RE: Artificial Sweeteners [was: Eating after 6pm]

[Guest guest]

While I'm working from memory I didn't make up the 600x claim. I use

something like .27G pure sucralose (27 G water mix) to replace one cup or

160G of sugar in recipes. I believe increasing amounts of sucralose do not

get sweeter in a linear fashion, and at some significant overload point

causes an opposite reaction.

I find small traces on my hands whenever I handle the raw powder incredibly

sweet. The 600x by weight seems believable to me.

JR

-----Original Message-----

From: Francesca Skelton [mailto:fskelton@...]

Sent: Friday, June 18, 2004 12:54 PM

Subject: Re: [ ] Artificial Sweeteners [was: Eating after

6pm]

I don't dilute mine. I keep it in powder form (due to laziness). Of course

the new source I referenced sends it in liquid form which is very handy as

the powder is not that convenient (for several reasons). I parcel out a

couple of months worth of powder into a tiny container for everyday use.

AFA how much to use, I just go by experience, the same way I know by

experience how much guar to add to make guar pudding. If something isn't

sweet enough, I just add a teeny pinch more sucralose to it (just as one

would do with sugar or spices).

I doubt the claims that it is 600X sweeter than sugar. A little bit goes a

long way, but not that long.

on 6/18/2004 1:33 PM, john roberts at johnhrob@... wrote:

> I dilute mine in water at a ratio of 100:1 by weight. I then just measure

> out X grams of the mix to get .01 gram weight equivalents of sucralose.

>

> The small amount of added water doesn't impact baking, lemonade, or other

> uses I have.

>

> For example I use 25G of my sucralose mix (1/4G pure sucralose) and 125G

of

> lemon concentrate to make a quart of lemonade.

>

> JR

>

> -----Original Message-----

> From: scott@... [mailto:scott@...]

>

> Really this is just academic if you use plain sucralose. I read the

> sweetness of

> pure sucralose is 600 times that of sugar. How do you advanced CRON

masters,

> who

> use the unadulterated stuff, deal with this practically?

>

> Thanks!

>

[Guest guest]

Who in the world can discriminate sweetness to that fine degree????

I have seen the 600x number in several places.

Here’s one:

http://www.elmhurst.edu/~chm/vchembook/549sweet.html

Thanks for the suggestion.

Quoting john roberts <johnhrob@...>:

> While I'm working from memory I didn't make up the 600x claim. I use

> something like .27G pure sucralose (27 G water mix) to replace one cup or

> 160G of sugar in recipes. I believe increasing amounts of sucralose do not

> get sweeter in a linear fashion, and at some significant overload point

> causes an opposite reaction.

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[Guest guest]

From ZonePerfect.com: (no scientific references were provided)

Glycemic Impact of Artificial, Non-Nutritive and Other Sweeteners

Acesulfame-K also known as Sunette®:

Composition: Acesulfame potassium.

Glycemic response: No glycemic impact.

Caloric content: 0 calories per serving.

Comments: Not metabolized by the body. Sweet One® contains dextrose

and acesulfame-K. May be used for cooking and baking.

Aspartame:

Composition: Artificial chemical sweetener; contains two amino acids

aspartic acid and phenylalanine plus methanol.

Glycemic response: No glycemic impact.

Sweetness: 200 times sweeter than table sugar (sucrose).

Caloric content: 0 calories per serving.

Comments: High consumption of aspartame has been linked to numerous

illnesses. The FDA has received a wide variety of complaints about

possible reactions following ingestion of aspartame. Aspartame loses

its sweetness when heated and therefore cannot be use in baked goods.

Other products with aspartame NutraSweet® contains dextrose and

aspartame with maltodextrin. NatraTaste® contains dextrose with

maltodextrin and aspartame. Equal® Granulated contains dextrose with

maltodextrin and aspartame. Equal® Spoonful contains maltodextrin and

aspartame. Equal® Tablets contain lactose, aspartame, and

maltodextrin. Dixie Crystals® Quick N Sweet Sugar with Crystal Blend™

contains sugar, silicon dioxide, acesulfame K, aspartame. InstaSweet™

Tablets contain lactose, aspartame, cellulose and leucine.

Saccharin:

Composition: Artificial chemical sweetener contains sodium saccharin

or calcium saccharin. Known as Sweet' N Low®.

Glycemic response: No glycemic impact.

Sweetness: 300-700 times sweeter than table sugar (sucrose).

Caloric content: 0 calories per serving.

Comments: Heat stable and may be used in both hot and cold foods to

make them sweeter. Large amounts of saccharin are known to cause

cancer in laboratory animals. Human studies did not result in the

development of cancers.

Other products with saccharin (listings duplicate product labeling):

Sweet' N Low® Granules contains nutritive dextrose and calcium

saccharin (dextrose is high glycemic and increases the glycemic

response). Sweet' N Low® Brown contains nutritive dextrose, natural

molasses flavor and calcium saccharin. Sweet' N Low® Liquid contains

calcium saccharin, benzoic acid and methylparaben as a preservative.

Necta Sweet® contains sodium saccharin and sodium bicarbonate. Sugar

Twin® contains dextrose and sodium saccharin. Sweet-10® Liquid

contains sodium saccharin, benzoic acid and methylparaben as

preservatives.

Stevia:

Glycemic response: Very low, no dramatic rise in blood sugar or

insulin level.

Sweetness: 200-400 times sweeter than table sugar (sucrose).

Caloric content: 0 calories per serving.

Comments: Approved by the FDA only as a nutritional supplement—not as

a sweetener. Available in liquid extract and powered form. Intensely

sweet and very small amounts can sweeten a drink or food. Has a

licorice aftertaste. Stevia is stable in hot or cold foods and will

retain its sweetness when used in baking. Some brands of Stevia add

high glycemic maltodextrins as filler agents.

Sucralose, also known as Splenda™:

Composition: Chemically modified chlornated sugar (sucrose).

Glycemic response: Very low, no dramatic rise in blood sugar or

insulin level.

Sweetness: 600 times sweeter than sucrose.

Caloric content: 0 calories per serving.

Comments: Used in " sugar free or non-caloric " diet drinks in Canada

and many other foreign countries since 1991. Received FDA approval in

April 1998. Sucralose does not lose its sweetness when heated, so it

can be used in cooking and baking. Most of the sucralose is inert and

passes through the digestive system unabsorbed. May be used in baking

1:1 as a sugar replacement. High glycemic dextrose and maltodextrin

have been added to Splenda™ packets and bulk box. When used for

baking in large quantities the amount of dextrose and maltodextrin

may result in a blood sugar rise.