| Sugar is a fairly ubiquitous ingredient in baking. It is | | | | pregnant women not to consume saccharin though, |
| found in everything from cookies and cakes to things | | | | since it can cross the placenta and its effects on |
| not normally considered "sweets" such as breads. To | | | | fetal development are unknown. Saccharin is heat |
| many people however, all this sugar presents a | | | | stable, so it can be used in baked goods without |
| problem. Diabetics must closely monitor and control | | | | losing its sweetness although some people claim it |
| their blood sugar levels or risk serious medical | | | | has a slightly bitter aftertaste. |
| problems. For them, the presence of sugar in most | | | | Aspartame, known more commonly as "NutraSweet" |
| baked goods makes these foods either off limits | | | | or "Equal", is a very common artificial sweetener |
| entirely or only a rare treat in moderation. People on | | | | found in many products such as diet sodas. It is |
| low carb or low calorie diets must also be aware of | | | | 160-220 times sweeter than sugar. It breaks down |
| the amount of sugar in baked goods and often must | | | | into the amino acid phenylalanine, which means that it |
| eliminate them from their diets. But there are | | | | can not be consumed by people born with the |
| alternatives to using sugar when baking. These are | | | | condition Phenylketonuria. These individuals can not |
| artificial sweeteners - chemicals which taste sweet | | | | metabolize phenylalanine. Aspartame is not heat |
| like sugar but contribute no calories to the foods in | | | | stable. It loses its sweetness when heated, making it |
| which they are used. | | | | inappropriate for baking. It can however be used in |
| What we often refer to as simply "sugar" is known | | | | recipes where it is possible to add the sweetener |
| chemically as the disaccharides sucrose. This type of | | | | after baking by sprinkling on top or dissolving in a |
| sugar is made up of two mono saccharides, glucose | | | | sauce. |
| and fructose. Its main purpose in recipes is to provide | | | | Acesulfame potassium, or Ace-K, is another artificial |
| sweetness, but it does have other properties which | | | | sweetener found in many products. It is sold under |
| must be considered when looking to replace it in | | | | the brand names "Sunette" and "Sweet One". It is |
| baking recipes. Sugar contributes to structure in many | | | | 200 times sweeter than sugar. Ace-K is heat stable |
| recipes. It helps give cookies their crispiness and | | | | and suitable for use in baking, however it is typically |
| provides cakes with volume. It caramelizes when | | | | used in conjunction with other artificial sweeteners in |
| heated sufficiently, which is why chocolate chip | | | | order to minimize its aftertaste. |
| cookies brown in the oven. Sugar also increases the | | | | Sucralose, sold under the brand name "Splenda", was |
| shelf life of baked goods, giving you extra time to | | | | approved by the FDA in 1999. Its production begins |
| enjoy your creations before they spoil. For recipes | | | | with sucrose, regular table sugar. It is chemically |
| that rely heavily on these secondary functions of | | | | modified so that it can no longer be metabolized by |
| sugar, it is advisable to replace no more than 1/3 to 1 | | | | the body and does not provide calories. It is 600 |
| 2 of the total amount of sugar called for with artificial | | | | times sweeter than sugar. Sucralose is heat stable |
| sweeteners. | | | | and well suited for baking recipes. Although made |
| So what kinds of artificial sweeteners are out there? | | | | from sugar, it does not contribute as much to |
| While the number of sweeteners on the market | | | | structure or provide browning. Like other artificial |
| today has increased over the past few years, the | | | | sweeteners it should not completely replace sugar in |
| major types continue to be saccharin, aspartame, | | | | recipes which rely on these properties. |
| acesulfame potassium, and sucralose. | | | | While development of artificial sweeteners is serious |
| Saccharin, invented in 1879, is the oldest artificial | | | | science, baking is an art. There is no clear "best |
| sweetener. It is sold under the brand name "Sweet n | | | | sweetener" and individual tastes vary. Whether you |
| Low". This sweetener is 200-700 times sweeter than | | | | need to reduce sugar in your recipes because of |
| natural sugar. Saccharin was nearly banned by the | | | | Diabetes, special nutritional needs, or simply to try to |
| FDA in the 1970's after a study was published in | | | | enjoy your favorite desserts without the guilt, you |
| which lab rats fed huge doses of saccharin developed | | | | are encouraged to experiment and find the |
| bladder cancer. After many years of study and | | | | sweetener that works for you. You may need to |
| deliberation, it was eventually deemed safe for | | | | play around with amounts as well in order to get the |
| general use and warning labels placed on saccharin | | | | sweetness just the way you like it. Have fun with it. |
| products were removed. Even water, after all, is | | | | You may find you don't miss the sugar. Good luck, |
| toxic in large enough doses. The FDA still advises | | | | and happy baking. |