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Sep 27, 2012 04:43 PM

Nectresse - new sweetener

This product is from the makers of Splenda. Personally, I don't like it. I detect a more bitter aftertaste than with either Splenda or Equal. I will take it to my weekly coffee group so others can take some if they want to try it. That boozy finish from the sugar alcohols seems very stubborn. For me, Splenda is better if I add 1/4 tsp of sugar per packet, to cover up that aftertaste. Maltitol is better but is pricey.

As with other packets, 1 packet =2tsp sugar. Ingredient list: erythritol, sugar, monk fruit extract, molasses. Calories 0, total carb 2g,

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  1. Guess I'll need to taste it for myself. Monk Fruit Extract is being promoted as a Natural, Zero-Calorie Sweetener with No Bitter Aftertaste. It has been an ingredient in Kashi's Honey SunShine breakfast cereal.

    4 Replies
    1. re: GraydonCarter

      Given that erythritol is the dominant ingredient, I'd steer clear.

      1. re: ferret

        Can you explain? I've not heard of this sweetener--looked it up on WebMD that says erythritol is naturally found in melons and pears. Not that I've ever been a fan of sugar substitutes, by would try it if offered. But I'm curious why you would "steer clear".

        1. re: gourmanda

          Sugar alcohols are not absorbed and can lead to gastric issues (temporary) depending on the person/amount used. It's why some people get "gassy" from xylitol in gum. Cna have more severe symptoms. Although not nearly as bad as olestra, the non-absorbable fat which carried a warning about possible "anal leakage."

        2. re: ferret

          Other sugar alcohols can cause gastric distress but erythritol is absorbed quickly. Erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine.

      2. We were looking at the sugar caddy you get in restaurants and noticed
        Pink- Sweet n Low
        Blue- Aspertame
        Green- Stevia
        Brown-Sugar in the Raw

        The question is, what color packet will Nectresse have? Yellow, since it's under the Splenda umbrella?

        7 Replies
          1. re: Leepa

            Wouldn't want to get the Nectresse container mixed up with the citrucel or metamucel.

              1. re: GraydonCarter

                And yet didn't many people have a similar reaction to Sorbitol, used in sugarless gum?

            1. re: pdxgastro

              I bought some. In my coffee there was a slight aftertaste like Splenda. In my iced tea it actually tastes like sugar. I've been looking for a sugar substitute that tastes like sugar, and this may be it.

              1. re: GraydonCarter

                My negative assessment of Nectresse was the result of using it in hot coffee. Today I tried it in hot Constant Comment (decaf) tea, and found it much more acceptable, perhaps because CC contains citrus rind and spices so has a fruited flavor profile of its own. I don't know that I'd buy it again, but at least this will allow me to use it up.

                1. re: greygarious

                  I've come around to use Nectresse regularly for certain things. I still won't put it in coffee but I like it in ice tea, homemade fruit jello from bottled juices or coconut milk, and in fruit crisps and compotes. In the last two instances, I use a little bit of sugar, the rest Nectresse. I do that in other baking when I want to use some Splenda. For me, it's necessary to use a small amount of sugar to counteract the boozy aftertaste of the sugar alcohols in artificial sweeteners.

            2. I believe erythritol was one of the first sugar alcohols used as a sweetener. It's been around for a long, long time. What is new is the marketing. Producers seem to be raging these days to name, patent and brand their "proprietary' blends of old school cheap to produce sweetener+whatever plant thing and market it as the miracle sweetener. Truvia did this--erythritol blended with stevia, but the marketing is/was so clever most people have no clue it's not just stevia.
              Ah, marketing.

              Does/has anyone used plain monk fruit extract as a sweetener? How does that taste?