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Weight Loss Forum / Low Carb / March 2004Cooking with Da Vinci Syrups
For those of you who've been using Da Vinci sugar free syrups in recipes, how do you substitute it for sugar (or Splenda) - equal amounts? I know some recipes might need a bit of tweaking because of the extra liquid, but I'm just looking for an idea of how much to use. I've tried cooking with Splenda, but just can't deal with the aftertaste - I don't know if it's the sucralose itself or the filler in the powdered stuff, so I thought maybe I'd try using the syrups instead, and see if it makes a difference. TIA  SignatureA. Brown remove the junk to email www.sweetzfree.com :: For those of you who've been using Da Vinci sugar free syrups in :: recipes, how do you substitute it for sugar (or Splenda) - equal [quoted text clipped - 12 lines] :: A. Brown :: remove the junk to email "Roger Zoul" <rogerzoul2@hotmail.com> wrote in news:105088r1e8du265 @corp.supernews.com: Yes, thank you - I am aware of that product. But considering the price, and the fact that I don't know whether I'll have the same "ick" factor with something made with the pure sucralose as with the powdered Splenda, I thought I'd try one of the syrups first. Much cheaper, and available at a store 2 blocks from my house. If things work out well with the syrup, I might consider the Sweetzfree - but then again, I don't make "sweets" very often, nor do I normally use any kind of artificial sweeteners, so for what little I'd use it, the syrups might be just fine. I also question how the Sweetzfree people are able to market this, if it's true that pure sucralose is only available to food manufacturers who sign an agreement not to produce it in this manner. > www.sweetzfree.com > [quoted text clipped - 14 lines] >:: A. Brown >:: remove the junk to email > "Roger Zoul" <rogerzoul2@hotmail.com> wrote in news:105088r1e8du265 > @corp.supernews.com: [quoted text clipped - 13 lines] > it's true that pure sucralose is only available to food manufacturers who > sign an agreement not to produce it in this manner. The benefit to the "pure" stuff is that you can control the sweetness. I personally find that I use a lot of the syrup in my coffee (the only place I've used it so far). I can go through an entire bottle in about a week. So, I don't buy it that often. SignatureBob in CT Remove ".x" to reply >> "Roger Zoul" <rogerzoul2@hotmail.com> wrote in news:105088r1e8du265 >> @corp.supernews.com: [quoted text clipped - 18 lines] > only place I've used it so far). I can go through an entire bottle in > about a week. So, I don't buy it that often. I'm not arguing that point at all - in fact, I agree with it. However, I'm not sure that I'll be able to tolerate Splenda even in its "pure" form, so I'd rather 'experiment' with the syrups first - they're cheaper and I don't have to order them. If that works out well, then I can decide whether or not it's worth buying the liquid stuff. I can't bear the aftertaste of the powdered stuff, and my experiences with commercial products have been mixed - some things I haven't noticed the aftertaste in, some I have. I don't sweeten my coffee or tea, and I rarely have anything with sugar OR sweeteners of any sort - when I want something sweet, I usually just have fruit, (though sometimes I allow myself one Dove Dark Chocolate "Promise" as a treat). On the rare occasion that I make a dessert, I usually just make it with sugar. But I often cook for others, some of whom are doing LC, so it would be nice to make a dessert that's sugar free for them, but one that I can tolerate the taste of as well. SignatureA. Brown remove the junk to email > "Roger Zoul" <rogerzoul2@hotmail.com> wrote in news:105088r1e8du265 > @corp.supernews.com: [quoted text clipped - 32 lines] >>:: A. Brown >>:: remove the junk to email If you want to get technical, it isn't "pure" sucralose. It's sucralose that has been dissolved in water, albeit in a high concentration. The difference between sweetzfree and Da Vinci is the concentration of sucralose and the lack of flavoring. I doubt seriously that it violates any distribution agreement. "Pure" sucralose is a white crystalline solid. glenn P.S. the proper chemical name for sucralose is: 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D- garactopyranoside OR 4,1',6'-trichlorogalactosucrose I do a 1 to 1 substitution-- 1 tsp powder for 1 tsp DVinci. However, on recipes that call for more than 1/4 cup, I go under and taste before I add more. I think that the powdered stuff is nasty and find that the caramel DaVinci gives a much more sugar like flavor. -- Jenny - Low Carbing for 4 years. At goal for weight. Type 2 diabetes, hba1c 5.2. Cut the carbs to respond to my email address! Low carb facts and figures, my weight-loss photos, tips, recipes, strategies for dealing with diabetes and more at http://www.geocities.com/jenny_the_bean/ Looking for help controlling your blood sugar? Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm > For those of you who've been using Da Vinci sugar free syrups in recipes, > how do you substitute it for sugar (or Splenda) - equal amounts? I know [quoted text clipped - 11 lines] > A. Brown > remove the junk to email Thank you, I'll give that a shot. I'm not sure the store I'll be going to has the caramel flavor in SF, but if they do, that's what I'll try starting with. I know for sure they have vanilla. > I do a 1 to 1 substitution-- 1 tsp powder for 1 tsp DVinci. However, > on recipes that call for more than 1/4 cup, I go under and taste [quoted text clipped - 30 lines] >> A. Brown >> remove the junk to email Vanilla works too, I just like Caramel better. They sell it at the Marshall's near me. -- Jenny - Low Carbing for 4 years. At goal for weight. Type 2 diabetes, hba1c 5.2. Cut the carbs to respond to my email address! Low carb facts and figures, my weight-loss photos, tips, recipes, strategies for dealing with diabetes and more at http://www.geocities.com/jenny_the_bean/ Looking for help controlling your blood sugar? Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm > Thank you, I'll give that a shot. I'm not sure the store I'll be going to > has the caramel flavor in SF, but if they do, that's what I'll try [quoted text clipped - 34 lines] > >> A. Brown > >> remove the junk to email Can you sub Da Vinci syrup in baking recipes? Will it not change the texture of the baked goods? I'm thinking of cookies or cakes. These usually call for 1 or more *cups* of splenda. And to me, splenda tastes awful. -- AmyB LC since 12/01/03 238/211/165 > I do a 1 to 1 substitution-- 1 tsp powder for 1 tsp DVinci. However, on > recipes that call for more than 1/4 cup, I go under and taste before I add [quoted text clipped - 29 lines] > > A. Brown > > remove the junk to email Amy, The only "cake-like" thing I bake is my protein-based pumpkin bread. It comes out moist and delicious unlike all the other protein-based cakes I've made in the past which dry up and are uneatable the second day. But I throw a bunch of grated coconut into that recipe which helps soak up some of the moisture and maintain it. I haven't made anything else low carb that was cake-like, probably because the only part of cake I really like is the icing. <sigh> I have made some pecan rolls with the syrup that were okay but nothing to write home about. -- Jenny - Low Carbing for 4 years. At goal for weight. Type 2 diabetes, hba1c 5.2. Cut the carbs to respond to my email address! Low carb facts and figures, my weight-loss photos, tips, recipes, strategies for dealing with diabetes and more at http://www.geocities.com/jenny_the_bean/ Looking for help controlling your blood sugar? Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm > Can you sub Da Vinci syrup in baking recipes? Will it not change the > texture of the baked goods? I'm thinking of cookies or cakes. These [quoted text clipped - 42 lines] > > > A. Brown > > > remove the junk to email |
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