|By nicoelz on Sunday, October 22, 2000 - 09:29 pm: Edit|
Does anyone have a recipe for apple filling made with aspertame instead of sugar or does anyone know the properties of this artificial sweetener? I thought I once read that it breaks down into another chemical if it gets too hot, so I wasn't sure if it could substitute sugar. Thanks for anyone's info.
|By momoreg on Sunday, October 22, 2000 - 10:52 pm: Edit|
That is true. I don't know exactly what temperature that happens at, but I've tried baking with it, and it loses most of its sweetness.
|By Mofo1 (Mofo1) on Monday, October 23, 2000 - 02:26 pm: Edit|
Why not cook down your apples and sweeten with Equal when cool. Any reason this wouldn't work?
|By cheftim on Monday, October 23, 2000 - 04:21 pm: Edit|
The NutraSeewt Website has a recipe for apple pie http://www.equal.com/Mile-High%20Apple%20Pie.htm It could be modfied to make a filling.There is also a Myths and Facts page at http://www.nutrasweet.com/qa.htm.
|By Nicz (Nicz) on Wednesday, October 25, 2000 - 10:05 am: Edit|
Thanks all for your input - I actually found that apple pie recipe the other night on the equal website, but couldn't access it because the site was underconstruction, but I got it this time - thanks. Mofo1, I don't know if your suggestion would work because I need to use the apples for turnovers and would still eventually have to heat them. I'm going to try this apple pie filling on the nutrasweet website and I'll let everyone know the results if they are interested. Thanks once again.
|By jonnyboolean on Tuesday, October 31, 2000 - 03:38 pm: Edit|
What is needed is a sugar replacer, not an artificial sweetener. Something like maltitol or isomalt. They both have the bulk of sugar and similar sweetness and cooling effect, but not the maillard, or browning,reaction.
|By Mikeh (Mikeh) on Tuesday, October 31, 2000 - 10:01 pm: Edit|
The maillard reaction happens when protein browns, it has nothing to do with starches. Starch browns because it caramelizes (burns), and isomalt -- which is pure sugar too -- just burns at a higher temperature then normal sugar.
I'm not a nutritionist, but I think isomalt will spike blood sugar just like normal sucrose.
|By Ardis (Ardis) on Wednesday, November 01, 2000 - 12:12 pm: Edit|
I agree with the others that aspartame would not work, but there is another artificial sweetner you could try. It is called sucralose - trade name splenda and it can be heated. I think it is expensive but might be worth a try.
|By jonnyboolean on Thursday, November 02, 2000 - 05:31 pm: Edit|
You may want to consult technical information on sugar replacers before you write that stuff. Everything stated is not accurate in the least. Contact the companies directly and ask for written technical info. The websites don't contain detailed technical information, say such as melting point, which in the case of isomalt is about 70 degrees less than sucrose Dr. Mikeh.
|By Mikeh (Mikeh) on Friday, November 03, 2000 - 11:05 am: Edit|
The maillard reaction occurs when glucose and free amino groups (read: proteins) combine in a 1:1 ratio under heat or enymatic reaction. If you want I can pull out my chemistry textbook and give you a very detailed, technical explanation of exactly which compounds form and which compounds break down. For reference check, The Maillard Reaction : Consequences for the Chemical and Life Sciences, Raphael Ikan.
And I never said that isomalt hals a higher melting point -- I mispoke slightly in that it doesn't caramelize but it does burn with the addition of enough heat.
|By jboolean on Sunday, November 05, 2000 - 06:53 pm: Edit|
Are you emotionally satisfied now? Try again babe, that dog won't hunt. Maybe you should put your energies into your work. Your understanding is limited and esoteric. Do you always become so defensive, or is that just your controlling, insecure nature? The business is full of people like you, those that talk alot but don't accomplish much. Fortunately history won't record much of you. And mikeh, just in case this escaped you, everything burns.
|By W.DeBord on Monday, November 06, 2000 - 08:56 am: Edit|
You know, I doubt any of you walk on water! You look like an idiot when you insult to make a point.
Everyone at this web site knows who contributes good information and who is the occasional two visit slammer.
|By W.DeBord on Tuesday, November 07, 2000 - 08:11 am: Edit|
Yesterday at the grocery store I noticed at the check-out counter that Nutrasweet has published a cookbook. It's cheap and looked fairly interesting.
|By Mofo1 (Mofo1) on Friday, November 10, 2000 - 04:47 pm: Edit|
It is posts like jboolean's up above that have caused me to pretty much abandon this site. Too much b.s., not enough info.
|By Nicolez on Sunday, November 12, 2000 - 06:50 pm: Edit|
FYI - the apple pie recipe filling worked fine in my turnovers - they actually tasted pretty good. Thanks for all of the input.
|By lmt on Friday, February 23, 2001 - 06:30 pm: Edit|
Walk on water? Must be Norman Love. Seems that you've proven your own point though.
|By W.DeBord on Sunday, February 25, 2001 - 12:04 pm: Edit|
Damn, I'm stupid...Imt....what??????????Idontgetit>>>>>>>>>>>>
|By Andapanda (Andapanda) on Friday, July 30, 2004 - 12:15 pm: Edit|
Here are some articles about the dangers of phenylanine:
There were many more articles which were too numerous to list here. Phenylalanine aka Aspartame, NutraSweet, converts to methanol in the body at 30C or 86F.
It would be better to use granulated sugar than phenylalanine.