This product is new to me so we will be trying it in our food science classes at the university where I work. I was wondering if any of you have experience with it? Here is a link to the website.
http://www.wheylow.com/

We looked into Whey Low, it's basically mostly fructose and lactose instead of 100% sucrose. The glycemic index of Whey Low is considerably lower than regular sugar, but while it may not cause blood sugar spikes (although some people have reported that it does), based on our research fructose can increase triglyceride levels, cause insulin resistance (a precursor to diabetes), and can mess with metabolic response (including satiety hormones that tell you when you're full). We decided that we wouldn't be comfortable including Whey Low in a product marketed as low-carb, reduced-sugar, or sugar-free.

The best sugar substitutes we've found are Splenda and Stevia.

wow, interesting product

It seems to be a combination of sucrose(sugar) lactose(milk sugar) and fructose(fruit sugar). I've baked using part granulated fructose and part sugar before with pretty good results, It did help to turn down the baking temp. Let us know what you think of the product when you use it

I have a package, but have yet to use it. I'm interested to hear more form people who have...

I've been using Whey Low for years in my personal cooking and I love it! I like it best in my tea. For my personal baking I prefer Suzanne Somers "Somersweet." It's from the LoHan fruit and has a delicious taste and a refreshing aftertaste -- and it doesn't mess with the other flavors.

Bob - is it a 1:1 replacement for the sugar called for in recipes? Have you used it in cookies? in icings/frostings?

It's supposed to be a 1:1 replacement, but you have to play with it. I've baked with it but honestly that was so long ago I forgot how it worked. The Somersweet is much better (and sweeter) than sugar -- it has it's own ratio table.

thanks!

Yes, they both work well for baking, but my preference is the Somersweet. The Whey Low has brown sugar, white sugar and an ice cream sugar (made specifically for ice creams) versions available. The Somersweet is sold on Suzanne Somers website and the Whey Low is on their website. For the whey low, I've been using the packets for my personal drinks primarily and the Somersweet for my personal baking. (I'm big into the low carb eating routines). For customers, they get real sugar!

I believe whey low makes a confectioners sugar also.