Laboratory Performance of Sweeteners

The purpose of this research was to study the laboratory performance of alternative sweeteners and their combination in three baked desserts (muffins, pound cakes, and cocoa cupcakes). The sweeteners which were studied and compared to sucrose were saccharin, cyclamate, aspartame, and acesulfame-K. Significant differences were found among the sweeteners for specific volume, surface area, and percent water loss. No significant differences were found for tenderness among any of the treatments. High intensity sweeteners have some useful properties, but their performance and their ability to consistently yield good products varies.