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-   -   PolyD vs gluc/xanthan (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/801481-polyd-vs-gluc-xanthan.html)

tofucheez 04-07-2013 05:16 AM

PolyD vs gluc/xanthan
 
Hey everyone-

I've never used PolyD before. From what I understand, it's a thickener with a bit of sweetness. In regards to the thickening properties, how would you say it compares to gluc and xanthan gum (I'm not talking about making noodles or anything, just thickening).

I THINK it also keeps baked goods moist, and so does gluc. How would you say those two compare in that regard?

Thanks a bunch

SkeeterN 04-07-2013 07:08 AM

Quote:

Originally Posted by tofucheez (Post 16359122)
Hey everyone-

I've never used PolyD before. From what I understand, it's a thickener with a bit of sweetness. In regards to the thickening properties, how would you say it compares to gluc and xanthan gum (I'm not talking about making noodles or anything, just thickening).

I THINK it also keeps baked goods moist, and so does gluc. How would you say those two compare in that regard?

Thanks a bunch

Used it in a few recipes. I stopped using it because of an odd thing I noticed. Some of the cakes would not get completely done in the middle. I asked KevinPA about it and he said that was from the PolyD.

I never however thickened anything with the polyD

rosethorns 04-07-2013 08:18 AM

I use poly-D in very small amounts for baking mostly. I don't think you can compare because they do different things . Jusr my 2 cents.

Charski 04-07-2013 12:21 PM

PolyD is not a thickener, but what it does do is give LC baked goods some of the qualities that sugar would normally provide.

However, it is MURDER on my guts - in even the smallest amounts. It renders me totally unfit for human companionship; heck even my two cats will vacate the premises!

SO before you try a big bunch of it - try a small amount in something first and see what it does, or does not do, to your intestines. Don't plan on going anywhere for a couple hours after you ingest it, just in case!

I bought a big bunch of it because of some recipes on here - then found out for me it's a no-work-for-me ingredient. Which is too bad because the cake I made with it (Aunt Ruth's Pecan Cake) was excellent and had such good caramelization.

If you're looking for a thickener, go with glucomannan or one of the gums.

tofucheez 04-07-2013 01:08 PM

Thanks gals! I think I'll skip putting it on my Netrition order then. I'm happy with the moistness in baked stuff from gluc and the sweetening team of stevia/erythritol.....you gals are great!


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