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Old 12-19-2014, 11:13 AM   #1
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Maltitol Recipes?

I have a bottle of fake honey made with Maltitol, that I use for making honey mustard. I know it bothers some people, but I can use it in small amounts. ( I also use Joseph's Sugar Free Syrup made with malitol).

Does anyone use this in baking? Does it help with texture, make things bitter etc? I came across these at a good price and stocked up. Now I have enough to try in baking, but I am a very reluctant cook. Don't want to use it if heat makes it weird tasting.

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Old 12-19-2014, 12:41 PM   #2
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Maltitol will not break down in baking. I would suggest you mix it with other sweeteners to lessen its gastrointestinal effects. Maltitol does not bother me or my family, but many people have trouble with it.
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Old 12-19-2014, 04:33 PM   #3
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I'm fine with maltitol in small amounts - I LOVE Joseph's syrup, it's the most maple-syrup-like one of the lot, IMHO. I can use just about 1/4 cup of it, no more, before I start having tummy rumbles.

I use the maltitol honey quite a bit - love it on Greek yogurt (a drizzle, probably less than 2 tablespoons) and in my homemade BBQ sauce. I also use it in my homemade breads, 2 tablespoons per loaf, with no problems at all.

As Soobee says, maltitol is stable under heat so you shouldn't have any problems with it in baking or other cooking applications!
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