Sorbitol Substitute For Diabetic Cakes
Decorating By Bekah66 Updated 28 Dec 2006 , 3:36pm by Bekah66
A friendly FYI, just because they are sugar-free does not make them suitable for diabetics unless they don't contain wheat flour. Wheat flour is just as bad for a diabetic as sugar, honey, molases, etc.
Sorbitol and malitol can cause diarrhea.
Here's info from the FDA website:
Studies over the past fifteen years have proven that sorbitol can cause gastrointestinal symptoms, ranging from mild discomfort to severe diarrhea, when adults consume between 10 and 50 grams of the additive. Children, because of their small size, may be affected by even smaller amounts. Currently, the FDA requires a laxative notice only on the few products that may lead to the consumption of 50 grams or more of sorbitol daily, though some companies voluntarily label additional products.
I have used Splenda in some cake recipes and it worked fine. I did use "just a tad" (Memaw Polly measurement) less than the amt. of sugar the recipe called for. BUT, I haven't used it in icing recipes so I can't help you with that.
I do agree with Kayakado re: mannitol/sorbitol GI symptoms. Been there.....Done that!!
Beth in KY
I think the best thing is to make sure the person receiving them (who I assume is diabetic) knows what the ingredients are if you've changed the recipe from a traditional cake - it will hlp him/her make a better decision about how much he/she will be comfortable eating and how to adjust their insulin.
1. Sorbitol is available in most health food stores.
2. Sorbitol can be laxating in large amounts, but many people tolerate it well. It depends on the individual. Some do well with it, some don't. Talk to the person you're making the cupcakes for. If they're diabetic, I'm certain they know exactly how well they tolerate sugar alcohols like sorbitol. And, at the same, time, find out where they stand on regular flour, as Kayakado suggested.
The term 'diabetic' used to be synonomous with 'sugar free.' In recent years it's morphed into 'low/controlled carb' as research has shown that all carbs are equal.
3. Splenda will not sub for sorbitol. Sorbitol provides sugary texture (moistness/cohesiveness) and volume. Splenda does not.
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