How Many Substitutes Are Allowed In The World Cup Easy Sugar Substitutes

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Easy Sugar Substitutes

In order of sweetness there are five sugars you should be familiar with: fructose, sucrose, glucose, maltose and lactose. They vary in sweetness from the highest, fructose or fruit sugar to the lowest, lactose or milk sugar. Sucrose is made from sugar cane or sugar beet and is our common table sugar. Maltose is derived from barley and other grains and is most associated with brewing beer. It is also produced when glucose is caramelized.

Other sources of sugar used in cooking include honey, maple syrup, molasses, sorghum (like molasses, but from an African grain) and corn syrup. Corn syrup is mostly glucose and is therefore less sweet than honey or table sugar. If you think back to the slave trade, you may remember the trouble caused by the New World’s desire for sugar.

Molasses is a less refined liquid derived from cane sugar or sugar beets. Brown sugar is made by adding 1-3 tablespoons of molasses back into plain white sugar. I never buy brown sugar anymore, but keep molasses on hand and add more or less to get the light or dark brown sugar called for in a recipe. This way I don’t have to deal with that lump of solid brown sugar in my pantry.

Honey is also a sweetener that can be used instead of sugar. It is natural and although it may crystallize, it will never spoil. You can use 2/3 cup honey (or maple syrup) plus ¼ cup flour instead of 1 cup granulated white sugar. When baking with honey, reduce your heat twenty-five degrees Fahrenheit and cook a little longer. Honey also has a tendency to darken the final product more than if you use white sugar. Since I usually keep honey on hand, I use an equal portion of honey in place of corn syrup, when a recipe calls for corn syrup.

Powdered sugar or confectioner’s sugar is very fine granulated white sugar. You can make it yourself by putting regular sugar in a coffee grinder. It is useful for icings and ices, where quick melting is important. Be aware that store-bought powdered sugar has an anti-caking agent added to it. Check to see, but that agent is most likely cornstarch or wheat flour. You can use ½ cup of honey plus 1 tablespoon of granulated sugar instead of 1 cup of powdered sugar.

If you really want to reduce granulated sugar in a recipe, replace it with non-fat dry milk and increase the overall sweetness by adding fruit, such as raisins. To add sweetness without adding calories, consider doubling the amount of extract you use in your baking.

The problem with obesity is often linked to high fructose corn syrup, which is used in many soft drinks and foods. Corn syrup used in baking is made from corn and is glucose, while high fructose corn syrup introduces proteins and creates a slightly sweeter syrup. Because white sugar costs more and the government subsidizes corn, US food manufacturers prefer to use this corn derivative to sweeten foods.

The sugar substitutes mentioned here are the most commonly used sweeteners that are readily available in foods. Chemical substitutes such as saccharin or aspartame and more natural sweeteners such as agave and stevia are substitutes that will need to be explored in more detail.

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