How do I substitute stevia for sorbitol?
I have a cake recipe that calls for 1/2 cup of sorbitol. I would like to use stevia instead since I am concerned about the side effects of sorbitol. How do I make that substitution? I could just add water to the stevia equivalent for the sorbitol amount to bring the stevia to 1/2 cup of volume. But I don't know if that will have the same effect as using the sorbitol. I know that using unsweetened applesauce will help with moisture retention. Any suggestions?
Best Answer
According to stevia.net one tablespoon of stevia (in powder or liquid form) is the 'equivalent' of one cup of sugar.
Similarly, lowcarbdiets.about.com tells us that sorbitol is 60% of the 'sweetness' of sugar.
Using sugar as a common denominator, 1/2 cup of sorbitol = .83 cup of sugar and so you should use ~.83 Tablespoons of stevia to gain the relative sweetness.
1 cup of sorbitol = 1.66 cups of sugar 'sweetness', so .83 cups of sugar would be 'as sweet' as 1/2 cup sorbitol
That calculated, I would mix 1 tablespoon of stevia with 1 cup of unsweetened applesauce and then use 3/4 of a cup + 1 tablespoons of the mixture, and then adjust from there.
1 cup = 16 tablespoons, .83 cup = 13.3 tablespoons
Conversions like this are admittedly 'imprecise' but this should give you a good approximation to start from...your mileage may vary.
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What is a good substitute for sorbitol?
Alternatives. If you're looking for an alternative to sorbitol to provide laxative effects, several low risk options are available. The most similar alternatives are other sugar alcohols like erythritol or xylitol, which are commonly used in chewing gum and diet drinks ( 16 ).How much stevia do I substitute for sugar?
As we mentioned, you're going to use 1 teaspoon of stevia for every cup of sugar that the recipe calls for.Can I use stevia instead of erythritol?
Stevia and erythritol can both be used as an alternative to table sugar. However, there are certain things that have to be considered before using them in cooking. The granulated form of erythritol or stevia might cause problems when used in baking. They tend to take longer to dissolve.Is sorbitol a safe sweetener?
Though sorbitol is generally recognized as safe to consume in food, the FDA has not approved it for any medical use or health claim. The FDA has further warned that excess consumption of foods containing sorbitol may have a laxative effect. We recommend only consuming sorbitol in moderation.The Worst Sugar Alcohol (Artificial Sweeteners) for Weight Loss - Dr. Berg
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Answer 2
Polydextrose is for the humectant with sucralose for the sweetness
http://en.wikipedia.org/wiki/Polydextrose
ive not used polydextrose too much, but try a 60/40 polydextrose/sucralose mix to replace the sorbitol by volume (not weight)
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