Low Carb Sweeteners

General Info	Isomalt	Sweetzfree
Freezing Point	Maltinol	Tagatose
Additives	Saccharin	Truvia
Ace K	Somersweet	Xylitol
Erythritol	Splenda
Inulin	Stevia

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General Information

Fahreheit <-> Centrigrade Conversion (01/09)

Absorption of sugar alcohols from the human small intestine, and energy values
(HSH = hydrogenated starch hydrolysate)

Compound	% Absorbed	Energy (kcal/gm)
D-tagalose	-	1.5
Erythritol	-	0.2
HSH	-	3.0 or 3.2
Inulin	-	1.6
Isomalt	50-60%	2.0
Lactitol	0%	2.0
Maltitol	50-75%	2.1 or 3.0
Mannitol	50%	1.6
Oligosaccharides	-	1.6
Polydextrose	-	1.1
Resistant Starch	-	3.0
Trehalose	-	4.0
Sorbitol	50-79%	2.6
Xylitol	50%	2.4 or 3.0

Glycemic Index (per 2 tsp of sugar)

0	Inulin	48-53	Maltinol syrup
0	SteviaPlus	54	Maple Syrup
0	Erythritol	55	Blackstrap Molasses
0	Mannitol	59	Table Sugar
5	Polydextrose	62	Honey (32-87)
6	Lactitol	68	White Sugar
7-13	Xylitol	70	Sugar
9	Isomalt	80	Splenda packets (original)
9	Sorbitol	80	Equal packets
15	Agave Nectar (11-19)	80	Sweet'N Low packets
19	Fructose (12-25)	80	Most Stevia brands
36	Maltinol	100	Dextrose
39	HSH	100	High Fructose Corn Syrup
42	Barley Malt Syrup	100	Glucose (85-111)
46	Lactose	105	Maltodextrin

Glycemic Response (12/08)
Net Carbs @ lowcarbfriends.com (10/09)
Net Carbs (Maltinol) (12/08)
Sugar Alcohols @ diabetes.ca (PDF) (10/09)
- Absorption of sugar alcohols from the human small intestine, and energy values
  (HSH = hydrogenated starch hydrolysate)
- Plasma glucose control
  - Sorbitol, lactitol and xylitol does not raise plasma glucose
  - In normal people, chocolate sweetened with maltitol elicited the same plasma glucose
    response as chocolate sweetened with sucrose
Sugar Substitutes @ fda.gov (11/08)
Agave Nectar (Syrup)
- Agave Nectar, the High Fructose Health Food Fraud @ naturalnews.com (02/09)
- Mexican Sugar Substitute Makes It to UK Shelves (2006) (02/09)
  - Agave syrup is 25 per cent sweeter than normal table sugar.
  - While sugar has a GI of 68, the Agave syrup comes in at somewhere between 11 and 19.

Post-Synergy Sugar Replacement (for 1 cup sugar) @ lowcarbfriends.com (07/09)
- Liquid Splenda to replace 1/2 cup sugar
- 1/4 cup Erythritol
- 1 pkt (2 tsp) Sweet One (Ace K)

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Freezing Point Depression (Ice Cream)

Maltisweet (05/09)
"Bulking Agends and Fat Substitutes" (book)
- Removal of conventional sweeteners from ice cream increases the freezing point
- Xylitol will produce a softer product at the same temperature
- Carrageenan or guar will replace either fat or sucrose in frozen dairy desserts
- Polydextrose
  - Can replace sugar or fat
  - Will depress the freezing point
  - Will contribute creaminess and smoothness to the mouthfeel
  - Aids in the dispersion of cocoa and starch
- Gelatin was used in the ice cream industry as a stabilizer, but has been replaced by
  polysaccharides to reduce the cost. Gelatin forms a weak gel that melts readily in the mouth
  giving no impression of gumminess.
- Guar gum dissolves readily in cold water. It produces highly viscous and thisotropic mixes
  at low concentrations (within about 2 hours).
- Locust (carob) bean gum needs a high temperture to fully disperse and hydrate
- Xanthan gum is used in salad dressings, but not used frequentyly in ice cream
- Egg or egg yolk was used as an emulsifier
LowCarbFriends.com (06/09)
- Sugar Alcohols & Freezing Point Depression (06/09)
Glycerine Freezing Point (05/09)
Ice Cream Dream, Ingredients & additives (PDF file) (05/09)
- Erythritol
  - Produces a high degree of freezing-point depression
  - Has a high laxation threshold
  - A 3.5% erythritol solution will cause the same freezing-point depression as a 10% sucrose solution.
- Glycerine
  - Strong freezing-point depression effect
  - Has a laxative effect
  - Potential to alter the flavor of the ice cream

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Additives

Dextrin and Maltodextrin
- Dextrin @ wikipedia.org (12/08)
- Agave Nectar, the high Fructose health Food Fraud @ naturalnews.com (02/09)
  - Maltodextrin is a by-product of the production of High Fructose Corn Syrup.
  - Refined maltodextrin is converted to blood glucose even faster than refined sucrose.
  - "Many people think that adult-onset diabetes and cardiovascular disease are natural
    diseases of aging; we believe they are natural diseases of poor nutrition."
- Dextrose & Maltodextrin @ abcbodybuilding.com (02/09)
Soluable Corn Fiber and Resistance Starch @ promitorfiber.com (12/08)
- The Glycemic Response of soluable corn fiber is approximately 1/3 that of readily digestible
  carbohydrates such as dextrose or maltodextrin.
- The Glycemic Response of resistant starch is approximately 10% that of readily digestible
  carbohydrates such as dextrose or maltodextrin.

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Ace K

Ace K (acesulfame potassium; Sunett and Sweet One) (12/08)
Ace K Toxicity Information Center (12/08)
DiabetiSweet (Ace K and Isomalt)
Sweet One (Ace K and Dextrose)
- Sweet One @ netrition.com (50 packets for $1.99) (07/09)
  - 1/4 cup sugar -> 6 pkts Sweet One

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Erythritol

Erythritol @ wikipedia.org (12/08)
- It does not affect blood sugar
- It has a caloric value of 0.2 calories/gram (95% less than sugar)
- It is absorbed in the small intestine, and excreted unchanged in the urine
Erythritol @ jungbunzlauer.com (05/09)
Erythritol has a Glycemic Index of Zero (12/08)
Erythritol is stable to 320 deg F (12/08)
Erythritol @ lowcarbfriends.com (05/09)

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Inulin, Oligofructose, & Polydextrose

Inulin
- Nutritional Facts @ netrition.com (02/09)
  - 1 tsp has 5 calories
  - 1 tsp has 2.50 carbs, 2.25 grams dietary fiber, and 0.25 net carbs
  - Inulin has 1.6 calories/gram
- Inulin as an appetite suppressant
  - Inulin as an appetite suppressant @ lowcarbfriends.com (08/09)
- Inulin in cooking
  - Inulin @ atkinsdietbulletinboard.com (33660) (08/09)
    - Now Inulin and Sweet Perfection are basically the same thing
    - Sweet Perfection has been refined a little more, and is MUCH more expensive
  - Inulin in Baking @ ehow.com (08/09)
    - Inulin has a slight sweet taste
    - Fibersure has been altered to remove the sweet taste
  - Inulin in Recipes @ lowcarbfriends.com (Chocolate Peanut Butter Truffles with Inulin) (08/09)
    - Fibersure is hydrolized inulin, so it does not thicken
    - Benefiber is hydrolized guar gum, so it doesn't thicken
  - Inulin @ dayscoloncleanse.com (02/09)
    - Inulin has a Glucemic Index of zero
  - FoodProcessing.com
    - Diabetes Under Control (02/09)
    - Inulin: The In Fiber (02/09)
  - Inulin: Friend or Foe? @ naturalnews.com (02/09)
  - Inulin @ orafti.com (10/09)
    - Orafti Inulin is a mixture of oligo- and polysaccharides which are composed of fructose units
      connected by Beta (2-1) links; almost every molecule is terminated by a glucose unit
    - Degree of polymerization of chicory inulin ranges between 2 and 60
    - Inulin can stablize water into a creamy structure with the same mouthfeel as fat
    - Inulin stabilizes emulsions, dispersions, and mousses/foams
    - Inulin @ mombu.com (10/09)
      - Orafti recently began selling High DP (>23) Inulin directly to customers by calling
        610-889-9828
      - 1 lb of Raftiline HP-Gel $10
      - 3 lb of Raftiline HP-Gel $17
      - Orafti HP is 100% Inulin, 0% glucose/fructose/sucrose, and an average DP >23;
        it is a high performance inuline for fat replacement at low temperatures
  - Inulin Offer Strong Base for Sugar Replacement @ organicprocessing.com (09/09)
  - Inulin Fiber @ raysahelian.com (02/09)
  - Inulin @ wikipedia.org (polysaccharides) (12/08)
  - Journal of Nutrition
    - Inulin & Oligofructose: What Are They? (02/09)
      - Both contribute about 1.5 kcal/gram of energy (after fermentation)
      - Other by-products of fermentation include bacterial biomass and gases that are excreted
      - Inulin and oligofructose influence intestinal function by increasing stool frequency
      - Inulin acts as a flavor mask, suppressing a bitter or flat aftertaste
      - Inulin is also a flavor potentiator (increases the perceived intensity of flavor)
    - Inulin and Oligofructuose @ jn.nutrition.org (02/09)
      - Oligofructose refers to the partial hydrolysate of inulin
      - Inulin and oligofructose are used mainly to replace fat and sugars, respectively
      - Typically, 1 g of fat is replaced by a 0.25 g of inulin.
      - Inulin is easier to tolerate than oligofructose
    - Dietary Inulin Lowers Plasma Cholesterol and Triacylglycerol @ jn.nutrition.org (02/09)
    - Inulin and Oliogofructose and Mineral Metabolism @ jn.nutrition.org (02/09)
  - Sources of Inulin
    - NOW Inulin @ netrition.com (8 oz; $4.99) (02/09)
    - Pure Inuline @ herb-care.com (900 grams @ $27.77) (10/09)
    - Clear & Natural (also known as Fibersure) by Metamucil is 100% Inulin
Oliogofructose (FOS)
- FOS @ wikipedia.org (10/09)
  - FOS is produced by the degradation of inulin or polyfructose
  - FOS are more soluble than inulin, and are added to dairy products
  - Jerusalem artichoke and Yacon have the highest concentration of FOS
  - FOS and Inulin promote calcium absorption in the human gut
- Oligoftructose @ orafti.com (10/09)
  - Orafti Oligofructose consists of oliogofructose and the natural sugars glucose, fructose, and
    sucrose in varying combinations (Orafti 60 contains 40% sugars)
  - It is a mixture of oligosaccharides which are composed of fructose units connected by Beta (2-1) links;
    some of these molecules are terminated by a glucose unit
  - Degree of Polymerization mainly ranges between 2 and 8
  - It is a natural sugar replacer
  - It is more soluble than sucrose; it does not crystalize
- Sources
  - Now NutraFlora FOS Powder (4 oz @ $7.99) (10/09)
  - Sweet Perfection
    - Sweet Perfection @ lowcarbspecialities.com (2 1-lb bags; $39.95) (02/09)
    - ChocoPerfection Bars @ lowcarbspecialities.com (12 bars; $42.95) (02/09)
Polydextrose (Litesse)
- Polydextrose @ wikipedia.org (07/09)
  - It is a soluble fiber than is used to replace sugar, and reduce calories and fat
  - It is synthesized from dextrose, sorbitol and citric acid
  - It replaces sugar and fat in cakes, candies, frozen desserts, puddings, and salad dressings
  - It is a humectant, stabilizer, and thickening agent
  - In the US, it is known by the brand names Litesse, Sta-Lite, and Trimcal
- Dietary Fibber @ slate.com (07/09)
  - Polydextrose, inulin, and maltodextrin are classified as dietary fiber in the US
- Polyfunctinal Polydextrose @ foodproductdesign.com (07/09)
  - It can replace fat and sugar
  - Works well in soft cookies
  - Has a low glycemic response (4-7), compared to glucose's 100
  - Has a clean flavor and a neutral taste
  - Has a freezing-point depression similar to sugar
  - Will not crystalize in candy
- Polydextrose for Adding Fiber (07/09)
  - It has a glycemic index of about 5
  - Its freezing-point depression is 0.6
- Studies on the Effects of Polydextrose @ American Journal of Clinical Nutrition (07/09)
- Sources
  - Polydextrose @ Honeyville (5 lbs for $13.99) (07/09)
  - Polydextrose @ netrition.com (1 lb for $2.29) (07/09)
Yacon Syrup
- Yacon Syrup (appetite suppressant; tastes like molasses; contains inulin; Yacon Syrup Candy recipe) (08/09)

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Isomalt

Isomalt @ gourmet.chefshop.com (10/09)
- Isomalt is a mixutre of gluco mannitol and gloco sorbitol
- It can be heated wit hno loss of sweetness or change in texture
- It provides nearly the bulk of sugar
- Baked goods containing isomalt tend to be crisper, and do not brown the same way when heated
- It is used in hard/soft candies, chocolates, ice cream, jam, baked goods, fillings, chewing gum,
  and cough drops
Isomalt @ wisegeek.com (10/09)
- Isomalt is a sugar alcohol that is make from beets
- It does not bake or react the same way sugar does; you can't caramelize isomalt
- Diabetisweet is Ace K and isomalt; Ace K has a bitter aftertaste
- Isomalt has been linked to a high rate of stomach upset, gas, and disarrhea
- Even at low doses, isomalt can cause diarrhea
- Isomalt contains about 8 calories/tsp
- It is often used in hard candies
- Isomalt functions as a dietary fiber, instead of a simple carbohydrate
Recipes
- Fun with Isomalt @ herbivoracious.com (sheets of isomalt) (10/09)
- Isomalt can be pulled and blown; use 1000 gm isomalt and 100 gm water; boil water to 320 deg F
Sources
- Isomalt @ netrition.com (10/09)

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Maltinol

Net Carbs (Maltinol) (11/08)

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Saccharin

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Somersweet

The ingredients in SomerSweet are: Oligofructose, Inulin, Fructose, Sprouted Mung
Bean Extract, and Acesulfarne K.
Conversion
- 1/4 tsp Somersweet = 1 tsp splenda
- 3/4 tsp somersweet = 1 tbsp splenda
- 2 1/2 tsp somersweet = 1/4 cup splenda
- 1 tbsp somersweet = 1/3 cup splenda
- 5 tsp somersweet = 1/2 cup of splenda
- 3 tbsp somersweet = 1 cup splenda
Ageless-Diva.com (01/09)
SuzanneSomers.com (01/09)
SomerSweet @ carbsmart.com (150 gm; $8.99)

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Splenda (Sucralose)

Splenda @ wikipedia.org (12/08)
Splenda was stable at 350 deg F, 410 deg F, and 450 deg F (12/08)
Problems with Splenda
- Spenda Exposed (sucralose raised blood sugar levels in the diabetic control group) (11/08)
- Splenda (3 packets) raised blood sugar 60-80 points (11/08)
- Is Splenda Safe for Diabetics? (11/08)
- Is There Anything Wrong with Equal or Splenda? (11/08)
- Sucralose and Diabetes (11/08)
- Sucralose @ tuberose.com (11/08)
- Splenda - not splendid! @ leaflady.org (02/09)
Making Liquid Splenda @ livinlowcarbdiscussion.com (01/09)
Splenda.com (01/09)
Spenda Quick Packs @ lowcarbohydrate.blogspot.com (01/09)
- Granular Splenda has 24 carbs per cup
- Splenda Quick Packs are designed to quickly dissolve in liquids
- They are typically found in the KoolAide section of the grocery store
- They have less maltodextrin, and only 4 net carbs per pack
- One pack is equivalent to 1 cup of sugar
- One quick pack has 16 calories, and 4 carbs
- One quick pack will save you 20 carbs (over the granular Splenda)
Sources of Splenda

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Stevia

Stevia directly stimulates the pancreatic beta cells to produce more insulin.
It doesn't raise blood sugar because it causes more insulin to be secreted.
Stevia @ wikipedia.org (PureVia, Rebiana, Truvia -- rebaudioside A) (12/08)
The dietary supplements have been slow to catch on with mainstream consumers,
partly because of a bitter licorice aftertaste.
Stevioside: Stability and Interaction with Food Ingredients
Incubation of solid stevioside at elevated temperatures for 1 h showed good stability
up to 120�C, whilst forced decomposition was noticed at temperatures exceeding 140�C.
SweetLeaf SteviaPlus 100 @ Puritan's Pride ($9.79 + $4.95 shipping) (12/08)
SweetLeaf SteviaPlus 50 @ vitaminshoppe.com ($6.99) (12/08)
SteviaPlus 100 @ vitaminshoppe.com ($8.99) (12/08)
SweetLeaf Stevia Plus 100 @ vitidigest.com ($8.98 + $6.99) (12/08)
SweetLeaf SteviaPlus 50 @ healthyshopping.com (50 packets; $6.99) (12/08)
- Glycemic Index (per 2 tsps of sugar)
  - 00 SteviaPlus
  - 70 Sugar
  - 80 Splenda
  - 80 Equal
  - 80 Sweet'N Low
  - 80 Most Stevia brands
Stevia.com (12/08)
Stevia.net (11/08)

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Sweetzfree (liquid Sucarlose)

Sweetzfree @ lowcarbohydrate.blogspot.com (Big Daddy D's; Feb 6, 2007) (01/09)
EZ-Sweetz vs Sweetzfree @ forum.lowcarber.org (01/09)
Sources of Liquid Splenda @ lowcarbdiets.about.com (01/09)
Sweetzfree.com (01/09)
- Recipes @ sweetzfree.com (01/09)
Sucralose powder and liquid @ ahfni.com (01/09)

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Tagatose (Tagatesse, Nutrilatose, Naturlose)

Tagatose @ wikipedia.org (12/08)
Tagatose @ sci-toys.com (12/08)
- Stero-isomer of frutose
- Almost as sweet as sugar, and browns like sugar
- Like sugar alcohols, it does not affect insulin levels
- Has 38% of the calories
- Found in Pepsi's Diet Slurpee

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Truvia (Erythritol and Stevia)

Truvia
- Recipes @ truvia.com (12/08)
- Truvia Sweetness Conversion Chart (12/08)
- Stevia Becomes Truvia (12/08)

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Xylitol

Xylitol @ wikipedia.org (01/09)
The Xylitol Story @ globalsweet.com (01/09)
- Xylitol has a glycemic index of 7, and glucose with a glycemic index of 100
- Xylitol has 2.4 calories/gram compared to 4 calories/gram in sucrose
- Diabetic patients have been found to consume up to 70 g xylitol per day without any
  adverse reactions
- Humans tolerate xylitol better than sorbitol and D-mannitol
Xylitol Brand Comparison (01/09)
XylitolWorks.com (home of Smart Sweet) (01/09)
Cooking with Xylitol
- Cooking and Baking with Xylitol @ epidental.com (01/09)
- Chowhound Forum (01/09)
  - Whole Foods has Xylitol in individual sized packets
  - Xylitol in high amounts can also cause intestinal distress in some individuals
  - I love to cook with Xylitol, It makes foods a bit more cake like in texture. It is also very sweet.
  - Xylitol is interchangeable with sugar for most cooking applications.
  - Since yeast cannot metabolize it, xylitol will not work when baking breads or anything
    that contains yeast.
  - Xylitol does not crystallize as much as table sugar; therefore it does not do well when
    making peanut brittle or other hard candy.
  - The amount of xylitol required to sweeten drinks such as lemonade, can cause diarrhea in
    some people until they become accustomed to it.
  - I use 1 tsp. of xanthan gum for recipes calling for up to 3 cups of flour
- Xylitol Cookbook
Sources of Xylitol
- Emerald Forest Xylitol (01/09)
- KAL Xylitol @ vitaminshoppe.com (KA-1969; 1607852; 6 oz; $5.79) (01/09)
- TheXylitolDepot.com (cookbook $12.95) (01/09)
- XlearInc.com (Xylosweet) (01/09)
- XylitolNow.com (06/09)
- XylitolWorks.com Products (01/09)

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created by Bonnie Lee Hill,

bonniehill@verizon.net

last modified on October 12, 2009

URL: http://mysite.verizon.net/bonniehill/pages/lcsweeteners.html