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Old 10-26-2013, 09:28 PM   #1
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Xylitol or Erythritol?

Which one do you like best and is there a reason why? I want to do some Thanksgiving desserts (some baked, some not), but not sure if one is preferable over the other. Thanks!
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Old 10-26-2013, 10:09 PM   #2
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Erythritol. Used to use xylitol but found it still has half the calories of regular sugar (2.4 calories/gram). Erythritol has only .2 calories per gram.

Also, we have two dogs of our own and also do foster care for rescued dogs so I got rid of all the xylitol in the house as it is deadly to dogs.
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Old 10-26-2013, 11:08 PM   #3
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I prefer erithrytol, it is less sweet. But harder to find and more expensive. I have a dog, and we are extra careful.
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Old 10-27-2013, 04:49 AM   #4
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I too prefer erythritol as xylitol make me bloaty...not guide gastric upset, but kinda windy and blerk feeling. I have mints with it in, and I can't eat more than two a day before I get the funky tummy...but erythritol is fine.....I don't bake with it though...don't really bake or cook anything that needs sweetening...just use it in cold deserts and coffee
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Old 10-27-2013, 06:13 AM   #5
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I use a both together.
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Old 10-27-2013, 07:17 AM   #6
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Erythritol has a lower melting point. Xylitol has a cooling effect. I typically blend the two for best results, but my favoritse, most "real" sweet combination is one I discovered about a year ago: combine 1 part Splenda to one part xylitol. It's just like sugar in behavior and flavor, and it can be used to make brown sugar and powdered, too.
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Old 10-27-2013, 08:32 AM   #7
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Quote:
Originally Posted by cleochatra View Post
Erythritol has a lower melting point. Xylitol has a cooling effect. I typically blend the two for best results, but my favoritse, most "real" sweet combination is one I discovered about a year ago: combine 1 part Splenda to one part xylitol. It's just like sugar in behavior and flavor, and it can be used to make brown sugar and powdered, too.
Powdered Splenda I am assuming...?
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Old 10-27-2013, 11:15 AM   #8
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Yes! Definitely the Splenda powdered baking blend.
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Old 10-27-2013, 11:31 AM   #9
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I use both. The swerve brand erythritol is more a fine powder compared to my xylitol.. I like the combination. They also make a powdered version of the erythritol.. Has anyone tried the just like sugar? I have some both white and brown but I haven't used them yet..
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Old 10-28-2013, 09:48 AM   #10
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My favorite combo that I've used for years is Sweetzfree and Erythritol. I bake with it and make cheesecakes, too. Nobody seems to be able to tell the difference, and I'm a super-taster, so if it's good to me, it's pretty good. I use about 18 drops Sweetzfree plus 1/4 cup E to equal about a cup of sweetness.

I really, really liked the Ideal sweetener that's a combo of Splenda and Xylitol, but as girlieschmooh pointed out, it has quite a few calories, and is poisonous to dogs. I still use it occasionally, but not when I'm sending treats to my granddaughter, who has two house dogs.
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Old 10-28-2013, 05:18 PM   #11
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Thank you so much, everyone, for giving your input on this! After years on low-carb, this will be my first holiday making lower carb desserts - usually I just go off plan, eat everything in site, and it takes me months to get back into the groove.
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Old 10-29-2013, 08:38 AM   #12
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Quote:
Originally Posted by cleochatra View Post
Erythritol has a lower melting point. Xylitol has a cooling effect. I typically blend the two for best results, but my favoritse, most "real" sweet combination is one I discovered about a year ago: combine 1 part Splenda to one part xylitol. It's just like sugar in behavior and flavor, and it can be used to make brown sugar and powdered, too.
I find more of a cooling effect with erythritol vs xylitol. I like both and use both. I have dogs but tell people don't give anything I make low carb that is sweet to the dogs period.
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Old 10-29-2013, 09:16 AM   #13
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Quote:
Originally Posted by cleochatra View Post
Yes! Definitely the Splenda powdered baking blend.
Doesn't this have sugar in it? I thought the baking blends they put out were sugar AND Splenda together.

I use erythritol way more than I use xylitol, but as others have mentioned, using two or more sweeteners is preferable to one by itself. Erythritol is only 70% to 80% as sweet as sugar so you have to adjust the amounts. I find that I get a cooling effect from E, plus it recrystallizes pretty easily, so some baked goods made with it have a "crunch" factor after a couple of days when it recrystallizes. We actually rather LIKE that though!

My go to combo these days runs to erythritol (whatever amount the recipe calls for in sugar - i.e., if it wants a cup of sugar, use a cup of E) and then NuNaturals NuStevia No Carbs blend in the little 3.5 ounce bulk container. If I'm trying to make up a cup equivalence of sugar, I'll use a cup of E and about 1/8 tsp. of the No Carbs powder. Sometimes I'll add a little Splenda as well.
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Old 10-29-2013, 10:52 AM   #14
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I too have TERRIBLE gastric reaction to Xylitol. must be part doggie LOL

p.s. I actually use it as a laxative if I ever have need. it works in an hour or so!
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Old 10-29-2013, 11:52 AM   #15
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I use a mixture of sweeteners, like most people on this board. The only sugar alcohol I use on friends is erythritol, because everyone seems to be able to tolerate it.
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Old 10-29-2013, 07:48 PM   #16
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Quote:
Originally Posted by Charski View Post
Doesn't this have sugar in it? I thought the baking blends they put out were sugar AND Splenda together.
There's a bulking agent in the Splenda mix, but it's not sugar; it's maltodextrin, an oligosaccharide that used as a food additive for bulking. It's still carby enough that the addition of xylitol brings the counts down quite a bit, which is bonus, especially when you want to lick the cheesecake filling from the bowl. Not that I do that... *ahem*
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Old 10-29-2013, 11:09 PM   #17
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I know the regular granular Splenda has no sugar but it was my understanding that they had some called "baking blends" that actually DID contain real live nasty ugly SUGAR! LOL!!

So when you said "baking blend" - that's what I thought you meant.
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Old 10-31-2013, 05:55 AM   #18
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I know the regular granular Splenda has no sugar but it was my understanding that they had some called "baking blends" that actually DID contain real live nasty ugly SUGAR! LOL!!

So when you said "baking blend" - that's what I thought you meant.
I totally get what you're saying, because I know for a fact there's a stevia baking blend out there that's like half sugar! I was like REALLY?! What?! I returned that bag pretty fast.
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Old 10-31-2013, 07:49 AM   #19
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I know, huh? You gotta read EVERY DANG THING or you'll get tricked into buying something you don't want!
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Old 11-01-2013, 11:52 AM   #20
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Some splenda mixes do have sugar ... like the "splenda sugar blend"...gotta check eveything we buy.
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