Talk:Sucralose

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This conclusion doesn't quite follow from the premise....[edit]

"Furthermore, in its pure state, sucralose begins to decompose into polychlorinated dibenzo-p-dioxins and other highly toxic substances at temperatures above 119 °C or 246 °F. Thus, in some baking recipes, such as crème brûlée, which require sugar sprinkled on top to partially or fully melt and crystallize, substituting sucralose will not result in the same surface texture, crispness, or crystalline structure." [I would think you should be concerned about poisoning yourself. And doesn't follow that you shouldn't bake at all with it, as baking cakes and cookies usually requires temperatures around 350 degrees F?]
— Preceding unsigned comment added by 71.101.34.51 (talk) 03:47 &48, 27 June 2014

Regarding the more general question about cakes and cookies, the oven is 350 °F. The internal temperature of the item being cooked doesn't get anywhere near that hot (unless you burn your dessert). See [1] and [2] for some discussions recommending up to low 200's (°F) for baking. DMacks (talk) 13:58, 27 June 2014 (UTC)
   Unless the IP who asked is a physical scientist, or a pretty serious baker, they should be dissatisfied with that response and ask why anyone goes to all the trouble of heating the oven to 280° above room temperature rather than just, say, boiling (about 140° above RT). I think the unstated element of this is heat flow thru air, which for any given oven temp limits the speed at which cooking can progress. Note our perhaps unstated conventional wisdom that blowing hot dry air (say, on your skin) is a much slower way to transfer heat (to you) than squirting (or even briefly splashing) hot or boiling water on you, or (still more rapidly) steam (which is far more scalding than the so-called "steamy" visible moisture you see not far above the spout of a boiling teapot). Likewise, you can boil an egg (supplying heat via already boiling water) much faster than you can bake it -- outside its shell, please! -- in even much hotter air.
   The reason that baked goods (and cooked meats) are much darker on the outside, than barely inside the surface, is that air in a very thin boundary layer next to the food is cooled (primarily by evaporation of water from the food into the air) to probably within a degree or two above boiling, while the interior of the food stays, until the surface layer is utterly dry, nearly as cool as it started (tho it gradually gives up moisture to shallower regions). The purpose of heating the bulk of the air so hot is to keep heat flowing into the air boundary layer (and thence into, successively, what will become the crust on baked goods, and the deeper interior of the food) fast enuf to keep the surface layer of the food close to (rather than significantly below) the boiling point in spite of the effective loss (due to evaporation) of heat (the heat of vaporization) within the oven. (Note that this "loss" does not violate conservation of energy; the heat shows itself again whenever the the moisture condenses -- e.g. warming the surface on which it condenses -- and in theory you can use it to produce energy, e.g. in an probably non-commercially-viable analog of a steam engine.) The recipes have been developed by collective experience, presumably via trial and error by ancient and medieval cooks in many cases, and, with additional trial and error needed to translate traditional knowledge into successive management techniques efficient for better ovens. As technology advanced, it was eventually worth translating such knowledge into numbers, reflecting which time/temp combinations produce a dense soggy mess, which a pleasant dish, and which a scorched mess. There may be, according to the guesses my physics and chem can support,
  • cases where one temp and time combination produces the ideal result according to the recipe writer's taste,
  • others where the temp is the highest (among the round numbers commonly marked on oven thermostats) consistent with the best-quality result -- in order to finish the baking in the shortest time, and
  • still others where they have specified a highest time likely to be acceptable to their expected audience, even if some longer baking times at respectively lower temps would improve the quality of the result.
   Hopefully there's a WP article (or a few, jointly) elucidating that as well or better, but it's worth the effort of anyone who notices it to link from here to that article. If not, someone should either fix the appropriate article(s), or link those articles' talk pages to this talk page and section. (I might get to that, but no promise -- and i haven't unless i note it here.)
--Jerzyt 07:32, 2 July 2014 (UTC)