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Old 05-19-2012, 08:27 PM   #1
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Powdered Erythritol/xylitol vs granulated

Could someone please tell me the difference between the powdered and granulation/cyrstal erythritol and xylitol. Does it matter whether you use powdered or granulated in recipes? Are they interchangeable?
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Old 05-20-2012, 06:44 AM   #2
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Kemi- I love your avatar. That man is so sexy!! Especially in his cape

As to your question, I would like to know the same thing. I have been using xylitol but I just ordered the erythirol to try. I am going to mix it with stevia to see if I can get a more pleasant taste.
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Old 05-20-2012, 11:20 AM   #3
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I'm not the baking expert, but it looks like powdered is a substitute for confectioner's sugar and crystal is a substitute for granulated sugar. I see much better reviews for erythritol products--xylitol is great for things like chewing gum but swallowing large amounts seems to upset some folks.
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Old 05-20-2012, 12:25 PM   #4
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I can only find the granulated forms of both around here, but you can use your blender to powder either yourself.

I like erithrytol best because the cooling effect is less, it has no carbs and zero glycemic load, BUT you need to use more because it's not as sweet and it's VERY expensive. I can buy xylitol much cheaper in bulk, it's sweeter so you use less, BUT it has more cooling effect, a higher glycemic load, and IT'S POISONOUS TO DOGS. So use with caution!
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Old 05-20-2012, 02:06 PM   #5
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Thanks everyone for your replies. Yeah, I know that erythritol is better than xylitol but I have lots of recipes calling for xylitol and so far it hasn't bothered me. In fact, I need that laxative effect, lol! Just wanted to know the difference between powdered and granular and how important it is to use the different textures in recipes.

cfine, don't you just LOVE him. Phantom is my passion especially Gerard Butler *sigh*
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Old 05-20-2012, 03:11 PM   #6
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I use xylitol a little here and there, but not very often, and it doesn't bother me. Are there other problems with it besides causing some to have diarrhea? Finding a good/healthy sweetener has been the only (tiny) issue with low-carbing, certainly not important enough to make me do anything else, though. Splenda is on my never, ever touch list.
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Old 05-20-2012, 05:59 PM   #7
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The powdered and granulated are not interchangeable.
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Old 05-21-2012, 09:15 AM   #8
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If you use the granular for cooking or making candy it seems it can recrystallize and you will have crunchy bits in your candy or fudge...If you powder it in bullet blender or grinder you can use it to make frosting or a smoother chocolate candy. The crystallized version is good for texture if you need it or if diluting in liquids...it also works fine in baked good like cookies that have a more cake like texture. If in doubt you can use the powdered but you have to use a lil more because the powdering process increases the volume of the product if you ask me.
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Old 05-21-2012, 10:12 AM   #9
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I like the powdered best and I use it in baking.
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