What can I use instead of xylitol?
In this brief article, we are going to answer the question,”What can I use instead of xylitol?”, and discuss what xylitol is, along with a brief description of some of the substitutes for xylitol.
What can I use instead of xylitol?
Erythritol, stevia, splenda, maple sugars, turbinado sugars, honey, agave nectar, coconut sugar, and dates can be used instead of xylitol.
Erythritol has similar properties such as melting at high temperatures, absorbing moisture and not caramelising as xylitol. It is 70% sweet as sugar and a cup of sugar can be replaced by one and one third of erythritol.
Stevia is a natural sweetener which is becoming popular worldwide in today’s times. Pure stevia does not contain enough bulk to be used for baking and using too much of the sweetener will give the bitter taste to the bakery item.
Splenda is an artificial sweetener which is claimed to have zero calories and zero sugar. A major drawback of using splenda is that it has a very unpleasant aftertaste, but can be replaced by using 1 cup splenda for a cup of sugar.
Honey can be used as a healthier alternative to table sugar sugar as it is less refined and is rich in nutrients. Honey however can not be used for patients with diabetes, obesity, glucose intolerance or insulin resistant. Three-fourth cup of honey can be used to replace a cup of sugar.
Using honey in baked goods does not let them rise properly and impart a distinct flavour which is very different from sugars. Also, some types and brands of honey have stronger and sweeter flavours so this point also needs to be taken into account.
Turbinado sugars are formed when the sugar cane is pressed and therefore tend to be less refined than table sugars, The retention of molasses naturally found in sugars gives it a light flavour of caramel. Turbinado sugars are coarser and crunchier than refined sugars.
1 cup of refined sugar can be replaced with the same amount of turbinado sugar.
Agave nectar is derived from the juice of the plant of agave which is found in mexico. This is a type of natural sweetener with similar tastes as honey but a thinner consistency. The presence of metabolites, vitamins and minerals, along with high solubility properties makes it a good alternative to xylitol.
Coconut sugar is another healthier and a natural alternative to xylitol which consists of many nutrients. A major drawback of coconut sugar is that although it has a low glycemic index, it is a type of pure sugars which cannot be used by diabetc patients.
The healthiest alternative to xylitol or pure sugar for that matter. They are considered as a power food and a super food, as it can provide an instant source of energy and is rich in various nutrients essential to the body. They are rich in Vitamin A, B, and are very high in potassium and magnesium.
They are rich in fibre and are often consumed to decrease the risk and severity of constipation. Dates can be used as sweeteners in various dessert recipes, and can be used to make dips and sauces, making it an excellent alternative to all the unhealthy substances found in bakery products, sweets and desserts.
Maple syrups are a good example of natural sweeteners which can be replaced for xylitol. It is claimed that the deeper the colour of the syrup, the higher the nutritional profile. It is a very good source of calcium and potassium with some amount of magnesium and iron. The benefits only arise if they are taken in moderate amounts.
What is xylitol?
Xylitol is an artificial sweetener, which is derived from the husks of corn or/and the barks of birch trees, and are highly processed to form the sweetened sugars. They have a cool mouthfeel similar to how you feel after eating a peppermint. And don’t have a funky taste. They have properties similar to table sugars such as the ability to melt at high temperatures but they cannot caramelise and also have the ability to absorb moisture from food.
In this brief article, we answered the question,”What can I use instead of xylitol?”, and discussed what xylitol is, along with a brief description of some of the substitutes for xylitol.