Thinking of trying erythritol....
Emily3907
Posts: 1,445 Member
I have been looking into this as a sugar substitute, because....well frankly.....I hate most artificial sweeteners. I mainly do not like the aftertaste, they taste weird to me and bitter. However, according to what I have read erythritol tastes like sugar. Is this too good to be true?
My main reason for checking it out is that I want to try some fat bomb recipes, but I am worried they are going to have that aftertaste that sugar substitutes usually have. I am not necessarily against using honey or maple syrup as a sweetener in moderation, but obviously if I could find something with less of a "sugar shock" I would like to.
Any suggestions for an artificial sweetener hater?
My main reason for checking it out is that I want to try some fat bomb recipes, but I am worried they are going to have that aftertaste that sugar substitutes usually have. I am not necessarily against using honey or maple syrup as a sweetener in moderation, but obviously if I could find something with less of a "sugar shock" I would like to.
Any suggestions for an artificial sweetener hater?
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I've been thinking about trying xylitol. I hate Stevia. I like Splenda well enough but am wondering if there are other good ones. (I made my fat bombs with stevia and while they're all right, I definitely hate the after-taste. I ended up throwing out a big bag of it.)0
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I like erythritol, and the yummiest thing I splurge on is Bai5 coconut flavor. Tastes utterly decadent. In foods, I cannot really tell much of a difference than regular sugar taste, but... when you taste if off your finger, it has a cool-ish sensation, almost like a bit of mint or something, but without the mint flavor. Makes no sense, but.. there it is. You can bake with erythritol but Swerve has something in it that makes it better for that. Not sure if it is worth the extra financial expenditure, however. It would be better for your system than the honey or maple, just not as tasty!0
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I find xylitol + stevia work to create the most 'sugar-like' experience for me. But in general I try to avoid ASes as they tend to either make me bloat or increase cravings.0
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when you taste it off your finger, it has a cool-ish sensation, almost like a bit of mint or something, but without the mint flavor. Makes no sense, but.. there it is.
Actually there is a reason for this and yes, I get that I'm quite the nerd for even knowing this BUT...Erythritol is endothermic meaning that it absorbs heat which in turn results in a "cooling sensation." Erythritol and Xyltilol, two of the better sugar alcohols, are both endothermic and that same cooling sensation often accompanies using them as an ingredient if you notice it at all.
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I love erythritol!0
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@ladipoet - is mint endothermic as well? (good geeking knowledge!)
Yes, mint IS indeed endothermic which is why it has that "cooling sensation." All chemicals (even in the form of foods) are either endothermic (energy in the form of heat is absorbed resulting in cooling sensation) or exothermic (energy is released and is most often released in the form of heat). Generally speaking, exothermic reactions are much more common than endothermic reactions. So if you are eating a food which is accompanied by a cooling sensation, you can be it is endothermic.
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Thanks ya'll! I will pick some up and try it. Worst case scenario, my husband will use it. He has no issues with stevia, splenda, etc. So, it won't go to waste. 0
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@ladipoet - is mint endothermic as well? (good geeking knowledge!)
Yes, mint IS indeed endothermic which is why it has that "cooling sensation." All chemicals (even in the form of foods) are either endothermic (energy in the form of heat is absorbed resulting in cooling sensation) or exothermic (energy is released and is most often released in the form of heat). Generally speaking, exothermic reactions are much more common than endothermic reactions. So if you are eating a food which is accompanied by a cooling sensation, you can be it is endothermic.
Lurve this discussion.
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