* FTC Disclaimer: The views and opinions expressed by contributors of the product reviews are their own and not necessarily those of Netrition.com. These reviews should not be taken as recommendations but rather customer opinions of the products that they may or may not have used. Furthermore, Netrition.com makes no warranty or representation, expressed or implied, as to the accuracy or sufficiency of the information contributed by outside sources, and assumes no responsibility or liability regarding the use of such information. Netrition.com does not warrant the performance, effectiveness or applicability of any materials listed or linked to on Netrition.com.
3 of 3 people found the following review helpfulNovember 16, 2013Reviewer: Doug in Pennsylvania* So far this product has performed the best in cooking homemade things like sugar cookies and fudge. The problem with sugar alcohols like erythritol and xylitol is that they are not sweet enough and the cooling effect does not go well with lots of baked sweets. Other subs like stevia and monk fruit concentrate often taste too fake. Using them in bulk form (like Pure Via which measures cup for cup like sugar) have too much carb content and often still taste fake. Pure Via, as well as Splenda's version use maltodextrin as a bulking agent and gives about 0.5 carbs per teaspoon (which adds up when you are using it by the cup) even though its listed as 0. LC Foods Sweet White uses a fiber based bulking agent, so the carbs only 0.1 per teaspoon, 5x less. Also, Sweet White's density is much closer to real sugar (one cup of Pure Via, e.g., is much lighter than a cup of real sugar), so the final product has the proper amount of bulk to it. The sugar cookies I made with sweet white were almost indistinguishable from the real thing, and the fudge I made was slightly less rich but did not taste at all fake. The biggest downside to sweet white is that because it contains mostly fiber, it could change the texture of the product (for example, it made the fudge more taffy like; though the cookies were about the same). It can also cause problems when mixing; it doesn't dissolve as readily as real sugar, but so far it hasn't been a major problem. Overall, this is the best sweetener I've used when considering both carb content and taste.