Erythritol Crystallization Accident : Kitchen Talk : Active Low-Carber Forums

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scott123

Mon, Oct-31-05, 13:58

Nancy LC

Mon, Oct-31-05, 14:05

Wow! that's really interesting. I'm eager to hear what you come up with!

IslandGirl

Mon, Oct-31-05, 18:59

I wanted to add some dissolved erythritol to some lemonade I was making, so I nuked about a T. in about a T. of water until the E was dissolved. I then let it sit on the counter to cool. When I came back...

Crystals had formed. This wasn't that much of a suprised because I knew E had a tendency to do that. But... what was interesting was the size of the crystals. They had a milky opacity and a mouthfeel that match fudge- to a T.

I've been conjecturing that real fudge (crystallized) can be made with E. Now I know for certain. Fudge, fondant, poured icings, anything that requires crystallization to work.

Yah, I did the same thing when I was experimenting to try for crystallized ginger...the ginger cubes were a bit of a oddity or failure (heck I hate that word!) because they weren't sticky but quite hard (which is a problem that can be solved I think by using a custom Scott123 PDX syrup ;) )...but the liquid! Wow. I have a jar of very spicy ginger flavored fudgy-style crystals. If it wasn't so 'hot', I'd be digging into it with my spoon for more than seasoning dishes :devil:

Now if only I could find my scratch notes on quantities used for that particular experiment...:lol:

Nancy LC

Tue, Nov-01-05, 08:12

scott123

Tue, Nov-01-05, 09:25

Yah, I did the same thing when I was experimenting to try for crystallized ginger...the ginger cubes were a bit of a oddity or failure (heck I hate that word!) because they weren't sticky but quite hard (which is a problem that can be solved I think by using a custom Scott123 PDX syrup ;) )...but the liquid! Wow. I have a jar of very spicy ginger flavored fudgy-style crystals. If it wasn't so 'hot', I'd be digging into it with my spoon for more than seasoning dishes :devil:

Now if only I could find my scratch notes on quantities used for that particular experiment...:lol:

I remember your PDX ginger experiment. You did an E ginger too? Or did you use both? Did the fudgy-style crystals contain PDX? PDX adds an interesting facet to E crystallization- apparently it prevents it to an extent. E is very pro-crystallization whereas PDX is anti-crystallization (pro-glassing, aka clumping). Almost every crystallized candy has a solid and a liquid phase, the exception being rock candy which is only solid. Although I'd love to control the erythritol to give me the exact crystal size I'm looking for, the variables are a bit overwhelming. I think the best bet would be to powder the E to the approximate crystal size I'm looking for. A polyd syrup could be used for the liquid phase and powdered E for the solid phase. I'm pretty sure E requires higher than 100 degrees to melt, so as long as I keep to less than that the powdered E should maintain it's integrity. Could be hard to stir, though. Hmmmm... maybe I could make it like a pie crust. Cocoa and powdered E in a food processor, dribbling in warm polyd syrup until it comes together and then pressing into a pan. Maybe :)

Also, something I learned from my Indian friends. The younger the ginger the less 'heat' it has. If you're striving for something more edible, you might reach for smaller shoots.

scott123

Tue, Nov-01-05, 12:07

Speaking of PDX syrups, I'd like to try to make a lemon syrup. Lets say I've got 1 cup of lemon juice, how much PDX should I use? And would the method be just like with sugar? Combine both ingredients and whisk until it bubbles?

Nancy, do you have a regular lemon syrup recipe that you've used in the past? If you post that and the sweeteners you have on hand, I'll convert it for you.

MsTwacky

Tue, Nov-01-05, 12:29

What is PDX syrup?

4beans4me

Tue, Nov-01-05, 12:32

Polydextrose I think. :)

MsTwacky

Tue, Nov-01-05, 12:43

hmmm...isn't dextrose a form of sugar?

Edit:

I guess nevermind....

I found this article on it.
Polydextrose study (http://www.ajcn.org/cgi/content/full/72/6/1503)

Nancy LC

Tue, Nov-01-05, 12:51

Nancy, do you have a regular lemon syrup recipe that you've used in the past? If you post that and the sweeteners you have on hand, I'll convert it for you.

No, I figured I'd just punt.

I have Erythritol, liquid splenda, PDX and lemon juice on hand... and lemon zest too.

IslandGirl

Tue, Nov-01-05, 13:12

I remember your PDX ginger experiment. You did an E ginger too? Or did you use both? Did the fudgy-style crystals contain PDX? PDX adds an interesting facet to E crystallization- apparently it prevents it to an extent. E is very pro-crystallization whereas PDX is anti-crystallization (pro-glassing, aka clumping). Almost every crystallized candy has a solid and a liquid phase, the exception being rock candy which is only solid. Although I'd love to control the erythritol to give me the exact crystal size I'm looking for, the variables are a bit overwhelming. I think the best bet would be to powder the E to the approximate crystal size I'm looking for. A polyd syrup could be used for the liquid phase and powdered E for the solid phase. I'm pretty sure E requires higher than 100 degrees to melt, so as long as I keep to less than that the powdered E should maintain it's integrity. Could be hard to stir, though. Hmmmm... maybe I could make it like a pie crust. Cocoa and powdered E in a food processor, dribbling in warm polyd syrup until it comes together and then pressing into a pan. Maybe :)

Also, something I learned from my Indian friends. The younger the ginger the less 'heat' it has. If you're striving for something more edible, you might reach for smaller shoots.

Scott, you sweetpea! I think I made a typo, it WAS with the E and not the PDX. Dang it, I MUST find those scratch notes, but I'm off to Culinary (midway through Level 2 of 3) and won't be back til late.

I guess I'm scratching my head on why you would want a chocolate fudge candy PIE crust? Or are you making DQ ice cream pies now? :lol:

Thanks for the tip on the ginger, that makes perfect sense...our local chinatown has both kinds and I really like the tender 'green' ginger, too.

Hey, Nance, what consistency are you looking for in the lemon syrup, something like a limoncello, or a thicker flavoring syrup?

Nancy LC

Tue, Nov-01-05, 13:37

IslandGirl

Tue, Nov-01-05, 13:42

A thick syrup. Like pancake syrup or thicker even. I'm not sure what Limoncello is. I love the taste of lemon on cottage cheese and yogurt but I'm a little tired of making my lemon curd. Time for a change I think!

Also, once I get the hang of it, I might make some thick syrups out of Da Vinci syrups for using on CC and Yogurt.

Definitely check out Scott's posts on www.lowcarbfriends.com re making syrups out of PDS and/or Erythritol...gotta run!

(you'd ADORE Limoncello, if you don't get a chance to look it up, I'll post later).

scott123

Tue, Nov-01-05, 16:27

No, I figured I'd just punt.

I have Erythritol, liquid splenda, PDX and lemon juice on hand... and lemon zest too.

Okay dokey! :)

I would go with something like

1.5 T. splenda equivalent
.5 T. erythritol
2 T. PDX
1 tablespoon fresh lemon juice

In a saucepan, mix E with PDX. Stir in juice/liquid splenda. Heat until E/PDX are dissolved. Let cool. Chill.

Now, normally when making this with sugar, it doesn't take much heat to get the sugar to dissolve. E and PDX need a bit more heat to dissolve. I don't know what impact that will have on the lemon juice. You might want to melt the E/PDX in a tiny amount of water and then pour that into cold lemon juice while stirring. That should prevent the lemon juice from cooking too much. Or you can go the traditional route and see what kind of lemon flavor you get.

Btw, I couldn't help notice from your earlier posts that you are (were?) willing to occasionally indulge in aspartame. Is there any way I can talk you into baking with a teensy weensy amount of ace k? Ace k has such an amazing synergy with splenda. The third sweetener would kick your sweetening mix up more than a few notches.

scott123

Tue, Nov-01-05, 20:29

I guess I'm scratching my head on why you would want a chocolate fudge candy PIE crust?

I'm not making fudge pie crust, just contemplating utilizing the pie crust making process (where small amounts of liquid are incorporated into large amounts of dry material) to make a crumbly fudge. If you think about the texture of pie crust (at least a non flaky pie crust), it's not all that different from the crumbliness you get from fudge.

Nancy LC

Tue, Nov-01-05, 21:29

Nancy LC

Wed, Nov-02-05, 08:19

Limoncello is booze isn't it? :D

Might be a little much for on top of Cottage Cheese. :D Breakfast of Champions!

IslandGirl

Wed, Nov-02-05, 12:53

Limoncello is booze isn't it? :D

Might be a little much for on top of Cottage Cheese. :D Breakfast of Champions!

Booze it is :devil:, technically a liqueur. It's marvellously simple and very very lemony, zest and pith and juice because it uses whole lemons. You've got to look at this recipe and consider if you want to give it a shot :)

http://starchefs.com/features/limoncello/html/recipes_01.shtml
OR this one
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30843,00.html

Now just imagine a scoop of a nice lemon sorbet (made with this limoncello once you've made it low carb :devil: ) and a scoop of vanilla ice cream if you're treating yourself, drizzled with some more limoncello and a sprinkle of zest...evil, aren't I?

Nancy LC

Wed, Nov-02-05, 13:22

Oh my! That sounds really good. *loves lemon to distraction*

I once had a lemon-drop martini... oh my, oh my!

LadyBelle

Wed, Nov-02-05, 14:57

If limoncello is a liquer, doesn't that make it extreamly sugary?

scott123

Wed, Nov-02-05, 18:13

I'll look for the Ace K next time I go shopping. I haven't liked its taste in Pepsi One so I figured I wouldn't like it but mixed with the other sweeteners I bet it is fine. So I should probably use twice the amount of PDX as I do liquid? That's probably where I went wrong before.

I don't know this for certain, but I think that because of the splenda shortage a lot of companies (especially beverage makers that rely heavily on the ace k/splenda synergy) have been upping their quantities of ace k, with negative results. A tiny amount of ace k is pure magic. If you exceed that amount, you're asking for trouble taste wise.

The splenda shortage has forced a lot of companies to play games with their sweeteners. One of the worst offenders is log cabin sf syrup who added aspartame to their formula (grrrr!). It could just be my taste buds playing tricks on me, but I swear heinz 1 carb ketchup isn't as sweet as it was 8 months ago. I wouldn't be at all surprised to hear that they cut back on the splenda.

As far as the Ace K is concerned, the brand name to look for is 'Sweet One.' I did a search for supermarkets that carry it in the San Diego area. These are the only two:

STATER BROTHERS
9909 CARMEL MOUNTAIN RD
SAN DIEGO CA 92129
(858)-484-1281

STATER BROTHERS
1048 N EL CAMINO REAL
ENCINITAS CA 92024
(760)-943-7738

I highly recommend saving yourself the trouble and buying it online. This web site (http://store.yahoo.com/brooklynpremium/sweetonepac11.html) has a 50 packet box for 2.75 with free shipping. I can't comprehend how they're making money off this, but hey, I'm not complaining. It saves me a half hour drive.

Yup, twice the pdx should be about right. 3 times will give you corn syrup consistency, but that's almost too thick to pour.

IslandGirl

Thu, Nov-03-05, 00:23

If limoncello is a liquer, doesn't that make it extreamly sugary?

Yep, that's what makes it such a great low carb project for a lemon syrup with Erythritol and Polydextrose... :)

zero

Fri, Nov-25-05, 22:08

IslandGirl

Sun, Nov-27-05, 18:02

[B]so...anyone....needing recipes with carbs listed for...fudge, truffles, cream centers for chocolate coated confections! Have been reading about E and PolyD etc....so confusing! Looking for something simple and not too pricey....ANYONE?

Have you found the search feature yet? there's lots of recipes (without polydextrose and erythritol, which are only new ingredients really) dating back years, right here on this site.

Check the Forum or Thread tools on the upper right of your screen.

deb34

Fri, Dec-02-05, 15:29

i have a funny Limoncello story. We were at a friends place for dinner one night and had a lovely time. We were sitting around talking and playing with his 2 yr old son and all of a sudden he asked us if we would like some lemon jello. My friend and i just looked blankly at him and at each other wondering why he would offer us 'lemon jello' after such a lovely and spectacular meal?

He was just as confused as to why we not responding to his offer.

We all cracked up when we finally figured out that Limoncello was a liquer and not lemon jello. Obviously, we had never heard of it before and to this day we only have to mention 'lemon jello' and we crack up all over again!

zero

Sat, Dec-03-05, 19:17

[B]OK...so where is the best place to buy erythritol, best price, online or off?

zero

IslandGirl

Sat, Dec-03-05, 19:56

[B]OK...so where is the best place to buy erythritol, best price, online or off?

zero

American, Canadian, UK or ?

scott123

Sat, Dec-03-05, 20:29

IslandGirl

Sat, Dec-03-05, 20:35

Where ever you live, I think you're going to be hard pressed finding erythritol offline.

As far as the U.S. is concerned, the cheapest price I've found is Honeyville. With one rate shipping and the 10% discount code floating around it's dirt cheap (well, as 'dirt cheap' as erythritol can be ;) ).

Ok, GIVE! :lol: I'm thinking about whether to stock up again or not, and I could sure use a coupon...PM me where to find the darn thing, Scott?

For old times' sake? :lol:

zero

Sat, Dec-03-05, 20:57

OK, that was who I had been thinking of ordering from...so where do I find the 10% coupon online?

zero
in BC, Canada

IslandGirl

Sat, Dec-03-05, 23:16

OK, that was who I had been thinking of ordering from...so where do I find the 10% coupon online?

zero
in BC, Canada

Zero, go figure.

I'm in BC, and I carry Erythritol (no PDX but definitely E). Just float your mouse over the logo.

scott123

Sun, Dec-04-05, 15:42

Zero, try googling "honeyville" AND "discount code"

PlayDoh

Wed, Dec-07-05, 08:13

:D hello :wave:

can i join in a minute?

scott 123, in your polydextrose experiments, are you using the regular or the sweetened?

i haven't tried anything with Erythritol yet, but i found out by experimenting with the polydextrose that i have to make sure it is mixed in with other dry ingredients before adding any liquids or i get a syrupy mess. is the Erythritol the same way?

on the log cabin syrup, when i go to the store, there had been two offred, one with splenda, and one with aspertame, i always buy the aspertame version because that is what i prefer. the bottle i have now doesn't have the ssplenda logo on it but it says in the ingredients that it contains aspertame, acesulfame potassium? and sucralose.

last thing, for thanksgiving, i made several pies to take to my cousin's house. when trying to make pie crust, i followed the directions given by the majority for nuts, splenda, butter, etc. i wasted several cups of pecans and several cups of splenda because all i was getting was a messy mass of filler from the splenda. it was gross. finally i looked in my recipe book and used the nut crust from karen's cheesecake instead as i have never had any problems with that (there isn't any spenda in it) do ya'll know what happened here? no one else seems to be having any problems with their splenda containing nut crusts.

anyway, any help and info is appreciated :D

ya'll have a fab and fit day! :hyper: :yay: :wiggle: :wave:

IslandGirl

Wed, Dec-07-05, 17:12

:D hello :wave:

...when trying to make pie crust, i followed the directions given by the majority for nuts, splenda, butter, etc. i wasted several cups of pecans and several cups of splenda because all i was getting was a messy mass of filler from the splenda. it was gross. finally i looked in my recipe book and used the nut crust from karen's cheesecake instead as i have never had any problems with that (there isn't any spenda in it) do ya'll know what happened here? no one else seems to be having any problems with their splenda containing nut crusts.

anyway, any help and info is appreciated :D

ya'll have a fab and fit day! :hyper: :yay: :wiggle: :wave:

If you can provide the actual proportionsof nuts and splenda and butter (you did use some butter or egg white, didn't you?) you were using, it might help. I've made nut crusts with different kinds of sweetener, including splenda and sugartwin (as Karen uses a lot), etc. A bit crumbly but not a "messy mass".