liquid-splenda question???

[shawn116]

Hi everyone

I know that the splenda you can buy in the store in the packs and in bulk for baking have carbs in them.  My question is about the liquid splenda (liquid sucralose, sweetzfree or Ez-sweetz)  If I am understanding this right  the splenda you find in the store is mixed with dextrose and maltodextrin to make it more like regular table sugar and that is where the carbs are coming from.  If that is the case then is there anything wrong with using the liquid splenda??  It would make the pure liquid form a 0 carb right?  or am I getting this wrong???  

I decided to look around because I keep running into low carb recipes at other sites that list the carb counts of using granular splenda and then the counts for using liquid splenda.  For instance this one: http://www.genaw.com/lowcarb/index.html   (she has some wonderful recipes) Here is another site I found while trying to figure out if it is a bunch of hooey: http://lowcarbdiets.about.com/od/products/a/liqsplenda.htm[/url]

I was just wondering what all of y'all thought about it I was thinking about ordering some to try.......

[mouseissue]

Hi TooSweet!

You're getting it right!

The powdered Splenda has bulk fillers which contain carbs.
Pure liquid splenda (sucralose) has 0 carbs.

[shawn116]

Thanks Tony

I thought it was right but you never know when they will try to fool you to get you to buy their products. 

Some of these labels can be so confussing 

[Rena]

Good to know. Thank you.

[gpod97]

I thought ALL artificial sweetners were pretty much equal. Guess I need to start looking at the labels on these too!  I've been using stevia powder for ever and a day. Will check it in just a minute.

[mouseissue]

I thought ALL artificial sweetners were pretty much equal. Guess I need to start looking at the labels on these too!  I've been using stevia powder for ever and a day. Will check it in just a minute.

Hi gpod97!

Always read ALL product labels before buying.

Sometimes formulas will change and carbs that weren't there before, now are.

As an example, I eat CARBSmart yogurt from Kroger stores.
They were 3 net carbs per container a while back. A few months ago, they went up to 4.

[Rena]

Okay, so ...

If a recipe calls for 1.75 cups of a powdered sweetner, how much of a liquid one would you use? Or, COULD you even use it? Wouldn't it mess it the recipe?

The truffles I made recently called for 1-3/4 cup sweetner, 2T butter, 1 cup cream, 1T vanilla

I'm thinking if I replaced the powdered sweetner with a liquid, it wouldn't work. Is that right? I used Xylitol and it was gritty, but Umpa said to melt it down first. Wouldn't that be the same effect?

I'm probably making no sense whatsoever!!!!

[gpod97]

O.K. I just checked the label on the powdered sweetner I use which is pure stevia extract. There are NO carbs or calories whatsoever!  I will keep  using it because I love the fact it leaves no after taste and is "natural." This is the Kal brand that I bought on www.vitaminshoppe.com Also I found it on www.netrition.com There is was the NOW brand - smaller size jar, 1 oz instead of 3 oz with the KAL but I believe it was alittle cheaper. Don't remember now exactly. I've slept too many nights since I ordered it.

[shawn116]

I think you are right Rena..... sometimes the sugar acts as bulk in a recipe.  I think with this recipe that is probably the case.   For instance it only takes 1/2 tsp to sweeten enough for a cup of sugar    You would be missing quite a bit of something here...LOL  I think maybe the xylitol would be the best choice here.  You would still end up with liquid sweetener when you melt it down in your recipe, but the volume would be way different.  Maybe what you could do is measure the volume of the liquid when you add and melt the xylitol.  Does that make sense??  I think I have confused myself....LOL  Does it go from a little over a cup (  2T butter, 1 cup cream, 1T vanilla) to 2 1/2-3 cups after adding the xylitol?  If so you would add that much liquid with the sweetener and mix it in.  Or use that much of the de vinci simple syrup (which is basically the same thing) http://www.amazon.com/Vinci-Sugar-Free-Syrup-Sweetener/dp/B000P62XWC/ref=sr_1_9?ie=UTF8&qid=1310087978&sr=8-9   I guess I need to order some and play with it to see how it behaves with cooking. 

[umpa]

gpod are you a new mom or do you have grandbabies visiting??

[BarbaraBuck]

I've read the package for my powder splenda...it says 0 carb per packet... does it add up if you use more than one? If so How do i know how to calculate that???

[Rena]

I've read the package for my powder splenda...it says 0 carb per packet... does it add up if you use more than one? If so How do i know how to calculate that???

Hi Barbara,

I'm pretty sure if a product is .5 or lower, they aren't required by law to list carbs. Splenda has about .5 net carbs per packet, so if you use two of them, count it as 1 carb. That's what I do, although I've cut back on Splenda a lot because of this. When I sweeten my coffee (which isn't nearly as often as I used to) I use the liquid syrups that the coffee houses use. There's different brands like Torani, Pasano, etc ... Since it's a liquid it's 0 carbs. The powdered Splenda has some sort of filler to make it measure like real sugar, which is where I think the carbs come from. I hope this helps!

[jen1975]

Hey Toosweet!  How you feeling?  Question - where did you find the lidquid Splenda?  I have searched everywhere in town and not found it.  I know I can find it online probably (I'm an immediate result kinda girl though lol).  I was just wondering if you had found it at a store.  Thanks! 

[shawn116]

Hey Jen sorry I am slow answering back.  I haven't been able to find it locally either    I'm like you I would prefer to buy things local and not have to order on line.  I still look every time though..LOL  It pays to keep doing that.  I finally found the sugar free Hershey's strawberry syrup in a Walmart the other day     I was so excited   

[shawn116]

I wanted to report back that I finally had a chance to use the liquid splenda that I bought.  For this first time around I decided to just use half and half.  I split the recipe 1/2 xylitol and 1/2 splenda.  I was really afraid of waisting all those ingredients so I thought I would go easy this time.  I really like using the xylitol but sometimes it gets to my tummy    For this experiment I made the pumpkin bread recipe from the bakery book.   I used my handy dandy donut maker and made them into yummy little gems.  I have to say these came out really good.  I don't have any complaint with them so far anyway and using less xylitol seems to have helped.  I do think the splenda losses some of it's sweetness when baking though so I might need to adjust the amount needed.  Tasting before it is cooked doesn't seem to be a good gauge because I think the change comes when it is heated.   The next time I make something sweet I'll try it alone and see how it works out.   I'm not sure what to do about the volume void it will cause though.... still thinking on that one Rena..LOL  For this recipe it didn't seem to make a difference though.... 

I'll report back here as I try it in new things.  I'm curious how it would work with the fudge and things like that...hmmm