Does anyone use Chicolin in baking? I want to increase my soluble fibre intake and using oligofructose is highly recommended by many websites that I found. I'm going to add a couple of teaspoons to my morning smoothie, but I'd also like to use it in my bran muffin recipe to replace the psyllium, which has been making me bloated. All the instructions I've found for Chicolin say to combine it with stevia and use to replace sugar. But I want to use it without the stevia just for the fibre benefits. I'm using Sweetzfree for the sugar replacement. I don't like stevia...no matter what other sweeteners I mix it with, it always had an odd aftertaste to me. If I add 1 tablespoon of Chicolin to a recipe that will make 12 regular-sized muffins, do I have to adjust my other ingredients in some way? I had to add a lot of additional liquid for the psyllium and am wondering if there's something similar I'll have to do for the Chicolin.
I use frutafit, which I believe is the same thing as the chicolin. It's not nearly the bulk of psyllium, so should not effect your recipe as much. Though I've read it's supposed to help with texture, and I'm not sure what they mean by that, so perhaps your right and something needs adjusting. I use it in my smoothies, I get it premixed with stevia and don't notice a difference in texture in those. *shrug*
Thanks, Mimsy. From what I've been able to find on google they are related. Fruitafit is the larger fructooligosaccharide molecule, or inulin. Chicolin is inulin that's been broken down even further to oligofructose. They both give added soluble fiber but behave differently when added to foods. How much are you using in your smoothies? I am going to start with 1 teaspoon but want to work my way up to 2 teaspoons.
mimsy said:
In Bev-Ann said:
Chicolin
I use frutafit, which I believe is the same thing as the chicolin. It's not nearly the bulk of psyllium, so should not effect your recipe as much. Though I've read it's supposed to help with texture, and I'm not sure what they mean by that, so perhaps your right and something needs adjusting. I use it in my smoothies, I get it premixed with stevia and don't notice a difference in texture in those. *shrug*
