Sugar is a fairly ubiquitous ingredient in baking.
It is found in everything from cookies and cakes to things not normally considered "sweets" such as breads.
To many people however, all this sugar presents a problem.
Diabetics must closely monitor and control their blood sugar levels or risk serious medical problems.
For them, the presence of sugar in most baked goods makes these foods either off limits entirely or only a rare treat in moderation.
People on low carb or low calorie diets must also be aware of the amount of sugar in baked goods and often must eliminate them from their diets.
But there are alternatives to using sugar when baking.
These are artificial sweeteners - chemicals which taste sweet like sugar but contribute no calories to the foods in which they are used.
What we often refer to as simply "sugar" is known chemically as the disaccharides sucrose.
This type of sugar is made up of two mono saccharides, glucose and fructose.
Its main purpose in recipes is to provide sweetness, but it does have other properties which must be considered when looking to replace it in baking recipes.
Sugar contributes to structure in many recipes.
It helps give cookies their crispiness and provides cakes with volume.
It caramelizes when heated sufficiently, which is why chocolate chip cookies brown in the oven.
Sugar also increases the shelf life of baked goods, giving you extra time to enjoy your creations before they spoil.
For recipes that rely heavily on these secondary functions of sugar, it is advisable to replace no more than 1/3 to 1/2 of the total amount of sugar called for with artificial sweeteners.
So what kinds of artificial sweeteners are out there? While the number of sweeteners on the market today has increased over the past few years, the major types continue to be saccharin, aspartame, acesulfame potassium, and sucralose.
Saccharin, invented in 1879, is the oldest artificial sweetener.
It is sold under the brand name "Sweet n Low".
This sweetener is 200-700 times sweeter than natural sugar.
Saccharin was nearly banned by the FDA in the 1970's after a study was published in which lab rats fed huge doses of saccharin developed bladder cancer.
After many years of study and deliberation, it was eventually deemed safe for general use and warning labels placed on saccharin products were removed.
Even water, after all, is toxic in large enough doses.
The FDA still advises pregnant women not to consume saccharin though, since it can cross the placenta and its effects on fetal development are unknown.
Saccharin is heat stable, so it can be used in baked goods without losing its sweetness although some people claim it has a slightly bitter aftertaste.
Aspartame, known more commonly as "NutraSweet" or "Equal", is a very common artificial sweetener found in many products such as diet sodas.
It is 160-220 times sweeter than sugar.
It breaks down into the amino acid phenylalanine, which means that it can not be consumed by people born with the condition Phenylketonuria.
These individuals can not metabolize phenylalanine.
Aspartame is not heat stable.
It loses its sweetness when heated, making it inappropriate for baking.
It can however be used in recipes where it is possible to add the sweetener after baking by sprinkling on top or dissolving in a sauce.
Acesulfame potassium, or Ace-K, is another artificial sweetener found in many products.
It is sold under the brand names "Sunette" and "Sweet One".
It is 200 times sweeter than sugar.
Ace-K is heat stable and suitable for use in baking, however it is typically used in conjunction with other artificial sweeteners in order to minimize its aftertaste.
Sucralose, sold under the brand name "Splenda", was approved by the FDA in 1999.
Its production begins with sucrose, regular table sugar.
It is chemically modified so that it can no longer be metabolized by the body and does not provide calories.
It is 600 times sweeter than sugar.
Sucralose is heat stable and well suited for baking recipes.
Although made from sugar, it does not contribute as much to structure or provide browning.
Like other artificial sweeteners it should not completely replace sugar in recipes which rely on these properties.
While development of artificial sweeteners is serious science, baking is an art.
There is no clear "best sweetener" and individual tastes vary.
Whether you need to reduce sugar in your recipes because of Diabetes, special nutritional needs, or simply to try to enjoy your favorite desserts without the guilt, you are encouraged to experiment and find the sweetener that works for you.
You may need to play around with amounts as well in order to get the sweetness just the way you like it.
Have fun with it.
You may find you don't miss the sugar.
Good luck, and happy baking.