Hopefully this turns into an open discussion on the interchangeability of sweeteners in hot sauces, used as a binding agent or for tweaking flavor.
Recently I have come up with a solid model for my scorpion sauces, which include 100g of a sweetener. My first batch I used agave nectar. When I ran out, I switched to honey, also using 100g.
What I found that was the batch with the agave nectar was hotter than the one with honey. While the taste wasn't too far off, due to the relatively low percentage of the sweetener in ratio to the other ingredients, I was surprised at this effect. I have not tried corn syrup or sugar.
Some health food sites http://newhope360.com/blog/agave-nectar-named-top-5-worst-sweetener"]like this one linked here[/url] show using a sweetener like corn syrup, agave, and sugar is somewhat frowned upon. Not as bad as chemicals like sucralose or aspartame, but some diabetics have issues with agave and corn syrup, etc.
Honey has some positive and beneficial nutritional and medical properties. You can read more about it http://en.wikipedia.org/wiki/Health_effects_of_honey"]by clicking here[/url]
So what experiences have you had with sweeteners? Have you ever tried substituting one sweetener for another in a batch? Did you notice a heat change?
Recently I have come up with a solid model for my scorpion sauces, which include 100g of a sweetener. My first batch I used agave nectar. When I ran out, I switched to honey, also using 100g.
What I found that was the batch with the agave nectar was hotter than the one with honey. While the taste wasn't too far off, due to the relatively low percentage of the sweetener in ratio to the other ingredients, I was surprised at this effect. I have not tried corn syrup or sugar.
Some health food sites http://newhope360.com/blog/agave-nectar-named-top-5-worst-sweetener"]like this one linked here[/url] show using a sweetener like corn syrup, agave, and sugar is somewhat frowned upon. Not as bad as chemicals like sucralose or aspartame, but some diabetics have issues with agave and corn syrup, etc.
Honey has some positive and beneficial nutritional and medical properties. You can read more about it http://en.wikipedia.org/wiki/Health_effects_of_honey"]by clicking here[/url]
So what experiences have you had with sweeteners? Have you ever tried substituting one sweetener for another in a batch? Did you notice a heat change?