In recent years, health awareness among Singaporeans has increased, and non-caloric natural sweeteners have become increasingly sought after by consumers.
At Delcie’s Desserts and Cakes, we have been selling low-sugar or sugar-free cakes as early as 11 years ago.
In this news segment, Sensitive Chef Delcie uses a variety of sugar substitutes and high-fibre fruits to replace cane sugar while retaining the sweetness of the cake, taste and texture.
Sugar is a common ingredient in many baked goods, but for those who want to reduce their sugar intake or who have health concerns related to sugar consumption, there are several sugar substitutes available that can be used in baking. In this blog, we will discuss some popular sugar substitutes and how they can be used in baking.
Stevia - Stevia is a natural sweetener derived from the leaves of the stevia plant. It is much sweeter than sugar, so a little goes a long way. Stevia can be used in baking, but it can sometimes leave a bitter aftertaste, so it's best to use it in combination with other sweeteners like honey or maple syrup.
Monk Fruit - Monk fruit sweetener is a natural sweetener derived from the monk fruit plant. It is much sweeter than sugar, so it can be used in small quantities. Monk fruit sweetener can be used in baking, but it can be expensive and harder to find than other sugar substitutes.
Erythritol - Erythritol is a sugar alcohol that is commonly used as a sugar substitute in baking. It has a similar taste and texture to sugar but has fewer calories and does not raise blood sugar levels. Erythritol can be used in most baked goods, but it can sometimes have a cooling effect when used in larger quantities.
Xylitol - Xylitol is another sugar alcohol that can be used as a sugar substitute in baking. It has a similar sweetness to sugar and can be used in most baked goods. However, it can be toxic to dogs, so it's important to keep it out of reach of pets.
Coconut Sugar - Coconut sugar is a natural sweetener that is derived from the sap of the coconut palm tree. It has a lower glycemic index than sugar, meaning it won't cause blood sugar levels to spike as much. Coconut sugar can be used in baking, but it has a slightly different taste and texture than regular sugar.
When using sugar substitutes in baking, it's important to keep in mind that they can sometimes have a different taste or texture than regular sugar. It may take some trial and error to find the right sugar substitute and amount to use in your baked goods. Additionally, some sugar substitutes may not work as well in certain types of baked goods, so it's important to do some research before substituting sugar in a recipe.
In conclusion, there are several sugar substitutes available that can be used in baking, each with its own unique taste and texture. Whether you're looking to reduce your sugar intake or have health concerns related to sugar consumption, there is a sugar substitute out there that can work for you. Just remember to do some research and experimentation to find the right sugar substitute and amount to use in your favorite baked goods.
甜叶菊 - 甜叶菊是一种天然甜味剂，源自甜叶菊植物的叶子。 它比糖甜得多，所以一点点就够了。 甜叶菊可用于烘焙，但有时会留下苦味，因此最好将其与蜂蜜或枫糖浆等其他甜味剂结合使用。
罗汉果 - 罗汉果甜味剂是从罗汉果植物中提取的天然甜味剂。 它比糖甜得多，因此可以少量使用。 罗汉果甜味剂可用于烘焙，但与其他糖替代品相比，它价格昂贵且更难找到。
赤藓糖醇 - 赤藓糖醇是一种糖醇，通常用作烘焙中的糖替代品。 它的味道和质地与糖相似，但卡路里含量较低，并且不会升高血糖水平。 赤藓糖醇可用于大多数烘焙食品，但如果大量使用，有时会产生清凉效果。
木糖醇 - 木糖醇是另一种糖醇，可用作烘焙中的糖替代品。 它的甜度与糖相似，可用于大多数烘焙食品。 但是，它可能对狗有毒，因此请务必将其放在宠物够不到的地方。
椰子糖 - 椰子糖是一种天然甜味剂，源自可可椰子树的汁液。 它的血糖指数低于糖，这意味着它不会导致血糖水平飙升。 椰子糖可用于烘焙，但它的味道和质地与普通糖略有不同。
在烘焙中使用糖替代品时，请务必记住，有时它们的味道或质地可能与普通糖不同。 可能需要反复试验才能找到合适的糖替代品和用于烘焙食品的用量。 此外，某些糖替代品在某些类型的烘焙食品中可能效果不佳，因此在食谱中替代糖之前进行一些研究很重要。
总之，有几种糖替代品可用于烘焙，每一种都有其独特的味道和质地。 无论您是想减少糖的摄入量，还是有与糖摄入相关的健康问题，总有一种糖替代品适合您。 请记住做一些研究和实验，以找到合适的糖替代品和用量用于您最喜欢的烘焙食品。