Artificial Sweeteners: Saccharin, Aspartame, Acesulfame Potassium, Sucralose

Should you choose to use artificial sweeteners, here is some basic information about them:

• Saccharin: Saccharin (Sweet ‘N Low) can be used in both hot and cold foods to make them sweeter. 

• Aspartame: Aspartame (NutraSweet or Equal) is another artificial sweetener that may be used in tiny amounts to sweeten food. Because high temperatures can decrease its sweetness, check the manufacturer's Web site or call their toll–free number for guidelines when using aspartame in recipes.

People who have the rare disease phenylketonuria (PKU) must avoid any food or beverage containing phenylalanine. Because aspartame–containing products have phenylalanine, those products carry the labeling "Phenylketonurics: Contains Phenylalanine."  

• Acesulfame potassium: Another low–calorie sweetener on the market is acesulfame potassium (Sweet One), also called acesulfame–K. This sweetener can be used in baking and cooking. In some cases, the texture of baked goods is not the same with acesulfame–K as it is with sugar. To improve the texture, you might need to add some sugar. Follow the manufacturer's guidelines for the best results.

• Sucralose: Sucralose (Splenda) can be used anywhere sugar can be used, such as in beverages, baked goods, and processed foods. As with other low–calorie sweeteners, you may need to add some sugar to recipes to improve texture.