Artificial Sweetener Measurements



Sweet N Low

Sugar Substitute, How Much Is A Cup?

I can not count the number of times in the past when I have tried to figure out just how much of a sugar substitute to use in place of sugar in a recipe. I admit, I have just gone by taste plenty of times. So I spent a little time tracking down the correct measurements for a few popular sweeteners to share. I am also working on my own brown sugar substitute. Hah, don’t worry, Julie is not mixing up chemicals in a lab, just trying to figure out the best ratio of sweetener to molasses in a recipe to get that brown sugar taste.

Measures

Many artificial sweeteners are changing their formulations to be able to measure equally a cup for a cup. Equal has their ‘Spoonful’ version, while Splenda has it’s own version used cup for cup as well. Sweet n Low has a brown sugar alternative as does Splenda.

But when faced with packets the math can be frustrating. One packet of most brands equals two teaspoons of sugar, but what about cup measurements?

*Equal:

24 packets is equivalent to 1 cup of sugar
12 packets is equivalent to ½ cup sugar
6 packets is equivalent to ¼ cup sugar

Equal has 4 calories per packet and does not do well in recipes calling for long periods of high temperatures. Use the specially designed recipes on the boxes or on the Equal website. www.equal.com

*Sweet n’ Low:

12 packets is equivalent to 1 cup sugar
6 packets is equivalent to ½ cup sugar
3 packets is roughly equivalent to ¼ cup sugar

4 calories per packet. Can be used in all cooking and baking without losing its’ sweetness factor. The Sweet N’ Low website offers recipes. www.sweetnlow.com

*Sweet One:

12 packets is equivalent to 1 cup sugar
6 packets is equivalent to ½ cup sugar
3 packets is roughly equivalent to ¼ cup sugar

4 calories per packet. Can be used in all cooking and baking without losing its’ sweetness factor. The Sweet One website offers recipes. www.sweetone.com

Soon to Come

After some investigation and research, I will be posting information concerning aspartame, much like the Agave post. According to a recent comment, I may be incorrect in my assumptions. Please stay tuned for an update!

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