Which sugar substitutes work best for cooking? I've found out a little, but need some expertise. I've found the following:
Cyclamate – any word on the current status?
Equal (Aspartame) is said to break down in heat, so it's not suitable for cooking.
Erythitol – browns like sugar. The FDA rates it as GRAS (Generally Recognized As Safe), but that means the FDA hasn't evaluated it. Their site at http://www.nowfoods.com/?action=itemd... but it's a health food manufacturer, and I'd like a neutral evaluation.
Spenda (Sucralose) -- OK for cooking, but is said to have an "artificial" aftertaste. How strong is it?
Stevia -- OK for cooking, but not approved by the FDA for food use.
Sunett (Acesulfame potassium) is said not to break down in cooking.
I assume any of them could be sprinkled on cooked food before serving where necessary, but how about, say, pork roasts to create a lacquered surface or in most Indian and Chinese dishes?