Poly D

decodiana · 12-28-2006, 06:13 PM

I was wondering if there's a good ratio when adding poly-d to a recipe to get the texture of sugar. For example, if I'm L/C'ing a recipe that has 1 cup of sugar in it and I'm using our sweeteners, how much poly-d should I add to get a texture close to using real sugar? Am I making sense?

jackieba · 12-29-2006, 06:28 AM

Depends on what you're making and maybe what sweetners you're using (like sugar alcohols) but I generally use 2/3 cup polyd for 1 cup sugar.

luckyduck · 12-29-2006, 06:33 AM

I use 1/2 cup polyd for every 1 cup of sugar that is being replaced (i.e. if a recipe calls for 1 cup sugar, I use 1 cup Splenda plus 1/2 cup polyd).

Bev-Ann · 12-29-2006, 06:42 AM

I also use 1/2 cup polyd per cup sugar being replaced. My sugar replacement recipe also calls for 2 tbsp each of isomalt/stevia blend and erythritol so it comes out to a total of 3/4 cup in texturizing ingredients. Adding more polyd than that hasn't made any noticeable difference.
The exception is if I'm making candy. Then it's 1 for 1 including the isomalt/stevia and erythritol.
I also have one recipe for a Chocolate Snacking Cake that I can only use 1/4 cup of polyd. It calls for 1 cup of sugar but has no liquid in the recipe other than water and oil. I still haven't figured out why but it just turns into syrup if I use more polyd than that.

decodiana · 12-29-2006, 03:04 PM

Thanks everyone! I'm just beginning to tweek some of my old high carb recipes and needed a starting off point.

Bev Ann, would you care to share your chocolate cake recipe?

Bfranke · 12-29-2006, 03:12 PM

Need Help for 'Chocolate Snacking Cake' Conversion

Bev-Ann · 12-29-2006, 07:31 PM

Quote:

Originally Posted by Bfranke

Need Help for 'Chocolate Snacking Cake' Conversion

Thanks Bfranke.

The recipe works when I use the following to replace the sugar:

1/4 cup polyd
2 tbsp erythritol
2 tbsp isomalt/stevia blend* or DiabetiSweet
16 drops Sweetzfree

*Combine 1 cup isomalt and 1/2 tsp stevia and blend in a coffee grinder until powdered.

For some reason, it bakes into a crunchy syrup (tasty but not a cake at all!) if I use more polyd.

For all other recipes I've converted, 1/2 cup polyd works every time.

12-28-2006, 06:13 PM	#1
decodiana Senior LCF Member Join Date: Jan 2006 Location: New Jersey Posts: 371 Gallery: decodiana Stats: 301/239/150 WOE: Protein Power Start Date: Start again 1/5/13	Poly D I was wondering if there's a good ratio when adding poly-d to a recipe to get the texture of sugar. For example, if I'm L/C'ing a recipe that has 1 cup of sugar in it and I'm using our sweeteners, how much poly-d should I add to get a texture close to using real sugar? Am I making sense?

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12-29-2006, 06:28 AM	#2
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Depends on what you're making and maybe what sweetners you're using (like sugar alcohols) but I generally use 2/3 cup polyd for 1 cup sugar.

12-29-2006, 06:33 AM	#3
luckyduck Senior LCF Member Join Date: Jan 2006 Posts: 439 Gallery: luckyduck	I use 1/2 cup polyd for every 1 cup of sugar that is being replaced (i.e. if a recipe calls for 1 cup sugar, I use 1 cup Splenda plus 1/2 cup polyd).

12-29-2006, 06:42 AM	#4
Bev-Ann Senior LCF Member Join Date: Aug 2006 Location: Calgary, AB Canada Posts: 403 Gallery: Bev-Ann Stats: Ht 5' 2.5" Size 10 / 8 / 2 WOE: High Protein, LC Start Date: Sep. 2008	I also use 1/2 cup polyd per cup sugar being replaced. My sugar replacement recipe also calls for 2 tbsp each of isomalt/stevia blend and erythritol so it comes out to a total of 3/4 cup in texturizing ingredients. Adding more polyd than that hasn't made any noticeable difference. The exception is if I'm making candy. Then it's 1 for 1 including the isomalt/stevia and erythritol. I also have one recipe for a *Chocolate Snacking Cake* that I can only use 1/4 cup of polyd. It calls for 1 cup of sugar but has no liquid in the recipe other than water and oil. I still haven't figured out why but it just turns into syrup if I use more polyd than that.

12-29-2006, 03:04 PM	#5
decodiana Senior LCF Member Join Date: Jan 2006 Location: New Jersey Posts: 371 Gallery: decodiana Stats: 301/239/150 WOE: Protein Power Start Date: Start again 1/5/13	Thanks everyone! I'm just beginning to tweek some of my old high carb recipes and needed a starting off point. Bev Ann, would you care to share your chocolate cake recipe?

12-29-2006, 03:12 PM	#6
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Need Help for 'Chocolate Snacking Cake' Conversion