Zero Calorie Simple Syrup
Added 2023-03-19 15:34:12 +0000 UTCHere is a guide to making zero-calorie simple syrup for use in diet sodas, and cocktails and to just sweeten up a beverage of choice. It is formulated for the sweetness of 3:2 simple syrup (Note: I will post 2:1 and 1:1 formulas here shortly, along with other details). I've also included a section on reducing the persistent sweetness sucralose can have, which annoys many people. The technique was patented by Pepsi-Cola back in the later 1980s early 1990s. It is effective, though, so do check it out.
Pepsi-Cola Patent: Minimal Lingering Sweetness of Sucralose
Comments
This syrup is simply a 1 to 1 replacement for normal simple syrup. If you use 1 oz of regular simple syrup in a recipe, you would use 1 oz of zero-calorie simple syrup.
Darcy S. O'Neil
2024-11-18 14:31:33 +0000 UTCHello there darcy, great video here! Would you please explain how to use this syrup to replace sugar in many of your recipes? I'm a little lost. I believe it would help many others too because i saw this question being asked a couple times on different posts like the energy drink post. You could maybe use the energy drink as an example. You used 600 grams of sugar in there. How do we use this syrup in place and still get the same result. Please also account the difference in volume we'd get by adding a gram of sucralose in place of 600 grams of sugar in water
Lalala Lalalala
2024-11-17 05:52:55 +0000 UTCIt's hard to do a comparitive for this. The amount of sugar suggested by the company, is less than 1:1 so you'd have to figure that out. And then high intensity sweeteners change intensity as the concentration goes up and down, so it is hard to guess. But, experimentation is the solution. My rough guess is to take 1/2 quart of the zero-calorie sweetener and add 1/2 qt of water; that might get you close.
Darcy S. O'Neil
2024-04-03 23:38:29 +0000 UTCHello Darcy, I have used your 3:2 zero calorie simple syrup recipe substituting stevia for sucralose and have enjoyed it. I have even made cinnamon syrup with the recipe. I do have one question. I use a unsweetened syrup concentrate from a company. Their basic recipe calls out to make 1 quart of syrup: add 1 ounce of concentrate to 1 1/4 pounds of sugar and add enough water to equal one quart. How much of the 3:2 simple syrup would I roughly need to equal that recipe? I'm sure there is a simple answer to this that I can use going forward I just can't wrap my head around it.
William Osler
2024-03-29 17:27:25 +0000 UTCHello, So all of the food standards, like the Codex or even FEMA are non-binding. They are industry standards, not government standards, though most governments have certain requirements for compounds in food/beverages. In Canada the limit is 250 mg/L for sucralose, and in the US, the limit is "in an amount not to exceed that reasonably required to accomplish the intended effect." This means as long as you don't overdo it, it is fine. So let's calculate. Since you are making syrup, which is to be added to a beverage, you can go above the 1500 mg/kg limit because your serving size is 20 mL. In 1 litre of syrup, you will have 50 servings, so 7000 mg of sucralose divided by 50 servings is 140 mg of sucralose. I'm going to assume the beverage size is 355 mL, so roughly 3 20mL servings per litre or 60 mL of your syrup per litre. That gets you to 420 mg/L of sucralose. So well within the Food Codex standard and probably reasonable. In sweetness terms, that's equivalent to 210 grams of sugar per litre of beverage and something like Coca-Cola is around 10% or 100 grams of sugar per litre. Hope that helps.
Darcy S. O'Neil
2023-10-14 13:34:56 +0000 UTCHello Darcy, I have a question about dosage. My friend showed me the International Food Standards' "Codex Alimentarius" that outlines the maximum dosage for food additives. Under Sucralose (page 246, FoodCatNo: 11.4), it says that the max level of sucralose for other sugars & syrups is 1500mg/kg. Does it mean that if I want to create a sugar-free syrup, I can add only up to 1.5g of sucralose per liter? Let say if I want to increase the sweetness of my syrup and add 7g of sucralose, will it be ok based on the food standards? If the serving size of my syrup is 20ml per glass, is 7g sucralose per liter still within the acceptable level? Can you share how to calculate all this, please? I can share with you the document if you want to see it. Thank you SO much!
Sheikh Mohamad Said
2023-10-13 06:17:04 +0000 UTCI've had a few requests for one, so I'm working on it and it should be out shortly.
Darcy S. O'Neil
2023-09-14 00:02:51 +0000 UTCIs there a recipe sheet for this? If so, how do I find it?
Ryan Hayes
2023-09-13 23:54:04 +0000 UTCAce K is way sweeter than those. It's about 200x sweeter than sugar, where both of those are about 70% as sweet. I've never worked with Ace K before, but my gut says you'd probably want to look at replacing the sucralose with it rather than the Allulose/Erythritol.
Drew Warwick
2023-08-01 03:30:11 +0000 UTCThanks so much for sharing the recipe Darcy. Really appreciate it! I have one question though, can I replace Allulose/Erythritol with Acesulfame Potassium? If I can, may I know what's the amount like?
Sheikh Mohamad Said
2023-07-29 09:02:52 +0000 UTCI'll get is done as soon as possible, May seems to be my busiest month of the year.
Darcy S. O'Neil
2023-05-31 23:25:57 +0000 UTCAny chance of getting the PDF format of the recipe? looking to use it together with the energy drink recipe.
Jorge Luis Gonzalez
2023-05-31 20:16:05 +0000 UTCThanks a lot!
Hunter Heri
2023-04-26 01:34:19 +0000 UTCWorking on a recipe sheet, the recipe is in the video but I'll get it written down for you shortly. Cheers
Darcy S. O'Neil
2023-04-25 23:05:18 +0000 UTCHave you posted the recipes anywhere? I'd like to make some 1:1 syrup. Loving your content btw
Hunter Heri
2023-04-24 23:26:27 +0000 UTCIf you find that you still get crystallization, you can add 25 mL of glycerin or add some gum arabic and that should help prevent crystalization.
Darcy S. O'Neil
2023-04-24 18:09:01 +0000 UTCYou are welcome! Good things take time (effort), but like you said, now you are set for a while and once you have the tools you can get creative whenever you like. Cheers
Darcy S. O'Neil
2023-04-24 18:05:25 +0000 UTCI used erythritol, so that makes sense! I'll dilute it to 1000ml equivalent and see how I go. Thanks for the response.
James Heazlewood
2023-04-23 17:45:42 +0000 UTCJust finished. It turned out great. The allulose is significantly more pleasant as a non-caloric sweetener than aspertame, which is what my usual diet coke addiction demands. My non-caloric bitter orange soda is extremely pleasant and, while a lot of initial steps for the tannin solution and sodium benzoate/potassium sorbate solution, they'll last for forever (figuratively) and now I have a lot more flexibility to drink/make what I feel like rather than be stuck with my awful local grocery store monopoly. Thank you!!!
Evan Boucher
2023-04-23 16:17:17 +0000 UTCDid you use erythritol or allulose? If erythritol, then it needs to be made at the 1000mL volume. I formulated it so the erythritol was below 35% and anything above that has a tendency to crystalize. If you used allulose, I'll have to look into it further.
Darcy S. O'Neil
2023-04-23 15:50:02 +0000 UTCNo, citral only degrades quickly once you get below 3.0
Darcy S. O'Neil
2023-04-22 16:41:11 +0000 UTCDoes the citric acid and sodium citrate at these concentrations react with citral? trying to gauge ersatz sprite storage conditions
Evan Boucher
2023-04-22 16:35:43 +0000 UTCJust used this for the energy drink recipe instead of sugar, and it tastes great. It crystalises in the fridge though. Anyone know why this is happening? Made 900ml so maybe it needs to be diluted more?
James Heazlewood
2023-04-22 07:33:28 +0000 UTCI will put a sheet together in the next week or tow.
Darcy S. O'Neil
2023-04-04 15:46:48 +0000 UTCHi Darcy! Love the content. Would you be able to make a sheet for this? I want to have this printed out in the kitchen for when I'm making this! Love the content!
NN
2023-04-03 02:11:18 +0000 UTCThis is really impressive stuff...thank you!
Rob
2023-03-28 19:51:38 +0000 UTCFor acid, if you want to replicate natural acid levels (grapes, other fruits, etc) you would be looking at 5 to 10 grams per litre. If you want that buffered to around 3.0, this formula with sodium citrate will get you close. Results always vary based on the composition of the syrup, so you can always add more or less citric acid based on your personal preference.: 8.2 grams Citric Acid 2.0 grams Sodium Citrate And if you want a less intense acidity, this is near three but not as tart: 1.7 grams Citric Acid 0.3 grams Sodium Citrate
Darcy S. O'Neil
2023-03-20 13:39:59 +0000 UTCYou are welcome, and thanks for sharing.
Darcy S. O'Neil
2023-03-20 13:36:06 +0000 UTCThank you for doing this, my friends have been asking me for low-cal options. When adding the acids, do you have any recommendations for amounts to drop the pH closer to 3?
Kent
2023-03-19 18:21:44 +0000 UTCI look forward to sharing this with others. I was part of Tiki Happy Hour zoom last night and some people were talking about needing this. I'm "allergic", so it's one of the few I won't be trying. Thank you for it!
Wesley Oman
2023-03-19 17:47:26 +0000 UTCI've been planning on going keto and this was something I was trying to figure out! Amazing as always
Daniel Bean
2023-03-19 16:19:39 +0000 UTC
