Ace K's strength?

[Rosebud]

I have discovered the hard way that ace K cannot be used "spoon for spoon" the way granulated Splenda can. :daze:

Does anyone know how much ace K to use in comparison with the sweetness of sugar, ie 1 teaspoon ace K equals how much sugar/Splenda?

Rosebud:rose:

[scott123]

Rosebud, are you using pure ace k or a brand of bulked ace k such as Sweet One? Pure ace k, much like pure sucralose is almost impossible to measure. One packet of Sweet One equals 2 teaspoons sugar. If you need less than 2 teaspoons equivalent or if you have it in bulk rather than packest, it get's a little trickier. I measured out a packet a couple years back. It came to 5/16 t. Half a packet (1 teaspoon) would be a rounded 1/8 t. With that in mind, 1 teaspoon Sweet One would equal 6.4 teaspoons sugar.

But that's the bulked ace k, Sweet One. As I said, if it's the pure stuff, you'll need to track someone down with a very very precise scale.

[Rosebud]

Thanks for replying, Scott. :)

The problem is that I don't know exactly what it is. It was sent to me in a little baggy and just labelled "ace K" by a very dear, generous and kind Canadian chef. I suppose I should have asked her. :daze:

It does sound as though it is "Sweet One" or something similar. Meanwhile, I shall just use it in teeny amounts and go by the taste.

Cheers,

Roz :rose:

[scott123]

Pure Ace K is 200 times sweeter than sugar. If you dipped your finger in it and licked it, I think the sweetness would be pretty intense- probably to a point of impalatability. Sweet one is about 6 times as sweet. Dipping your finger in it probably wouldn't be that tasty, but unlike the pure stuff, it probably could be consumed without much fuss.

[IslandGirl]

If it's from whom I think it is, and what I think it is (i.e., pure Ace-K and, as Scott says, ~200xSugarSweetness), you might try using 1/4 tsp (1 1/4 mL) in a recipe requiring about 1C / 237mL of sugar sweetness by volume. That should be about right, and would make a reasonable test -- or literally 1/8 tsp in a recipe requiring about 1/2 cup of sugar sweetness, etc., etc....

As for synergy, Karen's rough ;) rule of thumb is, IIRC, reduce the volume by half when doubling the types of sweetener, so then 1/8th tsp plus whatever amount of your other sweetener, such as Splenda, will probably give you the results you're looking for...or at least in the right neighbourhood.