Label
All
0
Clear all filters

Artificial sweetener

Appears in

By Bo Friberg

Published 1989

  • About
Artificial sweeteners are not used to a large extent in the majority of restaurant dessert kitchens or pastry shops other than those specializing in sugar-free or diabetic products. There are occasions, however, when the pastry department is asked to produce something for a special occasion or for a particular customer with dietary restrictions, where, for one reason or another, the instructions preclude the use of sugar. Certainly some recipes are much easier to modify than others. If the item will not be cooked, aspartame, which is readily available, can be used to sweeten a sauce, a finished custard or a whipped topping, but it cannot be used for baking. Aspartame is anywhere from 150 to 200 times sweeter than granulated sugar, so obviously a much smaller amount is used when substituting it for granulated sugar. Many new sugar substitutes have become available in the last few years due in part to the recent interest in low-carbohydrate diets. Many of these substitutes can be used for cooking and baking with very good results. Other artificial sweeteners, some of which are no longer used, include saccharin, cyclamates, and stevioside.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title