Can sweet and low be used instead of sugar in baking?

You can use Sweet'N Low (saccharin) instead of sugar in baking, but it's not a direct substitute. Here's why and what to consider:

Sweet'N Low vs. Sugar:

* Sweetness: Sweet'N Low is much sweeter than sugar. You'll need to use significantly less, typically around 1/10th of the amount.

* Texture and Structure: Sugar plays a role in the texture and structure of baked goods. It helps create browning, moisture, and airiness. Sweet'N Low does not contribute these properties.

* Moisture: Sugar helps retain moisture in baked goods. Sweet'N Low does not, so your baked goods might be drier.

* Flavor: Sweet'N Low has a slightly bitter aftertaste, which might be noticeable in some recipes.

* Browned Crusts: Sugar contributes to browning, so your baked goods might not have as much color.

Tips for Using Sweet'N Low in Baking:

* Start with a small amount: Always begin with less Sweet'N Low than you would sugar and adjust based on taste.

* Experiment: Test the recipe first to see how it turns out. It might require some adjustments.

* Use a Sugar Substitute Blend: Consider using a blend of Sweet'N Low and a bulking agent like powdered milk or cornstarch to mimic the texture of sugar.

* Avoid Recipes Requiring Specific Sugar Functions: Avoid recipes relying on sugar for caramelization or moisture retention.

Alternatives to Sweet'N Low:

* Stevia: A natural, calorie-free sweetener with a clean taste.

* Erythritol: A sugar alcohol with a slightly cooling sensation.

* Monk Fruit: Another natural sweetener with a sweet, clean taste.

Ultimately, using Sweet'N Low in baking requires experimentation and understanding its limitations. It's not a perfect substitute for sugar, but it can work in some recipes with adjustments.