Cooking 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

--
A. Brown
remove the junk to email

www.sweetzfree.com

A. Brown wrote:
:: 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
::
:: --
:: A. Brown
:: remove the junk to email

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/...0Diagnosed.htm



"A. Brown" wrote in message
.. .
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

--
A. Brown
remove the junk to email

"Roger Zoul" 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

A. Brown wrote:
:: 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
::
:: --
:: A. Brown
:: remove the junk to email

"Jenny" wrote in
:

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
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/...0Diagnosed.htm



"A. Brown" wrote in message
.. .
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

--
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/...0Diagnosed.htm



"A. Brown" wrote in message
...
"Jenny" wrote in
:

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
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/...0Diagnosed.htm



"A. Brown" wrote in message
.. .
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

--
A. Brown
remove the junk to email

Bob in CT wrote in
news
On Thu, 11 Mar 2004 16:18:09 GMT, A. Brown
wrote:

"Roger Zoul" 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.

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.


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.

--
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
"Jenny" wrote in message
...
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/...0Diagnosed.htm



"A. Brown" wrote in message
.. .
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

--
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/...0Diagnosed.htm



"AmyB" wrote in message
. com...
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
"Jenny" wrote in message
...
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/...0Diagnosed.htm



"A. Brown" wrote in message
.. .
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

--
A. Brown
remove the junk to email

"A. Brown" wrote in
:

"Roger Zoul" 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

A. Brown wrote:
:: 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
::
:: --
:: 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