Question for Pami
I was reading your website and noticed you use a sugar sub called Sugarslim which looks like a combo of alternative sweeteners.
I googled around for it and couldn't find any further info online ( I was thinking of buying some to try).
I finally found one link on [color=red]removed[/color] and it looks like Sugarslim is 100% erythritol (which I already have).
Am I confused or is this a product that is no longer available?
Since I began using it, the SugarSlim deal (including the name, formula,
product inventory, mailing list, etc.) has been sold at least three times.
For some reason, these companies keep it for a year, and then sell it.
At this time, I believe it is for sale again, and not available to consumers.
It is not 100% erythritol; it is mostly erythritol, though. You could probably
sub your erythritol in any of my recipes that call for SugarSlim, if you don't
mind the cool taste.
Otherwise, I would try using some combination of sugar alcohols, or sugar
alcohols with other sweeteners. If I posted a recipe that calls for SugarSlim,
it's because the sugar properties of sugar alcohols are required for that
(Keep in mind, that SugarSlim is my last choice- I prefer to use Splenda,
stevia, saccharin, etc.)
It's good, but it has a variety of sugar alcohols, and the label is very
confusing, so there is almost no way to tell about the carb count.
From the SugarSlim label:
Ingredient Statement: Erythritol, Inulin (nautral extract from chicory root),
Maltitol, Lactitol, Polydextrose, Acesulfame K, Natural Flavors.
Serving size: 1 tsp (4 g)
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Total Carbohydrate: 10 g
Dietary Fiber: 1.5 g
Sugars: 0 g
Sugar Alcohols: 2.5 g
I even emailed one of the companies that sold this, and asked them
where the other 6 g of carbs went when they did their analysis, and got
Something with 10 g of carbs should show 40 calories, unless they are
giving the number of calories that your body is supposed to perceive
it to be (like impact carbs, effective carbs, that kind of thing). In that case
it would be nice if the individual sugar alcohols were broken down and
declared individually in the nutritional panel.
(I guess if they went that far though, they would be giving away their
secret formula and anyone could make it. Probably why they don't break
it down further.)
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