B
Bev-Ann
Guest
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?
TIA,
-----
Bev
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?
TIA,
-----
Bev