While shopping at my local Supermarket I found Sweet ‘n Low Brown (a replacement for Brown Sugar). While I know Sweet ‘n Low is not favorable I found it interesting so I bought it. The ingredients are as follows: Nutritive dextrose, natural molasses flavor, 3.6% calcium saccharin (18 milligrams per each teaspoonful of sugar sweetening equivalence). Caramel color, cream of tartar and calcium silicate (an anti-caking agent). A serving size is 1/10 tsp. (0.5g). Per serving it has 0g P, 0g F and 0g C. If a recipe calls for ¼ brown sugar you would use 2 tsps. of Sweet ‘n Low Brown. Is this something that can be used in place of Brown Sugar in recipes and still be zoned?