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Old 05-22-2011, 05:31 AM   #1
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What's the secret to dissolving erythritol?

I made some frosting for snacking on with cream cheese, butter, unsweetened dark chocolate and erythritol. It has a granular texture. I've read that you can buy erythritol in powdered form and I thought that's what I got. It didn't say powdered on the jar but it didn't say granular, either, like some of the other brands. It doesn't look as powdered as powdered sugar but isn't as granular as regular sugar, either - kind of a cross between the two. So how do I get it to dissolve so the things I make with it have a smooth texture?
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Old 05-22-2011, 07:19 AM   #2
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You can grind it up in a Magic Bullet if you have one or other appliance.
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Old 05-22-2011, 07:21 AM   #3
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I've never tried it...but I really like the granulated Splenda. I get the big bags for baking. That dissolves nicely.
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Old 05-22-2011, 07:26 AM   #4
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I do have a Magic Bullet, but can't imagine that making it any finer than it already is. But maybe I'll give it a shot.
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Old 05-22-2011, 08:33 AM   #5
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http://www.lowcarbfriends.com/bbs/lo...rythritol.html

This link may help you understand the problems.
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Old 05-22-2011, 10:54 AM   #6
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the powdered is really powdered. you would know it if that's what you had.
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Old 05-22-2011, 12:06 PM   #7
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Thanks for the link, drjlocarb. That's very helpful. I was sure I was just doing something stupid but it seems using erythritol can be a challenge. Sounds like I need to mix it with another sweetener, like Splenda, when using a lot of it.
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Old 05-22-2011, 12:19 PM   #8
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I often melt it if crystalization is a problem. Put it in a saucepan over low heat and it will melt in a few minutes. Then cool it enough to mix it with your other ingredients.
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Old 05-22-2011, 06:18 PM   #9
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Quote:
Originally Posted by Soobee View Post
I often melt it if crystalization is a problem. Put it in a saucepan over low heat and it will melt in a few minutes. Then cool it enough to mix it with your other ingredients.
Great tip, Soos!
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Old 05-22-2011, 07:14 PM   #10
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Quote:
Originally Posted by Soobee View Post
I often melt it if crystalization is a problem. Put it in a saucepan over low heat and it will melt in a few minutes. Then cool it enough to mix it with your other ingredients.
Does it recrystallize? Have you used it in coconut bark?
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Old 05-23-2011, 09:31 AM   #11
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Quote:
Originally Posted by Soobee View Post
I often melt it if crystalization is a problem. Put it in a saucepan over low heat and it will melt in a few minutes. Then cool it enough to mix it with your other ingredients.
I've had trouble doing this, I always end up with a hard chunk of semi-dissolved E in my pan, maybe I've been getting it too hot.

I read thru that other thread and one thing that stood out to me was the mention of adding a cystallization prohibitor like Poly-D (which I don't like), not Sugar (which I don't think is available anymore) or a gum. Wondering how glucomannan would work or should I try xanthum.
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Old 05-23-2011, 04:17 PM   #12
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Erythritol will melt alone. But it melts better with coconut oil or davincis syrup or some other liquid. I usually melt it with coconut oil. It will harden in the bark, but you won't get crystals nor will you get that minty taste that recrystalized E sometimes gives you.
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Old 05-24-2011, 02:39 PM   #13
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I tried melting it again last night and still didn't have any success. I did end up with a burn on my finger when I accidently got some on it and when I jerked my finger back I slung a bit on my face where I have another burn, Ouch!, that stuff was hot, hot, hot.

I did a bit of experimenting with it by first putting just the powdered E in my chocolate melter by itself and that did nothing to it so I put it in a saucepan on the stove at a higher temp and it did melt but it was trying it's best to recrystallize. I took it off the stove and was letting it cool down when I burned myself but I went ahead and added it to the chocolate and cocoa butter I had already melted.

I'm wondering how it would work if I dissolved it on the stove with the cocoa butter and maybe some glycerin.
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Old 03-13-2013, 11:14 PM   #14
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Using Erythritol: A good solution for making chocolate:

It's easy to turn Erythritol crystals into very fine powder (just like powdered sugar) using a Blendtec Blender (high power Blender). Warm chocolate won't dissolve Erythritol but very fine powder eliminates the need to dissolve it, thus eliminating the gritty texture. And you get a bonus: powdering increases the sweetness by about 25% (Perhaps by increasing the surface area to your taste buds?). I was able to use ~25% less compared to straight Erythritol crystals to get the same degree of sweet.

My new formula is 11g Erythritol to 4g of unsweetened Chocolate. Melt the chocolate and stir in the powdered Erythritol, pour onto parchment paper, cool in the fridge and your done. I use a 'Little Dipper' heating pot (made by Crock Pot) ~$13, to consistently melt the chocolate to a good liquid temperature. I like to add dried cherries and or coconut flakes.
Enjoy!
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Old 03-14-2013, 04:25 AM   #15
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Yumm...Looks like this would be a great "dipper" for chocolate covered strawberries, too.
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