Tag: Baking with sugar

Research shows that your brain does not register calories from liquid sugar in the same way as it does from solid food, often leading to a greater overall calorie intake. This raises the critical question: is liquid sugar better than sugar?

While both liquid sugar and regular granulated sugar are forms of sucrose, a key distinction lies in their physical state: one is a crystal, and the other is already dissolved in water. This fundamental difference impacts everything from how they are used in recipes to their absorption by the body, making them far from interchangeable in the kitchen and the food industry.

According to nutrition research, the human body metabolizes liquid sugar differently and often less favorably than solid sugar, affecting satiety and overall calorie intake. This critical distinction is central to understanding whether liquid cane sugar is better than sugar or if the perception of it being a healthier alternative is a misconception.

According to the FDA, sucralose (the active ingredient in Splenda) is approximately 600 times sweeter than table sugar, but for most home cooking and baking, the conversion is far simpler. The powdered form of Splenda is often blended with bulking agents like maltodextrin to mimic sugar's volume, making the process of determining how much sugar to use in place of Splenda straightforward for many recipes.