Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home

Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read

LinkBack Thread Tools Display Modes
Old 10-05-2006, 12:33 PM   #1
jackieba's Avatar
Join Date: Dec 2005
Location: Tennessee
Posts: 1,359
Gallery: jackieba
WOE: Atkins
Start Date: October 2005
Expert foods Thickenthin not sugar

I'm getting my next order ready. I love the Thickenthin not starch. The ingred for the "not sugar" look the same to me s the "not starch". They are both thickeners. What do you use the "not sugar" for? Does it replace polyd? I haven't felt like I miss anything not having it so I'm debating whether I'd actually use it (but I hate to get my order then a week later find out I really did neglect to include something).
jackieba is offline   Reply With Quote

Sponsored Links
Old 10-05-2006, 02:21 PM   #2
Senior LCF Member
Join Date: Oct 2000
Posts: 743
Gallery: SLynnB
The ingredients are the same. However, the amount of each ingredient is different.

I use the NotSugar when I want to thicken a protein shake. Also use it when I'm out of NotStarch, just takes more (which probably means you could use NotStarch for the NotSugar (just use less)). Hmm, need to see if there are different ingredients in the Pudding Mix. The wheels are turning here.

I don't believe that it would replace the Polyd (at least not in the sweetener aspect, but think otherwise, also).

SLynnB is offline   Reply With Quote
Old 10-05-2006, 02:21 PM   #3
Gadget Gal
Charski's Avatar
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,140
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Jackie, if you go right to the Expert Foods website they explain the differences - I have both the Not/Sugar and the Not/Starch and like them both!
Charski is offline   Reply With Quote
Old 10-06-2006, 03:02 PM   #4
Join Date: Apr 2004
Location: Morristown, NJ
Posts: 2,143
Gallery: scott123
Stats: 245/220/205
WOE: Atkins
Start Date: 2/6/04
Not/sugar has a greater proportion of acacia gum. Acacia gum provides a slightly sugary texture. It's what's used to give sugary viscosity to Dietrite cola.

When compared to sugar texture subs like polyd, inulin or sugar alcohols, not/sugar comes up short. Gums are better at recreating the texture of starch than they are recreating the texture of sugar. For the most part, I see it as a good last resort for those people who are sensitive to both SAs and polyd/inulin.

There are a couple of applications where polyd doesn't work well, such as icing and meringue cookies. If someone were very sensitive to both maltitol and isomalt, not/sugar could be an option. I know LindaSue does a xanthan icing that she's happy with. If xanthan works well in icing (haven't tried it), not/sugar would be even better.
scott123 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On

All times are GMT -7. The time now is 01:58 PM.

Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.