Home Cooking

Ingredient Substitutions

Sugar Substitutes for Cooking

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 17

Sugar Substitutes for Cooking

KRS | Jan 29, 2007 11:49 AM

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.

Saccharin

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?

Want to stay up to date with this post?

Recommended From Chowhound