Sugar Conversions for 1 cup

[crazywoman-n-wy]

I can't believe I have just now seen this post!!! It's been here for so long, and been added to so many times. But.... I just now found it. Thanks for starting it drjlowcarb!! And to the others for contributing!!

Personally I just can't hardly believe that anyone actually counts out 24 or 48 (or even more) drops of Sweetzfree, etc!! (I know some do, but my goodness. I would lose count long before i got that many drops counted!!!)
The second link that drj posted on that first post has LindaSue's conversion chart that tells how many teaspoons, tablespoons, etc to use rather than drops in the larger amounts. As some have stated 1/4 tsp = 1 cup. She gives other conversions also. And there are different types of liquid sweeteners which have different conversion rates. She lists several 5 different products & their conversion/equivalent to sugar.

[quote=drjlocarb;14289712 -- from christyjo]Granular Splenda = 2 T. bulk per cup/QUOTE]
I have to disagree with this. (take it as you may) But the maltodextrin used to bulk up Splenda so it will equal 1 cup, provides no bulk. It melts to nothing. I can't imagine that 1/2 cup would give 1 Tablespoon bulk. I can't even imagine it bulking up to 1 tsp. I could be wrong. But I personally would not count on any bulking from Granular Splenda. But that is me.

Originally Posted by Junkfoodjunkie

Sorry if this has been covered elsewhere but can someone explain what a "Splenda Quick Pack" is? Thanks.

Originally Posted by Aediekins

http://www.netrition.com/splenda_quick_pack.html
One pack = 1 cup sugar

These 2 quites go together. Aediekins answered Junkfoodjunkie, but I wanted to add that it is no longer available. If you don't already have a supply stocked up, you will not likely ever find it again. So you will have to decide what other sweetener to substitute to use in it's place. Like Aediekins said, 1 teaspoon equals 1 cup sweeteness. (1/4 tsp = 1/4 cup,, 1/2 tsp = 1/2 cup,, etc) As she said, liquid "splenda" (sucralose) is a good sub since it is concentrated also.

I have never found the DaVinci syrups to be as sweet as they and others claim. Maybe it is just me, but I certainly don't count it as even 1 tsp or 1 cup equivalent must less 3 or 3 1/2 ties as sweet!! Again that's me! And just thought I'd add that as "food for thought".

As has been said, all stevias are not created equal. Different brands are different equivalences, especially in the liquids and glycerites! This sure makes things even more complicated!! (also the different liquid sucraloses are different strengths. Even in the same brand as stated on here about the EzSweetz products. Why would a company make to different strengths of the same product?!! And called the same name!!!

OH, and NuNaturals makes different types of products. Some are pure extract, and some have fillers (and say so ), so be sure which you have. I only buy the pure extract one. Tho a couple of others that I use may be slightly different in strength, I pretty much go with the NuNaturals strength chart that Lauren gives. Here is all I can find right now from her. I know I have it broken down more somewhere, but can't find it right now. If I find later I'll come back & post. It MIGHT be in this link:
In answer to NuNatural Stevia conversion:
in an uncooked recipe, I replace 1/4 cup sugar with 1/8 tsp stevia. In a cooked recipe, I use 1/4 tsp stevia for 1/4 cup sugar, but never use more than 1 tsp stevia in a baked good (a large cake, for example). If you use more than that, the taste is overpowering. HTH! ... Lauren
Lauren or anyone who uses stevia

[Tilly]

p.s. Yes, I count them out. 25,26,27.....46,47,48. Guess I will have to measure them next time. Why not put that on the box instead?

[drjlocarb]

Tilly, You do not need to buy each new sweetener used in a recipe. The reason for this thread is so you can use whatever sweetener you have. If it calls for 1c. sugar sub., you can use what you have. If you use the info on this thread you can do the same thing. Just figure out the sweetness of the product mentioned and use what you have.



Or not.

[metqa]

Originally Posted by Tilly

p.s. Yes, I count them out. 25,26,27.....46,47,48. Guess I will have to measure them next time. Why not put that on the box instead?

They never expected people to be using it for large quantity cooking and baking. Most people put only a few teaspoons of sugar in their coffee. I think the small size and the strength of the solution was geared toward that. Now that they are one of the few commercial liquid sucrolose products out there, People are using it in quantities no one imagine they would.

maybe we could convince them to market a stronger concentration for cooking. Like 1 drop equals a Tablespoon of sugar or 1/4 cup of sugar.

[crazywoman-n-wy]

Originally Posted by Tilly

p.s. Yes, I count them out. 25,26,27.....46,47,48. Guess I will have to measure them next time. Why not put that on the box instead?

I agree Tilly!!! Why don't they just tell you that!!!!
I have used LindaSue's chart for several years now. Thank you LindaSue!!! She doesn't have all sweeteners listed (and in reality couldn't!), but it is a great start & great help. If using Sweetzfree or similar, the chart does give you the amounts in tsps rather than just drops! I could never keep count for even up to 24 drops, must less 48!! And all too ofter for me, 2 or 3 drops come out at "once"!
To each his/her own! I know that some do it, because as you said, they don't tell you any different, and you don't know.

A tip: If you use a liquid sweetener that is not on LindaSue's chart (or not the same equivalence of one that is), and you don't know how many teaspoons (or parts there of), then take a measuring spoon & count the drops as they go in till it is full. I'd start with 1/4 tsp, count that, then double for 1/2, 4 X for 1 tsp, etc. Make sense? Hope that may help some of you.

Oh, and drjlowcarb, you are so right, you don't have to own every sweetener out there. This is a great thread to help us figure out the equivalents!!! Thanks again!

[Tilly]

Originally Posted by crazywoman-n-wy

I agree Tilly!!! Why don't they just tell you that!!!!
I have used LindaSue's chart for several years now. Thank you LindaSue!!! She doesn't have all sweeteners listed (and in reality couldn't!), but it is a great start & great help. If using Sweetzfree or similar, the chart does give you the amounts in tsps rather than just drops! I could never keep count for even up to 24 drops, must less 48!! And all too ofter for me, 2 or 3 drops come out at "once"!
To each his/her own! I know that some do it, because as you said, they don't tell you any different, and you don't know.

A tip: If you use a liquid sweetener that is not on LindaSue's chart (or not the same equivalence of one that is), and you don't know how many teaspoons (or parts there of), then take a measuring spoon & count the drops as they go in till it is full. I'd start with 1/4 tsp, count that, then double for 1/2, 4 X for 1 tsp, etc. Make sense? Hope that may help some of you.

Oh, and drjlowcarb, you are so right, you don't have to own every sweetener out there. This is a great thread to help us figure out the equivalents!!! Thanks again!

Thanks everyone. I will count them out into a measuring spoon. Makes sense. As for owning every sweetener, thought for something to turn out the same I had to have the same one. Thanks for setting me straight on that, too. Save some money and space! Thank you.

[crazywoman-n-wy]

Originally Posted by Tilly

Thanks everyone. I will count them out into a measuring spoon. Makes sense. As for owning every sweetener, thought for something to turn out the same I had to have the same one. Thanks for setting me straight on that, too. Save some money and space! Thank you.

You're welcome on my part, and I'm sure on everyone elses too!

As for the sweeteners, I rarely use sucralose anymore. I come very close to saying I never use Granular Splenda. As a matter of fact, tho I have it in my cupboards, I probably have not used it at home in years! Bout the only time I use it is when I'm at someone else's house & that is the sweetener they have besides sugar. I will use it then. I do occasionally use liquid "splenda" or Splenda Quick Packs (rarely a whole pack -- I keep some emptied into a small jar, and measure it out as I said above, only using some as a secondary sweetener). My main sweeteners are Erythritol, Xylitol, and stevia (in different forms). I change recipe sweeteners to what I have and/or what sweeteners I like. Sometimes this can be quite a challenge, as the "author" of the recipe does not give sweetening equivalents. This thread will help with that. It may not catch them all, but maybe eventually it will!

Hey mods,,,,,, Stickie????

[lizzy310]

I see LindaSue's chart on here, but can anyone give me a link to it? I am trying to figure out conversions for different things. I don't use Splenda. Anything that was discovered when looking for an ant poison just doesn't sound like something I want in my body. As far as using maltodextrin to bulk up anything...that is still sugar. So...trying to figure out Stevia, erythritol, and other things and how to convert from sugar to those. My brain is exploding.

[RVcook]

Originally Posted by crazywoman-n-wy

... My main sweeteners are Erythritol, Xylitol, and stevia (in different forms). I change recipe sweeteners to what I have and/or what sweeteners I like. Sometimes this can be quite a challenge, as the "author" of the recipe does not give sweetening equivalents....

Same here Billie; Erythritol, Xylitol, powdered Stevia (with inulin) and I use one more - LoHan. By combining all of those, I get the bulk I need with the clean taste I want in almost every recipe without any strange, metallic aftertaste nor any 'cooling' effect either. SO glad I finally got it figured out...FINALLY!

[drjlocarb]

Welcome to LCF!

If you click on the blue highlighted word etc, you will be linked automatically. Go back to the first post and click on the Linda link at the bottom. Cleochatra has a link also post #10.

By the way, Splenda does not get absorbed into the body. It is found, intact, in waste water.

Maltodextrin, on the other hand....

I use Fiberfit for my Splenda needs. (click on the blue word)

[crazywoman-n-wy]

I've never used the LoHan.

Welcome to the site lizzy310. Like drjlocarb said, the link is at the bottom of the first post in this thread. It is the second link. It doesn't look like a link that says http:xxxxx it says something to the effect of LindaSue's conversion chart (can't remember the exact wording), and is in blue (as drjlocarb said). Just click on that, and it will take you to it.

And for that matter, anytime you see words in blue, you can click on that word & it will take you to it. Sometimes it's a link to a site like LindaSue's, and a LOT of the time, it is a product on Netrition.com.

Hope that helps.

[whipper75229]

Man. You almost have to have a chemistry degree. Subscribing...

[drjlocarb]

Yes. After 1 year of LC baking, you get a BS in AS (artificial sweeteners).

After 5 years, you get PhD in LC Goodie Making.

[whipper75229]

[EyeDoc]

Originally Posted by RVcook

Same here Billie; Erythritol, Xylitol, powdered Stevia (with inulin) and I use one more - LoHan. By combining all of those, I get the bulk I need with the clean taste I want in almost every recipe without any strange, metallic aftertaste nor any 'cooling' effect either. SO glad I finally got it figured out...FINALLY!

Care to share the proportions??? PLEEEEEASE?????!!!!

[RVcook]

Originally Posted by EyeDoc

Care to share the proportions??? PLEEEEEASE?????!!!!

Sure...

Donna's Shuga~Blend

1 1/4 C. granular Xylitol
2 1/3 C. granular Erythritol
2 1/3 C. Diabetisweet
4 TB Slim Sweet (LoHan Guo)
2 TB Stevia (with inulin - I use Stevia+ from Wisdom brands)

Measures, cooks and bakes exactly like regular sugar.

After using this blend for 6 years, I now find that this is actually sweeter than regular sugar so when a recipe calls for 1 C. sugar, I use 3/4 C. Shuga~Blend -OR- I sometimes use 1/2 C. with a little added stevia (for items that do not require the 'bulking' or hygroscopic properties of sugar.

If you are at all sensitive to sugar alcohols, I would NOT recommend this blend.... However, you may be able to play with the formula to better suit your needs. Works for me!

[crazywoman-n-wy]

drjlocarb asked me to add this chart for Now Better Stevia. Here ya go:

[bill_co]

Originally Posted by drjlocarb

#8
christyjo


These are my notes I have saved through the last few years, I did not save the posters' names, .........................

christyjo

christyjo

Originally Posted by drjlocarb

#8
christyjo

These are my notes I have saved through the last few years, I did not save the posters' names, my bad.

christyjo

Cristyjo and all,
I'm still a newbie to both the LC arena and this forum and trying to learn. You have a lot of info here and it will be useful. In my looking a the various recipes and their originators, they use a wide variety of sweeteners. In addition to a "flour/baking properties" chart, I have also begun a sweetener one. Don't think I'm yet qualified to post the chart, but will try and do so when I am eligible. It is in a very rudimentary state but, with input from the "Major LCF'ers" maybe could eventially be useful. I will try to post but it may not go thru. If it does, I would appreciate, first, broad comments, e.g., could it be useful, how is the format, what additional data fields are needed, etc??? Negative comments may not be appreciated but would be useful in knowing whether to further pursue. If it doesn't post and I do not get an error message would appreciate, and I will try later/again.

So, here goes:


<img src="http://img190.imageshack.us/img190/4171/sweetenersubs.jpg" alt="Image Hosted by ImageShack.us"/>

[bill_co]

Originally Posted by bill_co

Cristyjo and all,

So, here goes:


<img src="http://img190.imageshack.us/img190/4171/sweetenersubs.jpg" alt="Image Hosted by ImageShack.us"/>

See it did not work, so maybe I have to learn or get past the Newbie stage. Comments please. Maybe you can go to the posted image site and see there.

[drjlocarb]

Isomalt is only 40% as sweet as sugar, but will give a cup for cup bulk.

[jdcri]

Originally Posted by drjlocarb

Isomalt is only 40% as sweet as sugar, but will give a cup for cup bulk.

Mine is supposedly 55% but who knows!!!

[drjlocarb]

I am only going on what I learned from kevinpa. You may be right. Let's call it 50% and add more sweetener.

[sungoddess]

I was asked to post this chart here. I have ruined so many baked products that call for stevia because there are so many different versions. I use NuNaturals, but even within that brand, the equivalents are so different and it depends on what version you have. No carb, carb, baking blend, pure, with maltodextrin, etc.

NuNaturals Products

NuStevia Sweetener, Stevia Baking Blend: 1 tsp is a sweet as 1 tsp of sugar (1 cup = 1 cup)

MoreFiber, Stevia Baking Blend: 1 tsp is a sweet as 1 tsp of sugar (1 cup = 1 cup)

NuStevia White Stevia Pure Extract: 3/4 tsp is a sweet as 1 cup (48 tsp) of sugar

NuStevia White Stevia Pure Extract: 1/64 tsp is a sweet as 1 tsp of sugar

NuStevia White Stevia Powder(w Maltodextrin): 1 packet is as sweet as 2 tsp of sugar

NuStevia White Stevia Powder(w Maltodextrin): 24 packets or 12 tsp or 4 tbs is as sweet as 1 cup of sugar

NuStevia White Stevia Powder(w Maltodextrin): 1/4 tsp is a sweet as 1 tsp of sugar

NuStevia White Stevia Powder No Carbs (w/Erythritol): 1 packet is as sweet as 2 tsp of sugar

NuStevia White Stevia Powder No Carbs (w/Erythritol): 24 packets or 6 tsp or 2 tbs is a sweet as 1 cup of sugar

NuStevia White Stevia Powder No Carbs (w/Erythritol): 1/8 tsp is as sweet as 1 tsp of sugar

NuStevia White Stevia Quick Dissolve Tabs: 1 Tab is as sweet as 1 1/2 tsp of sugar

Vanilla Stevia Liquid Extract: 5 drops is as sweet as 2 tsp of sugar

Clear Stevia Liquid Extract: 5 drops is as sweet as 2 tsp of sugar

Alcohol Free Stevia Liquid Extract: 7 drops is as sweet as 2 tsp of sugar

Alcohol Free Vanilla Stevia Liquid Extract: 7 drops is as sweet as 2 tsp of sugar

General Equivalencies Of Measurements In Cooking
1 tablespoon = 3 teaspoon
8 tablespoons = ½ cup
24 teaspoons = ½ cup

[shirlc]

NuStevia White Stevia Powder No Carbs (w/Erythritol): 1/8 tsp is as sweet as 1 tsp of sugar

^^^ Was I ever glad to see this! I bought this months ago, but have not used it because I couldn't figure out what the sweetening power was and didn't want to ruin anything! Thanks so much!

[drjlocarb]

Thanks Beverly!

[bpbeadles]

Thanks for the info as this all confusing but this definitely helps!

[JMCM1]

Subbing

[drjlocarb]

Sweeteners' Glycemic Index rating

I thought this would be a good addition the this thread. Thanks buttoni.

[Gabby1]

subscribing

[AddysMommy]

bump to subscribe