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Old 10-16-2009, 04:00 PM   #1
TanteMonika
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Powder vs. Crystal Erythritol

Hey folks,

I know that erythritol has a difficult dissolving in food, so I purchased the powdered version. However, I'm now seeing allusions to the fact that powdered E is only 50% as sweet as crystal E.

Can anyone enlighten me?

Thanks!

Monica
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Old 10-16-2009, 05:59 PM   #2
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I have not found that it is less sweet.

Maybe weigh instead of a measuring cup would work better for measurement of the powdered. I have found I still have to blend the powdered in a grinder cause it gets lumpy just not as much as the crystal.

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Old 10-16-2009, 06:29 PM   #3
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My experience is that you need a little less than twice as much powdered as crystal. However, a pound is a pound so you're not getting less for the same money I put mine through a sieve to remove the lumps and find it mixes easier. Love the stuff!
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Old 10-17-2009, 01:43 AM   #4
TanteMonika
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Thanks for the info, ladies!

I didn't think it tasted less sweet, either, Sis ... but I kept coming across those hints that it didn't add up measure for measure, so to speak!

Judy - I work at the Breast Cancer Resource Center in Washington State and we have a poster of your avatar in one of our rooms ... I love that saying!

Thanks for the hint on sifting to get rid of lumps!

Monica
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Old 10-17-2009, 07:04 AM   #5
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<<Judy - I work at the Breast Cancer Resource Center in Washington State and we have a poster of your avatar in one of our rooms ... I love that saying!>>


I've wondered how they got that kid to make that face! I love it, too.
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Last edited by jlatislaw; 10-17-2009 at 07:07 AM..
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Old 10-17-2009, 08:40 AM   #6
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My experience is that the granular E dissolves pretty easily in hot liquids. I always use it in my cooked custards for ice cream. When I make frozen yogurt (which requires no cooking), I simply melt the granular E before adding. The only time I use the powdered form anymore is for frostings, etc., and then I grind my own in a coffee grinder. I really grind the heck out of it (a tip I learned right here on LCF).
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Old 10-17-2009, 08:46 AM   #7
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Great idea about melting it. Sifting too, great idea.

Sis
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Last edited by sistertzu; 10-17-2009 at 09:12 AM..
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Old 10-17-2009, 09:18 AM   #8
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Quote:
Originally Posted by sistertzu View Post
Great idea about melting it. Sifting too, great idea.

Sis
Soobee suggested melting it when I posted my dilemma of how to sweeten frozen yogurt with E and avoid that 'gritty' mouthfeel. It worked beautifully and didn't recrystallize or anything!
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Old 10-17-2009, 10:05 AM   #9
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oops, I just bought two bags of the powdered kind for general baking and cooking...didn't realize there were two types (granular and powdered) when I ordered it on netrition.com. I was hoping to use this as a substitute (fewer carbs I believe) than the bags of splenda. So can I use powdered erythritol as a substitute in recipes calling for, say, 1/c splenda? I use it in marinades, dressings, some baking, etc. thanks.
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Old 10-17-2009, 10:35 AM   #10
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I works as a great sub for splenda. In my experience it doesn't dissolve as easily as regular sugar or splenda it needs special care. I am still learning myself.

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Old 10-17-2009, 12:15 PM   #11
TanteMonika
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Quote:
Originally Posted by stewcarol View Post
oops, I just bought two bags of the powdered kind for general baking and cooking...didn't realize there were two types (granular and powdered) when I ordered it on netrition.com. I was hoping to use this as a substitute (fewer carbs I believe) than the bags of splenda. So can I use powdered erythritol as a substitute in recipes calling for, say, 1/c splenda? I use it in marinades, dressings, some baking, etc. thanks.
The one thing I've learned in my research so far is the complicated (to me at least) subject of artificial sweetener synergy. Erythritol has that cooling effect by itself - plus it's pretty expensive to use a 1:1 ratio. (Or the 1:1.33 ratio, since E isn't quite as sweet as sugar.) You can use a much smaller amount and mix it with packets of splenda, or liquid sucralose (sweetzfree) - or better yet liquid sucralose and ace-k (sweet one) - for the best 'bang for your buck' ... a taste super close to sugar for far less money.

... but then there are the considerations of what you're making ... does it need the 'bulk' of sugar? Not an issue in marinades and dressing ... but it might in baking.

Sigh. I guess I really *did* need those science classes in school anyways!
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Old 10-17-2009, 12:17 PM   #12
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Originally Posted by TanteMonika View Post
(Or the 1:1.33 ratio, since E isn't quite as sweet as sugar.)
And that's for the CRYSTAL erythritol!! Let me see ... the powder is a little less than half as sweet ...

My brain is starting to hurt.
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Old 10-17-2009, 07:06 PM   #13
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ooooh, this sounds a little tricky and possibly why I haven't purchased this before. But thanks for the tips. I have packets of splenda and i do have something called (I think) fiberfit type liquid which is sweet. But some things do seem to need the bulk. I haven't been burned too bad with experimenting with ideas or recipes from this website. Thanks for feedback.
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Old 10-18-2009, 08:04 PM   #14
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Hi TM...
We buy crystal and make our own powderered as needed...you can always powder more crystal, but you cannot un-powder the finely ground stuff.

I like the crystalline characteristic in some foods (like on strawberries or in iced tea).

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