今日竞猜：阿斯巴甜是否耐高温？
1、是
2、不是
正确答案：2、不是
How to …cook with nonnutritive sweeteners
With their sugar like flavor, the nonnutritive sweeteners listed below .can replace sugars and so reduce calories in many recipes. For example, sweetening an apple cobbler with saccharin rather than brown sugar might save 67 calories per serving (if a recipe to serve four calls for one-half cup of brown sugar). Use according to the directions on the package or the manufacturer's website.
If you use nonnutritive sweeteners, remember that their unique cooking qualities such as browning, crystallization and inhibiting bacterial growth differ from those of sugar. You likely need to adjust your recipe or food preparation technique. The manufacturer's web-site may give sugar equivalents. Low-calorie sweeteners may have ingredients added for bulk, so substitution equivalents vary among products.
For baking, you might buy a blend- part sugar, part nonnutritive sweetener. Blends have fewer calories and carbohydrates than sugar, but they aren't calorie or carbohydrate free.
Heat stable or not?
Use any nonnutritive sweetener in recipes that do not require heat, such as cold beverages, salads, chilled soups, frozen desserts, or fruit sauces. Consider these examples:
. Saccharin-, acesulfame K-, and sucralose-based sweeteners are heat stable and retain their sweetness when heated. Even then, you may get better results if you substitute only some of the sugar with a nonnutritive sweetener. (Note: acesulfame K is acesulfame potassium.)
. Aspartame isn't heat stable. Prolonged and high heat breaks it down so that it loses sweetness. Add aspartame-based sweeteners near the end of the cooking or baking. If heated, aspartame is still safe to consume.
Recipes prepared with nonnutritive sweeteners may not turn out the same as recipes made with sugar, especially baked products such as cookies, cakes, muffins, and quick breads. Sugar does more than add flavor. With a nonnutritive sweetener, expect:
. Lower volume and different texture. Sugar adds bulk, but non nutritive sweeteners may not unless they have a bulking agent to help bring up the volume. Another option: go fifty-fifty by substituting saccharin- or acesulfame K-based sweeteners for half the sugar, according to the package directions. The volume still won’t be as high as with 100 percent sugar. Crispy cookies may not have the same texture.
. Lighter color. Sugar caramelizes and has a browning effect. Non-nutritive sweeteners don't.. Different baking time.
. Somewhat different flavor- -an issue if you're sensitive to the sweetener's aftertaste.
. Shorter keeping time. Sugar holds moisture. With nonnutritive sweeteners, baked foods may dry out faster.
. Intensely sweet. Experiment. Add just a lit sweetener until you get the sweetness you want. Adding too much can ruin the flavor.
如何用 非营养性甜味剂烹饪
下面列出的非营养性甜味剂具有类似糖的味道，可以替代糖，从而在许多食谱中减少卡路里。举个例子，如果一份四分的食谱需要半杯红糖的话，用糖精而不是红糖给苹果馅饼加糖，每份可以节省67卡路里的热量。如果你使用的是非营养性甜味剂，请根据包装上的说明或制造商的网站使用，记住它们独特的烹饪特性，如褐变、结晶和抑制细菌生长，与糖不同。你可能需要调整你的食谱或食物准备技术。制造商的网站可能会提供糖的等价物。低热量甜味剂可能添加了大量的成分，所以替代品的当量在不同的产品中是不同的。
对于烘培，你可能会买一些混合糖，一些没有营养的甜味剂。混合物比糖含有更少的卡路里和碳水化合物，但它们并不是没有卡路里或碳水化合物。
这些甜味剂在烹饪时，是否要考虑热稳定性呢？
糖精：乙酰磺胺酸钾和三氯蔗糖基 甜味剂是热稳定的并且在加热时保持其甜味。
阿斯巴甜：不是热稳定的。长时间的高温会将其分解，使其失去甜味。在烹饪或烘培结束时添加阿斯巴甜。如果短时间加热，阿斯巴甜仍然可以安全食用。
使用非营养性甜味剂制作的食谱可能与用糖制作的食谱不同，尤其是烘培食品，如：饼干、松饼和面包等。
糖不仅可以增加风味，也会改变食物的质地。糖可以增加食物体积，但非营养性甜味剂可能不会。
糖通过糖焦化具有效果褐变效果。非营养性甜味剂则不然。
另外，它们的发酵时间不同
有些味道也不同。如果你对甜味剂的回味很敏感，就会感受到
非营养性甜味剂所含水分较少，烘培食品可能会更快的变干。
最后，非营养性甜味剂添加大多会破坏味道。
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注：本文摘自Roberta L.Duyff,MS,RDN,FAND,CFCS Complete Food&Nutrition Guide
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