Karen Chapman Novakovski - Associate Professor of Nutrition

About Diabetes
Food & Diabetes
Medications & Diabetes
Current Issue
Archive
En Español
Recommended Websites
Your Guide to Diet and Diabetes
Recipes for Diabetes
Fiesta of Flavors: Traditional Hispanic Recipes for People with Diabetes

 

Want to know when a new issue comes out? Sign up for eNews

Using Artificial Sweeteners in Cooking

Open as PDF

Replace Sugar Saccharin Types (1)
  Packets Granulated Brown Liquid
1-2 tsp 1 1 tsp 1 tsp 1 drop
1/4 cup 6 1/4 cup 1/4 cup 1 1/2 tsp
1/3 cup 8 1/3 cup 1/3 cup 2 tsp
1/2 cup 12 1/2 cup 1/2 cup 1 Tbsp
1 cup 24 1 cup 1 cup 2 Tbsp
Heat stable Yes Yes Yes Yes
Afterstate Yes Yes Yes Yes
Replace Sugar Aspartame types (2)
  Packets Granulated Equal for Recipes
1-2 tsp 1 1-2 tsp 1/4 tsp
1/4 cup 6 1/4 cup 1 3/4 tsp
1/3 cup 8 1/3 cup 2 1/2 tsp
1/2 cup 12 1/2 cup 3 1/2 tsp
1 cup 24 1 cup 7 1/4 tsp
Heat stable No No No
Afterstate No No No
Replace Sugar Acesulfame-potassium Packets
1-2 tsp 1
1/4 cup 3
1/3 cup 4
1/2 cup 6
1 cup 12
Heat stable Yes
Afterstate Some
Replace Sugar Sucralose granulated
1-2 tsp 1-2 tsp
1/4 cup 1/4 cup
1/3 cup 1/3 cup
1/2 cup 1/2 cup
1 cup 1 cup
Heat stable Yes
Afterstate No

(1) Manufacturer does not recommend replacing more than ½ cup sugar with saccharin sweetener in baked recipes.

(2) Contains phenylalanine. People with phenylketonuria must avoid this sweetener.

Check measurements on product packages for most accurate information.

About Diabetes | Food & Diabetes | Medications & Diabetes | Current Issue | Archive | En Español

Want to know when a new issue comes out? Sign up for eNews