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If you decide to use artificial sweeteners when baking or cooking, there are a few important things to know:
- Baked products may be lighter in color because real sugar has a caramelizing/browning effect and artificial sweeteners do not.
- Volume may be lower in cakes, muffins, and quick breads because artificial sweeteners do not have the same bulking ability as sugar.
- Texture may be altered in some baked products, especially cookies.
- Taste may be slightly altered if you are sensitive to the sweetener's aftertaste.
- Cooking time of your baked goods may be slightly different when using artificial sweeteners.
- Sugar naturally holds in moisture and increases keeping quality so baked products with the sugar removed will not keep as long.
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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.