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Z Sweet?

Hi all, there's a new sugar replacer on the block: Z sweet. It's ridiculously expensive ($10-15 for a canister or bag), but from what I've sampled, it looks, tastes, smells like sugar. Apparently made from fruit bits. I've only had it raw, but a review on Amazon says the flavor dissapears when milk is added (not a problem for me!). Has anyone else had any experiences with it? Baking? Laurabs? MDvegan? Just curious... ::)

I tried it and didn't think that it was nearly as sweet as sugar, so I wonder how it would do in large quantities (like for baking). Where you just use a small amount of sweetener like in coffee, I wonder if regular old sugar or turbinado (only 15 calories for a teaspoon!) or agave nectar ($$ but manageable for the small amounts) would be easier options.

If you're diabetic, it would probably be a good option since it appears to be vegan and a much healthier and more natural option than Sp1enda and whatnot. But I think for the rest of us trying to keep a hold on calories and a more natural diet, there are other fine options. Me personally, I like to replace some of the oil in baking with applesauce, whose sweetness allows me to cut down quite a lot on sugar. In chocolatey stuff, I replace some of the cocoa with carob because it contains some natural sugars, so again you can cut back on sugar in the recipe.

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I tried it and didn't think that it was nearly as sweet as sugar, so I wonder how it would do in large quantities (like for baking). Where you just use a small amount of sweetener like in coffee, I wonder if regular old sugar or turbinado (only 15 calories for a teaspoon!) or agave nectar ($$ but manageable for the small amounts) would be easier options.

If you're diabetic, it would probably be a good option since it appears to be vegan and a much healthier and more natural option than Sp1enda and whatnot. But I think for the rest of us trying to keep a hold on calories and a more natural diet, there are other fine options. Me personally, I like to replace some of the oil in baking with applesauce, whose sweetness allows me to cut down quite a lot on sugar. In chocolatey stuff, I replace some of the cocoa with carob because it contains some natural sugars, so again you can cut back on sugar in the recipe.

I was just interested in it as a vegan option to plain sugar - I do love agave nectar a whole lot! The biggest question I had is that it weighs like sugar and has an identical mouthfeel - so what could it be mixed with?!

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I love it!  I use it in everything.  (Well, the only thing I use sugar for around here is raw sugar to sprinkle atop a cobbler or for my mom's coffee.)

I find that zsweet has a slightly cooling taste if it is used plain - i.e. on cereal, strawberries, etc.  In baking, hot tea, etc., it is fine.  You can also buy straight erythitol from Now foods for a lot less money (IT IS THE SAME THING!!!).

Now Foods also sells xylitol, which I do occasionally mix with zsweet, but IN SMALL QUANTITIES because 1) it can cause GI problems if you consume too much and 2) it doesn't melt during baking (doesn't act like a liquid.)

http://www.nowfoods.com/

If you want to reduce your sugar intake, I'd just use a 50/50 mix of zsweet and raw sugar or sucanat.

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I just purchased a box of this and it's ok.  Even though it's sugar free it has carbs unlike other sugar-free sweeteners but it's definitely not as sweet as regular sugar.  Putting one little packet of sugar usually works for me with coffee but using Z Sweet I need 2 to 3 packs.  Maybe it's just me though.....

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I splurged and bought some a few months back. I'm not crazy about it after trying it in baked goods. I prefer agave nectar for smoothies too.

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I've never seem Z sweet before... hmm.

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Thanks for the reviews! I knew that erythitol had a wierd cooling thing, but I didn't know you could get it plain! I like the Z Sweet grainy-ness on plain fruit (blueberries, strawberries, etc.) Maybe I'll just get the packets...

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