The newest Sugar Alcohol is Erythritol. This product is made by Cargill Foods under the Eridex ® brand, and used by companies such as Carbolite to sweeten sugar free Chocolate. Erythritol is less sweet than both sugar and Maltitol, however one can consume 80 times more Erythritol than Maltitol before having any laxative effect. Most information sites on Sugar Alcohols will mention Erythritol as a non-laxative sugar free sweetener. If combined with Splenda it is a great sugar substitute.
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Why don't more companies use this sweetener?? Cost. Most companies seem to be jumping on the sugar free thing, however big companies like Hershey will use the cheapest sweetener possible. (after all not forget Profit before customers!!) Erythritol is significantly more expensive than Maltitol. Carbolite does use this sweetener in the AtLast product line, and so do some other companies like low carb
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success.
so far not one chocolate or candy maker is using it, however we just sourced it and plan on trying to make sugar free fudge with it.
Most of customers complain about the gastric issue concerning anything soft and I'd love to figure out how to use it instead.
I heard that it's pushed out thru the urine rather than the colon...
if anyone has used it i'd love to know anything about how
so far not one chocolate or candy maker is using it, however we just sourced it and plan on trying to make sugar free fudge with it.
Most of customers complain about the gastric issue concerning anything soft and I'd love to figure out how to use it instead.
I heard that it's pushed out thru the urine rather than the colon...
if anyone has used it i'd love to know anything about how
I use it in cooking and baking. No gastric or blood glucose probs for me, but I do know of at least one diabetic who spikes from it, just as many react to the other polyols.
It's no good for creamy stuff; if it's granulated, it forms a gritty texture, like the top of a cheesecake I used it for. They now sell it powdered, but that still has much too strong a cooling effect for use in frostings or cheesecakes, for instance. It's just fine in cranberry sauce and fruit cobblers and crumb baked goods like muffins, cakes and brownies.
ZCarb used it in their candies but they went out of business. Sad because their bars were wonderful.
avid bryan wrote: | | so far not one chocolate or candy maker is using it, however we just | sourced it and plan on trying to make sugar free fudge with it. | | Most of customers complain about the gastric issue concerning anything | soft and I'd love to figure out how to use it instead. | | I heard that it's pushed out thru the urine rather than the colon... | | if anyone has used it i'd love to know anything about how
