[foxl]

I just bought a pound online to see how it works for me ... I like Splenda okay, but this seems less expensive and if the taste does not bother me, I will stay with it.

Any experiences? Do you substitute volume-for-volume with sugar? What about Splenda etc. ?

[cliffmet]

I run a business where we do some sugar free baking (pies, fruit bread, etc.). We use Splenda in our baking with good success. It does have an aftertaste that some do not care for. Also, the Splenda for baking is bulked up with maltodextrine to use it sup for cup in place of sugar, so it has 24g. carbs per cup even though the nutrition label says zero carbs.
We decided to try erythritol in our baking and did not like it at all. The baked goods did not raise as well and had a strange, kind of burning feeling in the mouth after eating that remained for some time. Also, even though the manufacturer says erythritol does not have the side effects of other sugar alcohols, I found I had considerable bloating and gas from eating things made with it.
My experience may be different than others, but that is my perspective.
I have noticed that erythritol is used as the filler in most of the stevia products available also.
Cliff