|04-07-2013, 05:16 AM||#1|
Senior LCF Member
Join Date: Dec 2011
PolyD vs gluc/xanthan
I've never used PolyD before. From what I understand, it's a thickener with a bit of sweetness. In regards to the thickening properties, how would you say it compares to gluc and xanthan gum (I'm not talking about making noodles or anything, just thickening).
I THINK it also keeps baked goods moist, and so does gluc. How would you say those two compare in that regard?
Thanks a bunch
|04-07-2013, 07:08 AM||#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
I never however thickened anything with the polyD
Celebrated Atkins for 11 years!
Read how low carb saved my life
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|04-07-2013, 08:18 AM||#3|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
I use poly-D in very small amounts for baking mostly. I don't think you can compare because they do different things . Jusr my 2 cents.
May we all live our life as long as we want!
|04-07-2013, 12:21 PM||#4|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: JUDDD variation
Start Date: May 2003
PolyD is not a thickener, but what it does do is give LC baked goods some of the qualities that sugar would normally provide.
However, it is MURDER on my guts - in even the smallest amounts. It renders me totally unfit for human companionship; heck even my two cats will vacate the premises!
SO before you try a big bunch of it - try a small amount in something first and see what it does, or does not do, to your intestines. Don't plan on going anywhere for a couple hours after you ingest it, just in case!
I bought a big bunch of it because of some recipes on here - then found out for me it's a no-work-for-me ingredient. Which is too bad because the cake I made with it (Aunt Ruth's Pecan Cake) was excellent and had such good caramelization.
If you're looking for a thickener, go with glucomannan or one of the gums.
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