I'm going to go over the different sugar subsitutes there are on the market today. There are quite a few these days, which leaves many options for the diabetic baker. This is a good thing, because some sugars cant be baked with, and some are better for baking -- some are liquid, and some are sold only in bulk powder form.
Aspartame - (Equal, Nutrasweet, Natrataste(nutra?)
Aspartame is a natural protein sweetener. Beacause of its intense sweetness, it reduces calories and carbohydrates in the diet. Aspartame has a sweet aroma and no aftertaste. It seems to complement some of the other sweeteners by removing their bitter aftertaste.
Aspartame does lose some of its sweetness in heating and is therefore recommended for use in cold products. Some people who have PKU cannot use this sweetener because of the amino acidphenylalanine in the product. 24 packets = 1 cup sugar ; 1 packet = 2 tsps (see individual brands for calories)
Cyclamates - (Sucaryl, Sugar Twin (yellow box), Sweet'n'Low)
Cyclamates are not as sweet as saccharin and also leave a bitter aftertaste, Many sugar replacements consist of a combination of saccharin and cyclamates. Not recommended for pregnant or nursing women.
Fructose - Commonly known as fruit sugar, it is actually a natural sugar found in fruits and honey. Fructose tastes the same as common table sugar, but because of its intense sweetness it reduces calories and carbs in the diet. It is not affected by heating or cooling, but baked products made with fructose tend to be heavier. Generally found already in products (syrups, cereals, etc.)
Glycyrrhizen - Products containing glycyrrhizen are as sweet as saccharin. They are seen less because they tend to give food a licorice taste and aroma.
Saccharin - (Sweet & Low, Sugar Twin (blue box), Brown Sweet & Low)
The most widely known and used intense sweeteners. When used in baking or cooking, saccharin has a lingering bitter aftertaste. Normally found in the granular from, it is better for baking. Use the liquid forms in cold foods. Not recommended for pregnant or nursing women.
Sorbitol - (Sorbitol, Mannitol, Xylitol, Isomalt)
Used in many commercial food products. It has little or no aftertaste and a sweet aroma. Mostly found at health food stores in bulk form. A sugar 'alcohol'.
Sucralose - (Splenda)
A new low-calorie sweetener that is actually real sugar. Splenda doesn't have the bitter, artificially sweetened aftertaste. Plus, it's safe for diabetics and can be used for cooking and baking. May not work well in recipes such as certain cakes that rely upon sugar for structure, as it is in liquid form usually. Finished recipes may require refrigeration.
Acesulfame-K - (Sweet One, Sunnett)
12 packets = 1 cup sugar 1 packet = 2 teaspoons sugar.
Can be used in cooking and baking without losing sweetness. Sunnett is used a lot in commercial grade beverages.
Stevia - (Stevia rebaudiana)
Is an herbal that has been used by Guarani Indians in Paraguay to sweeten beverages and treat diabetes and blood pressure. In Japan stevia extract is commonly used to sweeten soda, candy, gum, ice cream, pickles and baked goods. Stevioside is the compound that gives stevia its sweet taste. It is 300 times sweeter than table sugar. Stevia is heat stable (follow package directions). Liquid and powder extracts of different sweetness available at health food stores. Use small amounts in cereals, hot beverages,yogurt etc. Too much can leave a bitter aftertaste.
Hope that helps some. I got most of my info from a book by Mary Jane Finsand. Almost all the products can be found in grocery stores these days. They have special little diabetic sections or over in the baking aisle. Health food stores would definitely carry these products and probably have more of a selection. FYI, I like to use Sugar Twin, Splenda, & Fructose.
Websites for Sugars
http://www.equal.com/http://www.splenda.com/http://www.sweetnlow.com/http://www.sweetone.com/http://www.nutrasweet.com/http://www.natrataste.com/
