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Old 04-10-2011, 02:12 PM   #31
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Great post! Thank you!
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Old 05-05-2011, 11:53 PM   #32
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Confusion

Sorry if this has been covered elsewhere but can someone explain what a "Splenda Quick Pack" is? Thanks.
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Old 05-05-2011, 11:59 PM   #33
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http://www.netrition.com/splenda_quick_pack.html
One pack = 1 cup sugar


________________________


I use 18 drops of NuNaturals alcohol-free Stevia to sweeten my 10 oz coffee. I used to use 5 tsp sugar to sweeten it.

So for me, 18 drops = 5 tsp sugar.

Last edited by Aediekins; 05-06-2011 at 12:00 AM..
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Old 07-16-2011, 07:34 AM   #34
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Old 07-16-2011, 08:23 PM   #35
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same
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Old 07-16-2011, 09:18 PM   #36
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sub for the splenda quick pac

Quote:
Originally Posted by drjlocarb View Post
#8
christyjo


These are my notes I have saved through the last few years, I did not save the posters' names, my bad. They are not my research, but I find them very helpful, especially in baked goods, and the combination of sweeteners makes a huge difference in taste if you can tolerate the SAs. I have had success in using less poly-d than Scott123 used, but it is only to shave a few carbs here and there.

christyjo


When you're replacing sugar in a recipe, besides choosing which sweeteners/bulking agents to use, there's 4 major steps you need to do:

Match sugar bulk by weight
Assess sweetness contributed by bulk
Assess potential synergy
Add additional sweeteners to reach that synergy level

Bulk

By weight, everything needs to add up to the sugar:

Polydextrose - 1.5 C. PolyD = 1 C. sugar
Erythritol - same volume/weight as sugar
Other Sugar Alcohols - same volume/weight
Diabetisweet - same volume
Granular Splenda = 2 T. bulk per cup
Bulked Stevia (stevia plus, etc.) - see packaging
Bulked Ace K (Sunnet, Sweetone) - see packaging

So for the bulking qualities of 1 cup of sugar, you could use:

1 C. polydextrose (2/3 C. bulk)
1/3 C. erythritol (1/3 C. bulk)

Or

3/4 C. erythritol (3/4 C. bulk)
3/8 C. PolyD (1/4 C. bulk)

Or

1/2 C. granular splenda (1 T. bulk)
1 C. polydextrose (2/3 C. bulk)
1/3 C. - 1 T. erythritol

Do you see how that anything that impacts bulk has to add up to the sugar quantity? That's the first thing you do. Once all the bulk adds up then you start looking at how much sweetness that bulk is providing

Assessing sweetness from bulk

Polydextrose - 10% as sweet as sugar
Erythritol - 70% as sweet
Xylitol - 150% as sweet
Maltitol - 90%
Granular splenda - 1 for 1 with sugar
Diabetisweet - 1 for 1
Bulked Stevia (stevia plus, etc.) - see packaging
Bulked Ace K (Sunnet, Sweetone) - see packaging

Once you ascertain your sweetness equivalents, then add everything up.

Potential Synergy

After you have a total bulk sweetness count, you'll want to take a look at potential synergy. Synergy is based upon the total number of sweeteners used (counting multiple SAs as only one as they don't have synergy with each other).

1 sweetener + PolyD = maybe some synergy, still a question mark
2 sweeteners + PolyD = 150-200% boost
3 sweeteners + PolyD = 300-400% boost

So, if you're only using one sweetener with PD (not recommended), then you'll want the sweetness to add up to 1 cup, since synergy won't be that much of a factor.

If you add a sweetener (2 + PD), you'll want to try half a cup of sweetness for every cup and then adjust from there.

One more (3 + PD), then go with 1/4 C. and adjust from there.

Addition of Non bulking sweeteners

Your total bulk sweetness is where you're at, your potential synergy is where you want to be. The difference is compensated for with non bulking sweeteners (liquid splenda works well)

For example, let's say the bulking agents you're using add up to 1 cup of bulk and 1/4 cup of sweetening equivalent. Let's also say you're using 2 sweeteners (liquid splenda and erythritol) + PD. Your goal is to reach 1/2 C. of sweetening equivalent to allow for that 200% boost. The erythritol, because of it's bulking qualities, has already impacted the bulk sweetening equivalent. Thus, you would add 1/4 c. equivalent of liquid splenda.

(Potential synergy) minus (Bulking agent sweetening equivalent) = non bulking sweetener to add


Summing everything up... when replacing sugar in a recipe you have four questions to ask yourself (in this order)

What's contributing bulk and how much does it add up to?
How much sweetness is coming from your bulking agents?
How many sweeteners are you using/What's your potential synergy?
How much AS needs to be added to bring your bulk sweetness to the potential synergy level?

Remember, everything get's converted to it's sugar equivalent, both when assessing bulk and assessing sweetness. I know the math can get a little intimidating (alright a LOT intimidating), but the payoff should result in a lot less guessing down the line. The biggest unknown in this approach is synergy. Hopefully as more people use work with AS, this phenomenon will have some firmer numbers.

This is all based on replacing a known quantity of sugar in a recipe. If you're attempting to add bulk back to a recipe that's been low carbed, it's tremendously helpful to know the quantity of sugar in the original high carb version.

A good rule of thumb is for every cup of splenda, use no more than 2 packets sweet one.


1/2 c. splenda
1/3 C. erythritol
2/3 C. polyd
1 packet sweet one ace k = 1 cup sugar


christyjo
Do you have any info on a sub for the splenda quick pac? I read it on this website a while back it used something called nanosweet and clearly fiber from a Vermont company I think.
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Old 07-17-2011, 11:04 AM   #37
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You could use 1 cup of Splenda (24 carbs). A better option is 1/4 tsp sucralose liquid. Any other sweeteners you have that equal 1 cup of sweetness will work. The Quick Pack never had any fiber to begin with, so I don't think you need to add fiber.
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Old 08-06-2011, 07:53 AM   #38
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Sweetleaf- 1/3t. = 1 cup sugar
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Old 08-06-2011, 11:11 AM   #39
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Bookmarked! Thank you!
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Old 08-08-2011, 12:52 PM   #40
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I have a question about stevia glycerite--I bought some from netrition-and it didnt come with a dropper--I can live with that, but I would like to know how much a tsp is equivalent to in sweetness if that is possible--or if any equivalent is available to measure out to tell me---I have been seeing a few recipes on Marias blog and she uses a tsp of this all the time but I would love to know just for myself what that means in sweetness? I have looked all over the net trying to find it and I cant seem to see anywhere where there is a conversion for the glycerite... thanks for any help from any bakers out there...

Jeanne
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Old 08-08-2011, 05:37 PM   #41
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CarolynF uses it. If you find out, please post here.
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Old 08-20-2011, 06:22 PM   #42
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Old 08-26-2011, 03:04 PM   #43
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Quote:
Originally Posted by drjlocarb View Post
What is the conversion for this?
To me 1/32t =Tablespoon sweetness or more depending upon the synergy if using with other sweeteners.
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Old 08-26-2011, 03:06 PM   #44
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Quote:
Originally Posted by ladeeda View Post
To me 1/32t =Tablespoon sweetness or more depending upon the synergy if using with other sweeteners.
See my posts #14 and #23.
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Old 10-12-2011, 06:08 PM   #45
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NuNaturals stevia extract (liquid)... 5 drops = 1 teaspoon
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Old 10-18-2011, 11:00 AM   #46
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I get a product from ebay that is liquid splenda called Sweet Water:

1 drop= 1.5 tsp
25 drops = 1 cup
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Old 11-04-2011, 11:12 AM   #47
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Adding this so I can find it again.

http://www.lowcarbfriends.com/bbs/lo...tion-pami.html
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Old 11-09-2011, 07:24 PM   #48
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Thank you drjlocarb,

Do you think the following is a good combination to replace a cup of sugar?

3/4 C. erythritol (bulk + 70% sweetness)
1/4 C. PolyD (bulk + 10% sweetness)
1 T. Stevia plus (1/2 c. sweetness of sugar or should I use less)
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Old 11-10-2011, 07:25 AM   #49
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I think that sounds good. The synergy of sweeteners may be too sweet, but that is so individual you mat be able to use less. I don't like things as sweet as most people.
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Old 11-10-2011, 08:11 PM   #50
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Thank you drjlocarb, I will keep the sweetness in mind. I do like things sweet but not too sweet.
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Old 11-14-2011, 01:58 PM   #51
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Old 11-14-2011, 02:02 PM   #52
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great info! someone should write a book!
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Old 11-15-2011, 08:33 AM   #53
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This is better than a book because everyone can add to it and discuss it!
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Old 11-23-2011, 10:42 AM   #54
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This really came in handy today. Thanks drjlo!!
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Old 11-27-2011, 11:22 PM   #55
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We share.
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Old 11-28-2011, 05:29 AM   #56
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This thread is very helpful. Thanks so much.
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Old 12-04-2011, 08:35 AM   #57
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Stevia Glycerite

1 teaspoon = 1 cup sweetness
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Old 12-04-2011, 11:25 AM   #58
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So is Stevia Glycerate the same as NuNaturals pure liquid Stevia with a dropper in the bottle? Maria uses the glycerate a lot in her recipes in the new cookbook and can't figure out if I have to buy something new. Thanks!
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Old 12-04-2011, 12:13 PM   #59
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no--these are different things--the stevia glycerite is very thick--it is stevia in glycerine--I have been wanting the conversion for a long time-ie listed above--1 tsp equals one cup of sweetness- so glad to finally know this...not sure if they are interchanged or not--I dont have the stevia liquid so I cant compare to what amount equals 1 cup of sweetness.
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Old 12-04-2011, 02:05 PM   #60
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Thanks very much. I will add it to my next Netrition order!
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