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Post by harukamylove on Mar 20, 2012 22:58:19 GMT -5
i am just about to start experimenting with making chocolate for the first time (have everything ordered now, yay!). at first i will be doing standard chocolate, with sugar, until i get the process down pat.
however, there are several diabetics in my family, and i really want to provide them with high quality sugar free chocolates. ive settled on using erythritol as my "main" sweetener, but cannot seem to find any good information for how much inulin to use with it, to reduce the cooling effect. i will then "fill" the sweetness with a small amount of stevia.
i know that inulin has less laxative effect than something like xylitol, but i cannot find information about what gram per body weight is safe to consume to avoid that effect.
if anyone is able to provide me with this information, thank you so much!
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Post by Sebastian on Mar 25, 2012 8:06:48 GMT -5
I did most of the work with erythritol in chocolate. The main reason you're looking at looking to use inulin with it is because erythritol (etoh) has a very negative heat of solution (-43j if i remember) - which means it's extracts heat fromyour mouth when it dissolves, and that's what makes it feel cool. Inulin has a slightly positive heat of solution. However, as with everything, there are pluses and minues. Inulin comes in many shapes and sizes - go with the long chain inulin to minimize gas production. You'll not be able to put enough inulin into it to erase the cooling of the erythritol. look at some other polyol's to mix into it to cut the level of erythritol. erythritol, molecularly, is 3x smaller than tyipcal polyols - which means it's handled by your kidneys for as it's small enough to pass the intestinal barrier and enter your blood stream (other polyols are just the opposite). this means you'll pee it out. sorry to be blunt. most work i've done on it suggests 0.3g/kg of body weight for say maltitol is tolerated well, vs erythritol which is up towards 0.8g/kg body weight for bolus dose situation.
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sal
Neophyte
Posts: 3
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Post by sal on Feb 14, 2021 22:59:25 GMT -5
Realizing it's been 9 years since the last message on this thread, things may have changed in the world of chocolate. My analysis of the formulations of multiple sugar-free chocolate manufacturers today shows that, amongst those who use Erythritol, they typically only use Erythritol as their sugar alcohol along with Inulin and sometimes Maltodextrin. I have not tasted their chocolate yet to confirm how strong the cooling effect is.
I'm also trying to create my own sugar-free recipe.
I read on another Chocolate Alchemy post of someone trying a sugar replacement mix with a 1:1 ratio of Erythritol and Inulin (along with Monk Fruit as their High Intensity Sweetener). I would like to use Stevia instead of Monk Fruit.
Can anyone suggest what ratio of Erythritol, Inulin, and Stevia has worked for them (great taste with minimal cooling effect)?
Does anyone know why manufacturers use maltodextrin OR digestion resistant maltodextrin in combination with Erythritol and Inulin?
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