![]() Stevia is best used to sweeten beverages, desserts, and sauces, while Splenda is optimal for sweetening beverages.īoth sweeteners are virtually calorie-free, but there are other considerations to be made regarding their long-term use.įirst, research shows that zero-calorie sweeteners may cause you to eat more calories over time and even lead to weight gain ( 13, 14). Regarding Splenda, research shows that sucralose is dangerous for baking and works best for sweetening beverages ( 12). ![]() Thus, if a recipe calls for 1/2 cup (100 grams) of sugar, use 1/4 cup (50 grams) of stevia ( 11). For example, it can be used in baking at temperatures up to 392☏ (200☌), but be sure to halve the amount. You can use powdered stevia anywhere you’d use sugar. Alternatively, if you grind dried leaves into a powder, you can make a syrup by boiling 1 teaspoon (4 grams) of the powder in 2 cups (480 mL) of water for 10–15 minutes and straining it with a cheesecloth. It’s also sold in flavors like lemon-lime and root beer, which can be added to carbonated water to make calorie-free sparkling beverages.Īlso, dried stevia leaves can be steeped in tea for a few minutes to sweeten it. Stevia is often used in liquid form and added to beverages, desserts, sauces, soups, or salad dressings. That said, using high intensity sweeteners can boost your cravings for sweets, meaning you may end up using increasingly greater amounts of Splenda over time ( 10). Thus, a smaller amount of Splenda is needed to reach your preferred level of sweetness. Meanwhile, Splenda is 450–650 times sweeter than sugar. Stevia is approximately 200 times sweeter than sugar and gets its sweetness from natural compounds in the stevia plant called steviol glycosides ( 8, 9). Stevia and Splenda sweeten foods and drinks to varying degrees.Īdditionally, sweetness is subjective, so you’ll have to experiment to find the amount that satisfies your taste, regardless of which type of sweetener you use. Splenda and stevia are widely used sweeteners that have some considerable differences. Both come in powdered, liquid, granulated, and dried forms, as well as in sweetener blends. Splenda is the most popular brand of sucralose-based artificial sweeteners, while stevia is a naturally derived sweetener from the stevia plant. Lastly, whole-leaf stevia extract is made by cooking whole leaves in a concentrate ( 4). Crude stevia extract is unpurified stevia that contains leaf particles. Highly purified stevia extracts contain a lot of glycosides, the compounds that give stevia leaves their sweetness. Popular stevia blends include Truvia and Stevia in the Raw. Other sweeteners like maltodextrin and erythritol are added, too. These are highly processed and made with a refined stevia extract called rebaudioside A. The leaves are then processed and sold in powder, liquid, or dried forms. It comes from the leaves of the stevia plant, which are harvested, dried, and steeped in hot water. One alternative to Splenda is stevia, which is a naturally derived, calorie-free sweetener. Many prefer it over other artificial sweeteners, as it doesn’t have a bitter aftertaste ( 2, 3). Splenda comes in powdered, granulated, and liquid form and is often offered in packets alongside other artificial sweeteners and regular sugar at restaurants. ![]() To make Splenda, digestible sweeteners like maltodextrin are added to sucralose. Sucralose is a type of indigestible artificial sugar that’s created chemically by replacing some of the atoms in sugar with chlorine ( 1). Splenda has been around since 1998 and is the most common sucralose-based, low calorie sweetener.
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