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Written comparisons
Aspartame vs SucraloseBoth are approved with open questions. Sucralose is heat-stable for baking; aspartame isn't, and it must be avoided by people with PKU. Carrageenan vs Agar-AgarAgar-agar is the cleaner choice with no health questions. Carrageenan gives a softer, creamier texture in dairy, but has unresolved questions about gut inflammation. Gelatin vs Agar-AgarAgar-agar is the plant-based swap for gelatin: vegan, halal and kosher. Gelatin melts in your mouth; agar sets firmer and holds in warm weather. Lecithin vs LecithinThey work almost the same. Sunflower lecithin is the better pick if you avoid soy or GMOs; soy lecithin is cheaper and more widely available. Stevia vs Monk Fruit Extract vs ErythritolStevia and monk fruit are plant extracts with no known health concerns at normal use. Erythritol bakes most like sugar but has a 2023 heart-health question mark, so use it in moderation. Xanthan Gum vs Guar GumUse xanthan gum for gluten-free bread and hot or acidic sauces; it's more stable and gives more stretch. Guar gum is cheaper and better in cold foods like ice cream and smoothies.