[Sca-cooks] sugar substitutes, may be off topic

[Kirsten Houseknecht]

ok, i dunno what most of the ingredients DO. i just know there isnt *just
one thing* in the sweetener.
the Diabetesweet has what my husband described as "sugar alchohols" in
addition to the Ace k.. so i figured it might be a better tasting mix than
whatever they had years ago.....
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Daniel Myers" <doc at medievalcookery.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, November 26, 2002 7:03 PM
Subject: Re: [Sca-cooks] sugar substitutes, may be off topic


>
> On Tuesday, November 26, 2002, at 06:21 PM, Kirsten Houseknecht wrote:
>
> [snip]
>
> >  i know both Splenda and Diabetasweet have a mix of ingredients..
> > including some to
> > affect flavor.
>
>  From the box of Splenda in my cupboard - INGREDIENTS:  MALTODEXTRIN,
> SUCRALOSE.
>
> Maltodextrin is a relatively inert filler, necessary because sucralose
> is substantially sweeter than sugar and people want to measure
> artificial sweeteners in the same way they do sugar.
>
> - Doc
>
>
> --
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>   Edouard Halidai  (Daniel Myers)
>   http://www.medievalcookery.com/
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>
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