Health Canada has finally approved erythritol for use in Canada and I want to order some for baking. I've been using a combination of DiabetiSweet and liquid sucralose (Sweetzfree), but the isomalt in the DiabetiSweet gives me terrible gas so I can't use much of it and the texture of the finished product isn't what it should be. I want to use erythritol to replace all the sugar called for in my recipes to get the right texture. Since it's only 70% as sweet as sugar, I'd have to continue to use some sucralose with it, which is fine. Now here's the question; how much sucralose would I use to make up the needed 30% sweetness? I know that erythritol is synergistic with high-intensity sweeteners like sucralose, so I can't just add 30% sucralose. Another question; I've read that erythritol has a "cooling" effect when used alone. Will adding only a tiny amount of sucralose to a cup of erythritol be enough to offset this?
In message <[email hidden]>, Bev-Ann <[email hidden]> writes
Quoted message said:
I want to use erythritol to replace all the sugar called for in my recipes to get the right texture. Since it's only 70% as sweet as sugar, I'd have to continue to use some sucralose with it, which is fine.
Hmmm. Why not get used to things being only 70% as sweet as you remember? Have you actually tried this already? You might find that, presumably being a sugar-free low carber, your sensitivity to sweet flavours is greater these days.
I'd like some erythritol too. Can you please post a link to somewhere I can buy it? -- Mogget
That might be an option if the "cooling" effect of the erythritol doesn't ruin the taste of the product. I haven't used sugar, except in my baking, since Splenda was introduced in the mid-eighties so my tolerance for sweet things is already pretty low. :-)
Mogget said:
Hmmm. Why not get used to things being only 70% as sweet as you remember? Have you actually tried this already? You might find that, presumably being a sugar-free low carber, your sensitivity to sweet flavours is greater these days.
I'd like some erythritol too. Can you please post a link to somewhere I can buy it?
That might be an option if the "cooling" effect of the erythritol doesn't ruin the taste of the product.
The cooling effect is much like the *sensation* of mint only much much milder. It's hardly noticable in most things, and it's even less noticable if you blend with other sweeteners. There is no flavor involved -- just adds a tiny touch of a cool tingle. I noticed it mainly in chocolate where I used pure erythritol and a lot of it.
-- revek For the low, LOW price of $19.95 these opinions can be yours too!
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Health Canada has finally approved erythritol for use in Canada and I want to order some for baking. I've been using a combination of DiabetiSweet and liquid sucralose (Sweetzfree), but the isomalt in the DiabetiSweet gives me terrible gas so I can't use much of it and the texture of the finished product isn't what it should be. I want to use erythritol to replace all the sugar called for in my recipes to get the right texture. Since it's only 70% as sweet as sugar, I'd have to continue to use some sucralose with it, which is fine. Now here's the question; how much sucralose would I use to make up the needed 30% sweetness? I know that erythritol is synergistic with high-intensity sweeteners like sucralose, so I can't just add 30% sucralose. Another question; I've read that erythritol has a "cooling" effect when used alone. Will adding only a tiny amount of sucralose to a cup of erythritol be enough to offset this?
It's the only SA that's been scientifically proven to have no laxative effect. Only 5% is digested, the other 95% is eliminated in your urine within 24 hours of consuming it. They don't say how it that might affect the kidneys, but it's a far better alternative to all the others out there.
