Muumuu Posted July 24, 2010 #1 Share Posted July 24, 2010 Anyone know which sugar substitute is used in the desserts on board? Link to comment Share on other sites More sharing options...
DocF Posted July 24, 2010 #2 Share Posted July 24, 2010 Strictly guessing, but I've been diabetic long enough to have a pretty good sense of these things. The various sugar alcohols (sorbitol, maltitol, etc.) are the easiest to use in commercial quantities. Splenda is often mixed with these in bakeries, ice cream products and puddings. I suspect that is the case on board the ships too. No they do not use this stuff in WARM CHOCOLATE MELTING CAKE. Doc Link to comment Share on other sites More sharing options...
s407o Posted July 24, 2010 #3 Share Posted July 24, 2010 Being a diabetic as well I completely agree, I can sometimes taste splenda but mostly the sugar alcohols. I hope people realize if they eat to much of those it will give you the runs :eek: Link to comment Share on other sites More sharing options...
CRZCRAZY Posted July 24, 2010 #4 Share Posted July 24, 2010 I think officially they call the side effect "Leakage" :eek: :D Link to comment Share on other sites More sharing options...
jolyn928 Posted July 24, 2010 #5 Share Posted July 24, 2010 Being a diabetic as well I completely agree, I can sometimes taste splenda but mostly the sugar alcohols. I hope people realize if they eat to much of those it will give you the runs :eek: SO THAT'S what it was! :eek: j/k I've had some of the sugar-free desserts and they're not too bad at all. Link to comment Share on other sites More sharing options...
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