There are, however, a variety of sweeteners that can give you that sweet buzz without all the negative side effects of sugar.
Using an alternativesweetener is an easy way to cut back on calories and still feed that sweet tooth.
Unfortunately, these sweeteners are artificial, cannot be used for many of the same applications (such as baking), and have a completely different taste and texture.
Although consumers still seek out sugar free and no sugar added claims, alternativesweeteners also can be used to formulate bakery foods that meet a wider variety of consumer hot buttons, such as low glycemic index and low net carbohydrates.
Most of the alternativesweeteners discussed in this article are subtracted from the total carbohydrates in these calculations, which yields bakery foods that are both sugar free and low in net carbohydrates.
After researching alternativesweeteners, Nancy's Pies, a large manufacturer of sugar-free and nosugaradded bakery desserts, chose to use a blend of sorbitol, maltitol, lactitol, and Acesulfame-K in its product line.
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