Tue, Oct-30-01, 08:46
|
|
Forum Founder
Posts: 37,415
|
|
Plan: LC, GF
Stats: 241/190/140
BF:
Progress: 50%
Location: Eastern ON, Canada
|
|
my 2¢ ...
No matter what is the actual chemical they're made with --- aspartame, saccharin, sucralose, acesulfame K or cyclamate --- ALL of the powdered sweeteners have maltodextrin as the filler.
Maltodextrin is spun from modified starch .. usually corn or barley. It's "supposed" to be tasteless, but IMHO, it gives a bitter, almost sour aftertaste. You don't really notice it when it's a small amount, a couple teaspoons or a packet ... but when there's a larger amount ... blecchhh! Mixing sweeteners, as Nat suggested ... does soften the edge a bit, and enhances the sweetness.
Technically, aspartame, sucralose, cyclamate, ace-K and saccharine are known as intense sweeteners. So besides the bitter aftertaste from the maltodextrin, I think the sweet taste becomes more intense and concentrated the more there is of it in a recipe. So, 1 tsp of splenda or sugartwin may be the same sweetness as 1 tsp of sugar ... but 1 cup is WAY sweeter.
Doreen
|