Purecane Sugar Substitute Baking Sweetener | Zero Calorie | Made from All Natural Sugar Cane | Diabetes-friendly | Keto-friendly | Gluten-free | 24 Ounce Pouch

Teaspoon to teaspoon with sugar

I read the good reviews but I was still leery because I had never found a sugar substitute that tasted good with no aftertaste and did not cause Me to rush to the bathroom.We are happy so far with this.My Husband is a diabetic and We both are into loosing weight so very excited to give this a try in baking,etc.I bought some fresh peaches that were a bit tart so this sugar came just in time,I cut up four large peaches and sprinkled a little at a time tasting and sprinkling,I ended up useing about 3 teaspoons the covered and put into the fridge.My Husband had some for breakfast this morning and said they taste like good fresh sweet peaches,no aftertaste at all.

I was excited to try this product, and mostly pleased with the experience of using it. The one thing I have to say about it is that they seem to (deliberately?) make it hard to understand what the product actually is, and in particular how it relates to Erythritol. The Purecane product is mostly erythritol by weight (according to the label a 4g serving has 4g of erythritol!), and the the Reb M ingredient they talk so much about is only the 3rd ingredient. To get a product that behaves like sugar in recipes the makers of Purecane needed to "bulk up" the Reb M with erythritol and add fiber so that it "caramelizes". This is very similar to the situation with Stevia, which Reb M is closely related to, in that "Stevia-sweetened" products like Lily's Chocolate are mostly erythritol by weight. This doesn't mean the product is the same as erythritol (which is by the way much cheaper), because the taste profile of Purecane is (in my opinion) much closer to sugar. It does mean, however, that if you can't digest erythritol you probably can't digest this either. I would love to get access to just the Reb M ingredient by itself.

I've tried Stevia, Erythritol, Allulose, and Monk Fruit. I'd like to break them all down for those who are wondering where I would categorize Purecane this in the world of artificial sweeteners:Stevia: Wonderful sweetener, extracted from a leaf in the mint family. Extremely sweet, and plagued with bitterness at the end. It has a unique flavor profile that is not comparable to sugar in any way.Erythritol: An alcohol, produced by fermenting sugar. Fairly close to the flavor of sugar, and nearly as sweet - but there is a strong aftertaste and the menthol sensation is off-putting to many people. This is probably the most widely used sweeteners, and tends to do well mixed in with others, such as Stevia and Monkfruit, to mask the cooling aftertaste.Monk fruit: Not commonly used in the pure form. Similar to Stevia in that it is extracted from a plant (Monk Fruit). It is not quite as sweet, but does have a similar flavor profile to Stevia. I have poor tolerance to Monk Fruit, so I can't comment much about it, but you'll often see the Lakanto brand, which is actually a blend of Stevia and Erythritol. It is a favorite among the sugar free community.Allulose: The closest flavor to sugar, as it is one. A rare sugar that the human body does not process. Unfortunately, this is the same reason it's not completely well tolerated and should be mixed with any of the above sweeteners due to GI discomfort. It is also not a 1:1 with regular sugar, quite a bit less sweet. When used abundantly, it also can have an aftertaste. However, this is a favorite for a lot of bakers due to its flavor profile and that it reacts like normal sugar would in terms of crystallization.Purecane: This is an Erythritol. The difference between this and normal Erythritol is how it is fermented, and the fermentation process they use results in a more stevia-like flavor. There is also no cooling menthol sensation. (Pro-Tip: I recommend dialing back on sweetener amounts in any recipe you do, no matter what one you use). The flavor profile is not all that close to sugar, but is pleasantly somewhere in between Stevia and Erythritol. It has a bit of extra sweetness that reminds me of Stevia, but it doesn't have a bitter burn to it.The Good: So far, I do love the flavor. It bakes rather nicely, and dissolves pretty well in liquid. It is still a sugar alcohol, so it will not caramelize like Allulose. I would say the 1:1 ratio can be followed, if not even backed off on a little bit as it has that Rebaudioside intensity that some might find is a bit too sweet. It is very tolerable on the GI side of things, which is a nice improvement over my old favorite, Allulose.The Bad: Cost, obviously, mainly that it cannot be bought in bulk (yet). However, this is probably due to the fact that it has just been released. The other con I have is that the granules are quite coarse, and so I often wind up putting it in the food processor for some recipes.EDIT: It now comes in a larger option.TL;DR: So far, one of my most used artificial sweeteners. I'll likely be using this with a mix of allulose.

I’ve started a program where I do not eat flour and sugar in this has been amazing. I actually react to process the sugars and it causes my ankles or my joints to hurt my body to become inflamed with pure cane. I do not experience any inflammation. When I have tried Stevia, flavored items or sucralose, I started to have sores in my throat and break out from it. The only sugars that I don’t react to is aspartame, sweeteners and pure cane. I’m so grateful that I found pure cane because we all know the detrimental aspects of aspartame use.

Absolutely love this product! I can't find it anymore though. Would love to be able to purchase it again.

I've used Purecane for 2 years and loved it. The last bag was different. Now the product clumps in the sugar bowl and becomes quite hard. I have tried softening in the microwave which helps. However, after doing this a few times, I feel that the product hardens even more! This is new. For 2 years it has remained spoonable and clump free so something has changed. I live in the same house with the same A/C units. It has to be the product. So now I will have to keep it in a ziplock bag instead of my sugar bowl. Very inconvenient for your morning coffee.

I’ve basically tried it every sugar substitute product out on the market and purchases, because it said it’s partially derived from actual sugarcane which affects its flavor. In a good way.I will absolutely concur that it does have a much more natural sugar flavor. Unfortunately, with all artificial sweeteners, they all have that twang that is left is a undesirable flavor in your mouth, but this one has the least of anyone I have ever triedIronically, it says it’s a one to one replacement for sugar and I found that I was using 1/2 to achieve the same flavor and sweetness, which since this is an expensive product it allows it to stretch much further.