Question about Polydextrose

[The Chicken Lady]

I was looking for a chocolate mousse recipe and found one that looks really good but has 1 cup of Polydextrose in it. I’ve never used this and I would have to order some so I started looking around to see what else it could be used for and found the sticky with all the recipes.

I seems that a large number of people are using it and not having any problems with it…no intestinal distress. I have eaten the commercial Sugar Free Peanut Butter Cups and those things could be used to power the shuttle to the moon and back.

What is your take on the Polydextrose? Is it fairly benign for most people?

[PaminKY]

I bought some Poly-D years ago when it was all the rage but I never used it and eventually threw it away. I worried about the tummy problems so many others had experienced.

In my opinion, I would now use Glucomannan Powder instead. I use 1/8 tsp. to stabilize 1 cup of whipping cream and it works great plus the glucomannan can be used for so many other things.

[Charski]

PolyD is a DO NOT USE! item for me - even the SMALLEST amount makes me emit noxious noises and fumage and generally causes me to be unfit for human company!

I love what it does for a recipe, but hate what it does TO me, and to DH, and to everyone else who has been a hapless victim of my experiments. I haven't used it now in probably 4 or 5 years and will likely never use it again!

But that's just me, YMMV....

[Soobee]

My husband and I can use it unless we plan to go out in polite company afterwards. It makes all baked goods delicious. I don't use it much any more. But when it's just for the 2 of us, DH loves the products made with it so much, it is worth the miasma that floats around later.

[drjlocarb]

I have had no problems with Polyd. But, I don't seem to have problems with anything.

[dizneegirl]

Neither DH nor I have problems with PolyD, though we've both fallen prey to sugar alcohol badness... not pretty.

It's a LOT of fiber. If you're good with large amounts of flax and the like, you may be just fine.

It's amazing how close to the properties of sugar PolyD comes! I've even made caramels with it (if only I could find that recipe again!).

[Barbo]

Originally Posted by drjlocarb

I have had no problems with Polyd. But, I don't seem to have problems with anything.

May I join your gene pool

[jlp2009]

I can't use it and go out in public either. But then, there isn't much I CAN use and go out in public!

The maltilol in those store bought SF peanut butter cups is probably what caused your
distress.

Sometimes when I weigh the yum factor VS the ensueing distress, it just isn't worth it!

[dazygyrl]

just reading the word makes my tummy go all impolite and what not.

[The Chicken Lady]

Thanks for all the input guys...I really appreciate the help!!!

I found this recipe by Julia Child, I just used Splenda, a little bit of honey and doubled the eggs, it worked really well.

6 ounces (170g) bittersweet chocolate chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

[Jennifer Eloff]

Hmm, when I first started low-carbing, my sweet DH went out to the factory and brought back two, 20-lb bags of polydextrose for me. Yep, you read that right. I made a fantastic quick bread with it - sooo moist and delicious - but by the evening we were all in agony with sore tummies. So, long story short, the bags went back to the factory the very next day! I have never touched it since and won't buy products using it.

[jlatislaw]

When it first came out on this board I bought 2 5# bags. That was a long time ago and one of the bags has never been opened. I made brownies (using a cup of polyd) right away and they were really delicious. So I ate three of them.

I did discover that I can add a tablespoon or two to a recipe and it doesn't bother us and it actually helps the baked goods.

[Jennifer Eloff]

Oh Judy, not too different a story, hey? Interesting though that you handle a little at a time. Hmm, maybe I should not have been so hasty to return it, but at that rate, I'd still have some 20 years hence!

[JoniBGoode]

I have read that the problem with Poly-D is that it is so high fiber that it, um, distorts your normal digestive process. Some people claim that if you start off with small amounts and gradually increase, your digestive system will become accustomed to the extra fiber and tolerate it better.

I have used it in small amounts without any problems, and I am very sensitive to maltitol.

I have a feeling this may be one of those YMMV things.

[sistertzu]

I don't have a problem using it but I have found it takes only a small amount for good results like instead of 1 cup I would use 1/3 cup and get the same results. I don't see myself purchasing it again.