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- - Baking with Sugar Twin? (http://forum.lowcarber.org/showthread.php?t=173717)

mikeybro1

Fri, Mar-19-04 09:45

Baking with Sugar Twin?

Can you bake with Sugar Twin? I read about mixing Splenda and Sugar Twin and I bought both to try.

But I was wondering if Sugar Twin is one of those sweeteners that can't be exposed to heat, or it loses it's sweetness......anyone know?

Thanks!

Lisa

FrecklFluf

Fri, Mar-19-04 10:34

Since you are in Canada, Sugar Twin is made from cyclamate, which, IIRC, is heat resistant. Here in the US, it's made from saccharin, which is not.

Karen

Fri, Mar-19-04 11:00

You sure can! Here's a post on the combination of Twin and Splenda. Alone, you still get a sweetener aftertaste.

http://forum.lowcarber.org/showthre...synergistically

Karen

mikeybro1

Fri, Mar-19-04 14:35

Thanks so much! I had read that link, Karen, but somewhere read something else that said something about not baking with it....so I'm so happy to see I can! Especially since I bought some yesterday thinking I could ;-)

Karen

Fri, Mar-19-04 16:28

Quote:

Here in the US, it's made from saccharin, which is not.

Saccharin is heat stable Freckl. :) You're probably thinking of aspartame. The taste of saccharin isn't quite as pleasant as cyclamate though.

Karen

PaminNY

Sat, Mar-20-04 18:14

I just made chocolate fudge brownies with splenda and no matter how much splenda I used, the chocolate was bitter. Is there a good AS combo for us in the US?

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