Sugar replacement

by Staff
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A low-calorie sugar substitute replaces sugar in baking and cooking. It combines an intense sweetener (acesulfame potassium) and a bulking agent (either erythritol or a mixture of gluco-mannitol and gluco-sorbitol). The preferable ratio of intense sweetener to the bulking agent is in the range of 0.20 to 0.35% by weight.