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Old 10-05-2006, 12:33 PM   #1
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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).
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Old 10-05-2006, 02:21 PM   #2
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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).

Sheryl
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Old 10-05-2006, 02:21 PM   #3
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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!
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Old 10-06-2006, 03:02 PM   #4
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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.
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