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Sweeteners

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phaloides | 17:44 Thu 14th Sep 2006 | Food & Drink
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Why are some sweeteners suitable for cooking and others called table top sweeteners ? I have used them for both purposes and have noticed no difference.
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I heard somewhere that the heat from cooking destroys a lot of the sweetner ingredient, so it will never taste as sweet as sugar no matter how much you use. Maybe this depends on the brand you are using?

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