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Old 01-11-2013, 03:50 PM   #1
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What is the best artificial sweetener?

I just made a cheesecake with a cup of Splenda. It tastes pretty good, but there's a super weird aftertaste. Any suggestions for a sweetener that doesn't taste like chemicals?
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Old 01-11-2013, 04:05 PM   #2
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Based on what I've read and done in my own baked good, a combination of sweeteners always yields the least aftertaste.

Combinations of at least 2 of the following taste the best and do not have that weird aftertaste, in my experience:
Splenda (Sucralose - which is artificial)
xylitol
erythritol
stevia
(xylitol, erythritol and stevia are not artificial)

I personally really like the combination of erythritol and stevia (i.e. Truvia packets. You can buy each in bulk, make your own mix and save a lot of money.
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Old 01-11-2013, 04:29 PM   #3
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I think it really depends on what you are making. For cheesecake, I follow Jamie (of 'the lighter side of low carb' fame) of 2 to 1 of cup erythritol to xylitol. Liquid sucralose is my favorite for most other things.
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Old 01-11-2013, 04:37 PM   #4
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I like Stevia but have heard it is an acquired taste. Splenda was fine with me when I was using it with my last Atkins kick.
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Old 01-11-2013, 04:47 PM   #5
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I usually use liquid stevia.
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Old 01-11-2013, 05:00 PM   #6
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I've found that the aftertaste from splenda is not from the sucralose, but from the maltodexitrin they use to bulk it up. The liquid sucralose doesn't have that aftertaste. And maltodexitrin is carby.
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Old 01-11-2013, 08:47 PM   #7
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Old 01-11-2013, 11:12 PM   #8
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Old 01-11-2013, 11:26 PM   #9
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I like erithrytol and xylitol, but I don't agree that they're "natural". They are highly processed, but IMHO much better than manufactured sweeteners. And to me, there's no unpleasant aftertaste like stevia, Splenda, etc.
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Old 01-12-2013, 08:03 AM   #10
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I think a lot of the after taste is due to the fillers used in powdered splenda and any powdered sweetener. Try liquid sucralose(ez sweetz) and the problem is gone. I also believe in the combo method mentioned above...use multiple sweeteners and you get less of an aftertaste.

I think truvia in store bought form has less fillers...just erythritol and stevia...it works well in a pinch but can recrystallize after baking, sometimes giving food a sugary crunch.
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Old 01-12-2013, 03:56 PM   #11
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I've had numbness in my hands and feet lately (for almost a month) and on a whim looked up "numbness in hands stevia" and sure enough it is a side effect! I do use too much, 4 packets per coffee (I love it sweet!) times 4 per day, plus a few packets per day in my made per glass lemonade. I'm quitting it for 2 weeks to see if that is really what it is.
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Old 01-12-2013, 05:19 PM   #12
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I have been using the liquid flavored stevia bottles. I don't see an after taste so if it is coming from the maltodextrin, that would explain it.
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Old 01-12-2013, 05:23 PM   #13
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Old 01-13-2013, 11:10 AM   #14
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I like liquid splenda for most things. I also like a mix of stevia, splenda and erythritol for all baked things.
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Old 01-13-2013, 11:12 AM   #15
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I like liquid Splenda the best. To me Stevia has a really bad aftertaste. I think you just have to try them all out and see what you like best.
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Old 01-13-2013, 11:34 AM   #16
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Quote:
Originally Posted by clackley View Post
I think it really depends on what you are making. For cheesecake, I follow Jamie (of 'the lighter side of low carb' fame) of 2 to 1 of cup erythritol to xylitol. Liquid sucralose is my favorite for most other things.
I use this too - as well as her cheesecake recipe! - none of my non lc friends could taste an artificial aftertaste.
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Old 01-13-2013, 12:04 PM   #17
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Quote:
Originally Posted by Bobbin View Post
I use this too - as well as her cheesecake recipe! - none of my non lc friends could taste an artificial aftertaste.
What does that mean? 1 cup x and 1 cup e? Won't that leave an icy taste?
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Old 01-13-2013, 02:59 PM   #18
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yeah, if you can taste the Splenda as something other than just sweet, you are using too much.
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