Stevia does have a bit of an aftertaste, but it’s fine for me in, say, coffee.
IIRC, the major limiting issue with aspartame is that it’s not heat-stable to the degree that sugar is, so there are a bunch of products that are made with sugar that you can’t make with aspartame, problem for baking.
Aspartame is not heat stable and loses its sweetness when heated, so it typically isn’t used in baked goods.
There is no one alternative sweetener that has all of sugar’s properties, just without the calories, which is what people really want.
Stevia has the aftertaste. Aspartame isn’t heat stable. A lot of the sugar alcohols – like xylitol, which is really common in sugar-free candy – are laxatives, so if you eat that whole bag of candy, you are going to have horrendous diarrhea. You gotta use a patchwork of alternative sweeteners to replace sugar, based on the properties of a particular sugar use.
Stevia does have a bit of an aftertaste, but it’s fine for me in, say, coffee.
IIRC, the major limiting issue with aspartame is that it’s not heat-stable to the degree that sugar is, so there are a bunch of products that are made with sugar that you can’t make with aspartame, problem for baking.
kagis
Yeah:
https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food
There is no one alternative sweetener that has all of sugar’s properties, just without the calories, which is what people really want.
Stevia has the aftertaste. Aspartame isn’t heat stable. A lot of the sugar alcohols – like xylitol, which is really common in sugar-free candy – are laxatives, so if you eat that whole bag of candy, you are going to have horrendous diarrhea. You gotta use a patchwork of alternative sweeteners to replace sugar, based on the properties of a particular sugar use.
Bag of candy? Try a handful of sorbitol gummies and you will poop.