date:Oct 31, 2018
e to compensate for all of these attributes isnt an easy feat. Stevia blends have been developed to replace at least a portion of the sugar in batters. Such a blend can be used to reduce calories and sugar by up to 75%, without compromising a cakes moisture and structure.
Of the other sweeteners that can mimic sugars flavor profile but not its calories, one showing great promise is allulose. A natural form of sugar (it is found in jackfruit, raisins, figs, and wheat) that is about 25-30% less s