What do the experts say?

Sweet’N Low® has been a trusted brand for close to 60 years and is used daily by millions around the world. Saccharin, the sweetening ingredient in Sweet’N Low, has been consumed safely for over 125 years and has the longest safety record for human consumption among non-nutritive sweeteners. Extensive research on humans conducted by reputable sources in the scientific community have proven the sweetener's safety.

See what the scientific community has to say: The American Cancer Society (look for ‘Saccharin’ section) National Cancer Institute World Health Organization (see section 3.1.5 ‘Saccharin’ on pages 17-19 of the report)

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Can you offer any tips for baking with Sweet’N Low®?

When sugar is removed in baking, a certain amount of moisture is lost. To improve texture and volume of low-sugar baked goods, experiment with the following tips:

  • Decrease dry ingredients by 25%. For example, if a recipe calls for 1 cup flour, use ¾ cup instead.
  • Bake in a slightly smaller pan.
  • Slightly reduce baking time. For cakes, reduce time by 10 minutes for layer cakes and 20 minutes for loaf or bundt cakes, then test with a wooden pick.
  • Add an extra egg or two egg whites. For cakes, fold egg whites into the cake batter to produce a lighter, higher cake.
  • Increase some of the liquid ingredients, such as water, milk or juice by ¼ cup.
  • Increasing the leavening agents (baking powder & baking soda) will also improve volume, but do not use more than twice the amount your recipe calls for. Since these ingredients contain sodium, you may want to use less salt than your recipe asks.
  • To substitute for brown sugar, try substituting Sweet‘N Low plus about 3-4 teaspoons of molasses per cup of sugar.

Why do so many Sweet'N Low recipes contain sugar?

Sugar provides two important functions in baking in addition to sweetness -- volume and moisture. Our Sweet'N Low recipes are designed to produce baked goods that taste delicious and have the perfect texture.