I think it doesn’t work the same as sugar when the sugar is used to pull juices out of fruit. I tried making an apple tart with it and instead of brown and bubbly I ended up with a dish full of crumb mix and a bunch of charred apples. Bleah. Other than that I’ve used it for general sweetening without problems. I use it a lot when making lemonade. I usually have tequila in my lemonade, so I don’t notice the chemical taste, haha. 