It also adds a more full mouth feel and fruits replace those properties very nicely. Other substitutes that you can make are substituting lower fat ingredients for higher fat ingredients. If you have a product that calls for sugar-sweetened ingredients, use the unsweetened counterpart. Or if it's carbohydrates, which is a flour or a dextrose product, you're going to have something very gooey like a flour and water paste in the bottom of your pan. So some of these products don't work well.
Sugar substitutes when they're exposed to heat lose their sweetness.
Unless they're designed specifically to withhold heat or withstand heat. And so they don't bake well either. And salt substitutes will change into a metallic taste. So what we recommend for sugar, salt, and fat substitutes is to use them at the table. Once you get the product to the table if you want to spread a little bit of ultra light margarine on a product, or if you want to add sugar substitute to that hot cup of coffee, or if you want to use a little bit of salt substitute, it works much better.