|04-19-2011, 12:06 PM||#2|
Major LCF Poster!
Join Date: Jun 2004
Location: West Central Ohio
Stats: 4'10 and 170/115 (5 or so pounds up or down)
Start Date: April 2004
Celebrated Atkins for 11 years!
Read how low carb saved my life
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|04-19-2011, 12:23 PM||#3|
Join Date: Dec 2009
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
for what use exactly? something for cocktails would be a lot different than something for baking, for example, I think.
the point of simple syrup is normally to use in cold beverages so it dissolves more readily.
you do know both DaVinci and Torani make these with splenda, right? but if you wanted splenda you could just use EZSweetz and not need the syrup...
Often I don't come back to read threads where I've posted. If you want me to see something, please send me a private message. Thanks!
|04-19-2011, 07:38 PM||#4|
Junior LCF Member
Join Date: Apr 2011
I am aware of all the artificial sweeteners such as splenda, davinci, etc, but trying to avoid those and the other sugar alcohols, erythritol seems to be the healthiest least problematic sweeteners out there. I am trying to perfect a recipe for a simple syrup that will mimic the qualities of honey or agave, I've prepared an erythritol/stevia blend that tastes great but now need to blend it with either a polydextrose or inulin to thwart the crystallization and cooling effects of erythritol. My end product will be a 95% raw high fiber/protein low carb power bar with negligible effects on blood sugar. So thanks for any advice or recipes blending erythritol/inulin/stevia/Polyd into a simple room temperature non-crystalizing syrup.
|02-13-2012, 12:42 PM||#5|
Junior LCF Member
Join Date: Sep 2011
I'd like to revive this thread about simple syrups used for flavoring cold beverages.
I found Zevia brand sodas use a blend of erythritol and stevia to sweeten their sodas; however, my attempts at making syrup using erythritol, stevia, water, and citric acid (used as a natural preservative in soda syrups) have failed in recrystallization upon cooling.
Ingredients used in Zevia Root Beer soda:
Here are the numbers. Per 355ml can (12 fl oz)
and natural flavorings in small amounts (oils, extracts, etc)
I normally build recipes by weight of ingredients, not volume.
I have not tried just trying to replicate 1 can of soda as is (using 355g of water to 7g Erythritol) since I want a compact way (ie syrup) of storing flavors for later use.
Anyone have success creating syrups from erythritol without recrystallization? It should be possible even without gums or starches since the Zevia guys do this. It might not be possible without some industrial mechanical process (using high amounts of pressure, super hot liquid, etc).
|02-15-2012, 07:52 AM||#6|
Major LCF Poster!
Join Date: Apr 2010
Gallery: Auntie Em
Stats: 5' 7"/170cm, 61-62Kg
WOE: Bernstein-Pastoral; Laws of Small Numbers
Start Date: Maintenance since 2001, VLC for six years now!
Iwill, I use crushed saccharine tablets. Here is what Dr. Richard Bernstein recommends. This list is from one of his websites:
• Saccharin tablets or liquid (Sweet’n Low)
• Aspartame tablets (Equal, NutraSweet)
• Acesulfame-K (Sunette, The Sweet One) — Not yet available in tablets or liquid form.
• Stevia powder or liquid — Has not been approved in the European Union.
• Sucralose (Splenda) — This is actually a sugar (the –ose ending indicates sugar), but one that the body does not recognize and does not break down. It is not yet available in the United States in tablet or liquid form, except in things like Da Vinci syrups. Demand is such, however, that a liquid version may soon be available in the United States.
• Neotame — Newly approved by the U.S. Food and Drug Administration (FDA) but so far only being marketed to manufacturers.
• Cyclamate tablets and liquid — Not yet available in the United States, but sold in Canada under the name Sugar Twin.
His comments after that list:
* Many Web sites falsely perpetuate the myth that aspartame is toxic because its metabolism produces the poison methanol. In reality, one 12-ounce can of an aspartame-sweetened soft drink generates only ˝5 as much methanol as does a glass of milk.
These are all noncarbohydrate sweeteners that vary in their availability and can be used to satisfy a sweet tooth without, for the most part, affecting blood sugars. But when sold in powdered form, under such brand names as Sweet’n Low, Equal, The Sweet One, Sunette, Sugar Twin, Splenda, and others, these products usually contain a sugar to increase bulk, and will rapidly raise blood sugar. They are all orders of magnitude sweeter tasting than sugar. So when you buy them in packets
and powdered form, with the exception of stevia, they usually contain about 96 percent glucose or maltodextrin and about 4 percent artificial sweetener. If you read the “Nutrition Facts” label on Splenda, for example, it lists, as such labels must, ingredients in order from most to least: dextrose (glucose), maltodextrin (a mixture of sugars), and finally sucralose.Most powdered sweeteners are sold as low-calorie and/or sugar-free sweeteners because they contain only 1 gram of a sugar as compared to 3 grams of sucrose in a similar paper packet labeled “sugar.” More suitable for diabetics are tablet sweeteners such as saccharin, cyclamate, and aspartame. As noted above, the same brand name can denote multiple products: Equal is a powder containing 96 percent glucose and also a tablet containing a minuscule (acceptable) amount of lactose. Sweet’n Low powder is saccharin with 96 percent glucose. Stevia powder and liquid (sold in health food stores) contain no sugar of any kind and only minute amounts of carbohydrate.
Macronutrients/d: 50-60g/P: 110-130g/F: 25-35g/C
Beef, fish, eggs, butter, cream, gelatin, broths, sea salt, tea, and herbs.
"Ultimately weight loss boils down to lowering insulin levels...we end up with a need for minimal carbohydrate. ...
Protein metabolism requires some insulin response and any excess protein will be mostly converted to glucose, which requires a considerable amount of insulin to be used." ---Peter Dobromylskyj
Maintainers over-55 Thread
Last edited by Auntie Em; 02-15-2012 at 07:59 AM..
|02-16-2012, 04:33 PM||#9|
the condiment queen
Join Date: May 2004
Location: somewhere over the rainbow
Start Date: Nov.20, 2007 (restart)
The monin syrups have sucralose in them. I would also love to build a eryth. Syrup that doesn't crystallize for use in boiled icings, buttercreams, Italian meringues etc.
10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs
I can do all things through Christ who strengthens me. ~ Philippians 4:13