The
Wall Street Journal Online had an interesting article
about artificial sweeteners. I don't usually pay much attention to them, but I do use the fake stuff. And it seems lately Truvia is gaining quite a bit of attention. I usually refer to artificial sugar by the color of the package it’s
in, that's how little I care, but I know I should care more. And I’m not so much brand loyal as I am color loyal. I like the ‘pink’ sugar
(saccharin) in iced tea, the ‘yellow’ (sucralose) in coffee and the ‘blue’
(aspartame) in a yogurt I make at home. I’ve never taken too much notice
to what’s in them or what it’s going to do to me if I consume too much, since I
don’t consume very much at all, but what I do know is I don’t like them
interchanged. I can’t stand the ‘blue’ or ‘pink’ in coffee, it leaves an
aftertaste, the ‘yellow’ is too subtle for iced tea and the ‘blue’ I only like
in my yogurt because I grew up eating it. But, what's interesting is what I really haven’t developed a
taste for is the new sweetener Stevia or Truvia (rebiana with erythritol),
although to be fair, I’ve only tried it in coffee. I’ve seen green and white
packages around and I personally find they give my coffee a bad aftertaste;
worse than the aftertaste of coffee, although it’s known for having a sweet,
clean taste. Anyway, it seems this new sweetener is more expensive because it
claims it is natural, so consumers are loving it. I
don’t usually bake with artificial sweeteners and when I do, I of course use
the Abel & Schafer One by One Sugar Substitute 43066 which contains
maltitol and sucralose and is not only Parve but also non-GMO. I find that
this gives me the best luck with consistency, measuring and flavor. To judge which powdery white "sugar" the author liked best, he did a "non scientific" taste test where he added 1 packet each of the popular retail sugars and put it into a small cup of hot coffee. Fortunately, they are all a little more hidden in baked goods! See what you think;
TRUVIA
Calories: 0
Sweetening agent: Rebiana
Verdict: Smells like cupcake icing,
granular texture like sugar.
Sweetness overpowers the coffee's flavor. We
detected a 'Tab'-like aftertaste.
SPLENDA
Calories: 0
Sweetening agent: Sucralose
Verdict: No aroma with a subtle, acidic but not
overly chemical taste. A little like soap water.
EQUAL
Calories: 0
Sweetening agent: aspartame
Verdict: Super-concentrated sweetness, not in a
good way. Leaves a metallic aftertaste.
SWEET' N LOW
Calories: 0
Sweetening agent: saccharin
Verdict: Subtle sweetness that doesn't knock
the edge off strong coffee. Aftertaste is like a copper pipe.
Domino SUGAR
Calories: 15 per teaspoon
Sweetening agent: sucrose
Verdict: About half the sweetness of the others
with less aftertaste. Leaves coffee flavor unsullied. Doesn't dissolve as
quickly.
The WSJ article was a bit more detailed and probably more interesting. If you have a few minutes, give it a
read.