When switching from sugar to a zero-calorie sweetener like Equal, individuals must understand the difference in the concentration between sugar and Equal. Sweeteners like sugar release the carbohydrates in there composition, while Equal releases aspartame. Because Equal is more concentrated than sugar, the physical amount of Equal that is require is much less than the amount that would normally be used to sweeten foods or drinks with table sugar.
If the same amount of Equal as would be used to sweeten a dessert with sugar is used instead, the result is likely that the food or drink will be too sweetly. Equal works slightly differently from sugar in that one packet of Equal contain the same level of sweetness as two teaspoons of granulated sugar. Due to this difference in sweetness, the volume of Equal is less than the volume of sugar.
How to Use Equal Instead of Sugar
It can be more difficult for individuals to visual judge how much Equal is needed in a recipe due to the fact that their eyes are accustomed to seeing the larger amount of sugar. However, one can use a conversion chart to determine how much Equal is needed to replace the sugar in a given recipe. These conversion charts indicate the amount of sugar that is require for a given recipe, as well as how many packet of Equal are needed, and the number of calories that can be saved by using Equal in place of sugar.
The chemical composition of Equal is different than that of sugar. Sugar contain carbohydrates, which the body chemically processes to provide energy. Equal, however, is composed of aspartame, which is an amino-acid based compound.
Because aspartame is not a carbohydrate, it does not provide energy to the body. Because of this difference, sugar product are recorded on nutritional labels as having calories from sugar, but Equal products are not recorded in the same way. For individuals who keep track of the number of calories that they consume each day, replacing sugar products with Equal products will reduce the number of calories that they consumes.
Equal and its main ingredient, aspartame, tend to chemically change with heat. Aspartame molecules lose their sweetness when temperatures rise to above 350 degree Fahrenheit. Because of this, Equal cannot be used as a replacement for sugar in products like cake or cookies that require baking.
If the cook uses Equal in any product that cooks in an oven, the product will not have the same level of sweetness as with sugar. Additionally, the same is true of candy making or simmering products on the stove. Instead, sugar can be used for baking or making candy, or the cook can lessen the amount of sugar in the recipe in which Equal is used.
Equal is effective for use in products that are not heated to high temperatures, however. Products like iced tea, lemonade, and yogurt are popular beverage or foods in which Equal can be added. Equal readily dissolves in liquids, so adding Equal to a pitcher of a liquid will distribute the sweetness evenly throughout the pitcher of liquid.
Additionally, because Equal does not require the use of heat to dissolve, it does not need to be a concern about losing the sweetness of the product. Because Equal is composed of aspartame, the safety of Equal is a concern. The FDA has set a limit for aspartame that must be adhere to.
However, the amount of aspartame that is considered as providing a limit is very high. For instance, an individual that weighs 150 pounds would have to consume dozens of packet of Equal to reach the limit set by the FDA for aspartame products. The amount of Equal that most individuals consume each day is less than the limit set by the FDA, so the majority of individuals generally consider Equal to be safe for consumption.
For those that are making the switch from sugar to Equal, there are some step that should be taken to make the change. One step is to measure the amount of Equal that the conversion chart suggest. Additionally, one should taste the amount of Equal that is added to the product.
It is possible for the product to not be sweet enough. In this case, a small amount of Equal can be added. Equal should be added in small amounts because it is more concentrated than sugar.
Adding too much Equal to a product will make the product too sweetly. It is easier to add more Equal then to fix a recipe in which too much Equal was added. Over time, individuals will be able to remember the appropriate amount of Equal to add to create a sweet product.
At this point, the use of the conversion chart will not be necessary.