Sorbitol is a bulk sweetener with good taste and few calories.. That's what I found out so my dad is diabetic and I use Splenda in everything for him. This sounds like the same thing..Hope this helps.
No. Splenda is an artificial sweetener called sucralose. It substitues chlorine atoms for hydrogen/oxygen groups on the sucrose molecule.
sorbitol is a sugar alcohol. It is obtained by hydrogenating glucose. It is a nutritive sweetener, whereas splenda is not. (sorbitol provides calories, splenda does not.)
Thank you Karateka for let me know that I just thought they were the same thing.. You learn something everyday.. Thank you so much
check this out from the recipe section:
http://www.cakecentral.com/cake_recipe-1980-4-Diabetic-Icing.html
There was another one, too, just search under "diabetic"
Just thought of something else...have you tried wheylow? I got some a while back when I was on a low carb kick, and it works really well to bake with. check out www.wheylow.com
It can be a little pricey, but I think it has much less aftertaste than splenda, so it might be worth it to you. It comes in regular, brown, and powdered "sugar" varieties.
Just a thought....did you add extra liquid when you used splenda? The only sorbitol I've ever seen is a liquid. So maybe if you added extra liquid in the equivalent amount of your sorbitol, then used splenda? Not sure if it would work, but it's worth a shot, I guess.
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