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Old 03-22-2007, 06:25 AM   #1
Kevinpa
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Lo Han Sweeteners

Does anybody know if sweeteners made from Lo Han contain any sugar-like properties?
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Old 03-22-2007, 06:09 PM   #2
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I tried an interesting experiment today.

I mixed 1 T. Slimsweet with 1 T. water and reduced it by 1/2 by bringing it to a boil while constantly stirring. The following is the caramelized syrup that resulted.









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Old 03-22-2007, 08:32 PM   #3
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So is this 100% Lo Han Sweetener? I have seen some Lo Han products that are mixed with Xylitol.

I am very interested in your impressions about Slimsweet.
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Old 03-22-2007, 09:21 PM   #4
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Originally Posted by NotoSugar View Post
So is this 100% Lo Han Sweetener? I have seen some Lo Han products that are mixed with Xylitol.

I am very interested in your impressions about Slimsweet.
To be perfectly honest I don't know what they mix it with. I suspect it may have some kind of fructose or fructooligosaccharide type base to it. It has a somewhat fruity taste to it with no after taste. I have been testing my blood glucose levels after using it for the past couple week and have had no spikes in my readings after using it in my coffee and in baking.
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Old 03-23-2007, 02:39 PM   #5
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Kevin, what have you been baking the Lo Han with ? Have you been mixing it with other sugar subs ? My health food store sells the Lo Han but never really looked into it. TIA
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Old 03-23-2007, 03:13 PM   #6
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Quote:
Originally Posted by parrotchic View Post
Kevin, what have you been baking the Lo Han with ? Have you been mixing it with other sugar subs ? My health food store sells the Lo Han but never really looked into it. TIA
For now I am just playing to see how it reacts. I have been subbing it for some of the SA in some of my proven cookie recipe just to see how they turn out. It is diabetic friendly but still rather high carb.
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Old 03-23-2007, 08:06 PM   #7
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Looks like a potential substitute for corn syrup...pecan pie maybe?? Or almost looks like hard ball stage, maybe peanut brittle?

How is the price Kevin? Decent?

Thanks,
Claudia
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Old 03-24-2007, 06:58 PM   #8
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Quote:
Originally Posted by sphinxy View Post
Looks like a potential substitute for corn syrup...pecan pie maybe?? Or almost looks like hard ball stage, maybe peanut brittle?

How is the price Kevin? Decent?

Thanks,
Claudia
Claudia, the more I play with this the more it reminds me of sugar. Although it claims to be low glycemic and my glucose testing has showed no spikes I am leary of the carbs. I will most likely use up what I have but I don't think I will be buying any more since its pretty pricey. I have made a syrup, had it to a hard crack stage, and made some killer pecan brittle with it.






Last edited by Kevinpa; 03-24-2007 at 07:00 PM..
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Old 03-24-2007, 08:58 PM   #9
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Oh that looks really great, but yeah, the prices I saw were pretty high.

Thanks for all your experiments Kevin!


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Old 03-24-2007, 11:17 PM   #10
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Quote:
Originally Posted by Kevinpa View Post
To be perfectly honest I don't know what they mix it with. I suspect it may have some kind of fructose or fructooligosaccharide type base to it. It has a somewhat fruity taste to it with no after taste. I have been testing my blood glucose levels after using it for the past couple week and have had no spikes in my readings after using it in my coffee and in baking.
Kevin, this product appears to be acting in a very similar manner to isomalt, which is often used to create sugar sculptures. I don't know what else this product might contain, but isomalt, as I'm sure you know, is sweet by itself. Of course, the product might not contain any isomalt at all. It just seems to closely resemble the syrup I saw on a video I once watched about making sugar sculptures. Just a thought.
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Old 03-24-2007, 11:35 PM   #11
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Kisal, I am quite sure there is no sugar alcohol in this.
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Old 03-25-2007, 08:16 AM   #12
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Slim sweet says 100% lo han fruit concentrate.

There is another sweetener that is mixed with xylitol and Inulin-FOS (FructoOligoSaccharide) .

It seems to be really expensive but might be worth having a little for the few times I would want carmelization. All readings also say safe for diabetics.

Here is an interesting little excerpt about lo han fruit:

The fruit, Lo Han Guo (Siraitia grosvenorii) has been used as a food, beverage, and traditional medicine. It is from the plant family, Cucurbitaceae. The cucumber, melon, squash, and gourd are also apart of this family. The most unique component of Lo Han Guo are the triterpene glycoside. These non-caloric sweeteners are known as mogrosides.

Lo Han has traditionally been used as a analgesic, expectorant, antitussive, and to treat infiltration of the lungs (Takamoto, et al., 1978). The Encyclopedia of Traditional Chinese Medicine (Jiangsu New Medical College, 1977) recommends for lung complaints including dry coughs and as a laxative. The Chinese book Fruit as Medicine (Dai and Liu, 1986) reports the fruits are used for heat stroke with thirst, acute and chronic throat inflammation, aphonia, chronic cough, constipation in the aged, and as a sugar substitute for diabetics.*
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Old 07-10-2008, 07:57 AM   #13
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This particular Lo Han sweetener product (SlimSweet) is bulked with fructose btw. I just tested a 100% pure Lo Han product, and it acts pretty similarly to stevia except that it's not as sweet.

That caramel sure looks yummy!
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Old 07-10-2008, 11:43 PM   #14
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Kevin

That is very beautiful caramel and your pecan brittle almost made
me want to jump into the computer and grab it. Beautiful

Since I am diabetic, I am always interested in sugar subs.
However I am still wanting to loose more weight and am at a stand still
since Feb. 16th of this year. So I am doing induction again.

Is this sugar sub., induction friendly?
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Old 07-11-2008, 08:21 AM   #15
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Quote:
Originally Posted by Kevinpa View Post
Claudia, the more I play with this the more it reminds me of sugar. Although it claims to be low glycemic and my glucose testing has showed no spikes I am leary of the carbs. I will most likely use up what I have but I don't think I will be buying any more since its pretty pricey. I have made a syrup, had it to a hard crack stage, and made some killer pecan brittle with it.
OK, now Iím really confused. Iím really new at this low carb stuff, trying to control blood sugar and losing weight.

If it doesnít cause a blood sugar spike for you then how could it be carby? My system is so sensitive that plain meat makes my blood sugar spike; Iím hoping that as time goes by it will level off. But I canít live on meat alone Iíve got to figure out what else I can eat. If I canít trust my blood sugar spikes to tell me what I can and canít eat then how do I figure this out?

By the way my doctor is no help, all they do is shove a bunch of meds at me and give me this diet to follow that has stuff like bread, pasta, potatoes and so on. If I ate that stuff Iíd never get this under control.
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Old 07-11-2008, 10:02 AM   #16
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Quote:
Originally Posted by Barbo View Post
That is very beautiful caramel and your pecan brittle almost made
me want to jump into the computer and grab it. Beautiful

Since I am diabetic, I am always interested in sugar subs.
However I am still wanting to loose more weight and am at a stand still
since Feb. 16th of this year. So I am doing induction again.

Is this sugar sub., induction friendly?
Slimsweet ingredients:
Proprietary Blend Levulose, Momordica Grosvenori 80% Mogrosides (fruit).

"Levulose" means "sugar," so I guess they just round down to say it's "0 calories per 1 g serving." I don't think fructose is induction friendly.

The Chicken Lady, fructose does not cause a blood sugar spike and instead is metabolized by the liver. Still contains the full amount of carbs, though.
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Last edited by jacksmixedtape; 07-11-2008 at 10:04 AM..
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Old 07-11-2008, 12:33 PM   #17
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Thanks Jack's

No way can I ever eat anything with fructose and that I know.

I think I'll just stay with what I know right now.
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Old 07-12-2008, 03:30 PM   #18
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I can't give sources on this but

I remember being told, (or reading) that Lo Han is actually a fruit that the chinese used as a medicianal, It has a sweet taste but is low glycemic. Maybe it is another natural variation of sugar like xylitol and erytritol?
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