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Post by danikiser on May 2, 2016 14:34:04 GMT -5
Hello. I have been asked to make a dark chocolate bar for diabetics.
I have been given a pound each of Sorbitol, Maltitol, Lactitol and Manitol.
I have no idea where to start with this.
I have read the threads on the different sugar substitutes and still have no idea where to start with this.
Perhaps someone has a direction for start in? Please? Thank you!
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Post by Sebastian on May 4, 2016 16:56:50 GMT -5
You might start by using it at the same rate you'd use sugar (i.e. simply replace your sugar formulation with your polyol). You'll find that each of them will be less sweet than your sugar version; some just a little less sweet, some a lot less sweet. You can bolster the sweetness if you like by using something called a high potency sweetener - but you don't have to if you don't want to.
All of them will taste 'cooler' when you eat them vs regular chocolate.
All of them will have some... regularity... side effects - how much depends largely on how much you weigh and how much you eat. I'd recommend not eating more than 20g of your chocolate in one sitting, or, if you do eat more, make sure you're within an arms reach of the nearest bathroom.
I'd avoid sorbitol entirely as you'll end up with a chocolate that you won't be able to physically temper, stir, or mould.
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