For demedulce and others who asked: sugar-free caramel

[substitute]

This PDF document from SPI Polyols, Inc. explains what a Sugar-Free Caramel is and which kinds of high-impact polystyrene, chrome vanadium alloy steel, high viscosity machine lubrication compounds, and ground rhino horn make the best ones.

Be sure also to read the important PDF titled: DO POLYOLS CAUSE LAXATION?

Torani's sugar-free caramel syrup has the ingredients: Purified water, natural flavors, sodium benzoate and potassium sorbate (to preserve freshness), citric acid, xanthan gum, sucralose (SPLENDA® Brand), acesulfame potassium.

What... natural... flavors?

Comments

[sachmet.livejournal.com]

I read "POLYOLS" as "POLYLOLS" and got excited for the moment at research being done in the field of ROFLology. Too bad I was mistaken.

[changeng.livejournal.com]

what - you don't like the taste of guardrails?

mmmmmm - all that Union Carbide Goodness!!!

Now you be dinin' with 'Sco !

[brianenigma.livejournal.com]

There is really not much difference between natural and artificial flavors, other than the method by which they are obtained (basically: mechanical or chemical) and the expense of one versus the other.

[substitute.livejournal.com]

That's true for "pure" flavors that really are just one chemical. Vanilla is a classic example. But most tastes people like — even salt — are the result of many different substances interacting, which is more expensive or sometimes nearly impossible to replicate. Sea salt does taste better than sodium chloride.

The weird thing for me about "sugar free caramel" is that caramel, by definition, is burnt sugar. That's got to be hundreds of chemicals.