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Wayne Boatwright[_1_] Wayne Boatwright[_1_] is offline
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Default "Candied" Fruits

On Wed 01 Feb 2006 05:11:26a, Thus Spake Zarathustra, or was it scott123?

>
> Wayne Boatwright Wrote:
>> On Mon 30 Jan 2006 06:56:46p, Thus Spake Zarathustra, or was it
>> scott123? -
>>
>> W. Baker Wrote: -
>> Would any of the sugr alcohols
>> make such "danied" fruits or fruit peels plssible? The discussion
>> had started over candied ginger, something I do miss:-( -
>>
>> Maltitol can be subbed 1 for 1 with sugar in your Mother's dishes. It
>> will also work for crystallized ginger. It can be laxating, though.
>> Erythritol isn't laxating and will crystallize but it has a strong
>> cooling effect so the ginger will have a mintyness to it.
>> Polydextrose
>> will get thick and syrupy, just a like a sugar syrup will, but it won't
>> crystallize.-
>>
>> You seem to know a lot about these sweeteners, Scott. Do you know of a
>> good reference on how to use them in recipes? Also sources?

>
> A single reference, no. Although commercial outfits have been using
> polyd for years in sugar free products, it's only been available to the
> home cook for about a year and a half. Erythritol has a slightly longer
> home use history, but it's still relatively short when compared to other
> sugar alcohols such as xylitol or sorbitol that have been available for
> decades. Because these are new products for the home cook, there isn't
> a great deal of information about them. At least nothing centralized. I
> get most of my information from discussion forums, online trade
> magazines, manufacturers and quite a bit of trial and error/personal
> observation. Tidbits of information are scattered all over the web. Not
> only is information scattered here and yond, because most of it is
> geared toward commercial applications it can get pretty scientific.
>
> When I first read your question, I thought about the possibility of
> compiling as many links as I could that relate to these ingredients.
> The more that I thought about it, the more gargantuan the task became.
> I really can't spend that kind of time on it, but if you want, say 15-20
> introductory links, I could compile a list for you.
>
> As far as sources go, -that's- a piece of cake. I don't bake with
> maltitol due to it's potentially laxating effects and sketchy 'GI'
> (http://www.mendosa.com/netcarbs.htm), but I get my erythritol and
> polydextrose from 'Honeyville Grains' (http://tinyurl.com/c3pb8).


Thanks, Scott. You've given me a lot to think about and look for.

--
Wayne Boatwright ożo
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