Aspartame stays sweeter longer during heating if other ingredients in the recipe are acidic, like fruit. Sugar-free puddings and gelatins usually substitute perfectly in refrigerated desserts and congealed salads. Spices can mask the aftertaste of some artificial sweeteners. Using less of an artificial sweetener than needed to exactly substitute for sugar may also reduce aftertaste. Cinnamon and vanilla make food taste more sweet with less sweetener.
Sugar makes food stay fresh longer because it helps retain moisture.
You will need to cover any sugar-free baked goods well and refrigerate or freeze them to maintain freshness. Pureed fruit can add sweetness and bulk to sugar-free cookies, cakes and quick breads. If you totally replace sugar in baked goods with artificial sweetener, you should reduce your dry ingredients by 25 percent and add a little fruit juice or 2 egg whites for moistness. Artificial sweeteners available on the market today include saccharin, aspartame, acesulfame-K and sucralose. These sweeteners are marketed under different brand names.