydextrose. Cheesecake is one of those few lc desserts where the lack of sugary texture isn't all that noticeable, so you may not want to worry about that right now.


I normally steer people clear of stevia as finding a good brand/brand that you're happy with, can be tricky. Steviaplus is one of the more popular brands. If you're looking for stevia, I'd keep an eye out for that (in packets or bulk). Ace K is nice because of it's availability and price.

For the best quality of sweetness in your cheesecake, I'd recommend:

Splenda (preferably liquid)
Sorbitol (available locally)
Sweet One

That's if you're okay with non-erythritol sugar alcohols. If you're not...

Splenda (preferably liquid)
Erythritol
Sweet One

is the route I'd recommend.

And, for when you're ready for it, here's polydextrose.

[mrslee44]

A very nice lady turned me onto a sweetner called Sweetzfree. While it was sorta pricy it is very concentrated and doesn't seem to leave an aftertaste.

I'm hestitant about posting the website, so I'll cut an excerpt out and you all can read it.
----------------------------------------------------------------------------------
Sweetzfree is a clear liquid syrup base, highly concentrated, and made soley from 100% pure Sucralose in a purified water concentrate. It dissolves fully and instantly in any food or beverage. It is so highly concentrated, that you use very little. Sweetzfree can be used in cooking, baking, desserts, beverages, or anywhere else you use sugar or other sweet flavoring substances. Sweetzfree, no matter how much you use, or how sweet you make things, adds absolutely NO calories, NO carbs, and NO Maltodextrin fillers, or anything else to your sweet creations other than a totally naturally sweet taste!

1 Ounce, the equivalent of 24 cups of sugar, 2 Ounces, the equivalent of 48 cups of sugar, or 4 ounces, the equivalent of 96 cups of sugar.

Was gonna melt some bakers chocolate this weekend and put some sweetzfree in and make dipped strawberries.

Robin
:hug

[2big4mysize]

LOL scotts links will take you to the sweetzfreeze site too and it is liquid splenda with no carbs.

the polydextrose takes you to honeyville and they give ADBB folk a discount at check out for typing ADBB in the checkout code.

[mrslee44]

LOL 2big...

I did finally use the sweetner and I'm quite impressed with its taste. Next time I'll remember this thread.

Thanks
robin
:hug

[ButtrShots]

Sweetzfreeze isn't taking any orders till April 1st due to a shortage. Hope they have enough by then.

Kathy

[Desertthorn]

WOW this is a great post. THANKS everyone.