Sugar Substitute

[Muumuu]

Anyone know which sugar substitute is used in the desserts on board?

[DocF]

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

[s407o]

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:

[CRZCRAZY]

I think officially they call the side effect "Leakage" :eek: :D

[jolyn928]

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.