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Post by borntolead on Apr 28, 2019 22:28:36 GMT -5
Hi, has anyone successfully made chocolate using erythritol stevia blend which does not have an after taste?
What erythritol stevia blend ratio to use to have it taste as close to sugar chocolate?
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sal
Neophyte
Posts: 3
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Post by sal on Feb 14, 2021 21:45:51 GMT -5
Hey, did you have any success experimenting with any recipes? I'm currently trying to make my own chocolate with Erythritol, Inulin, and Stevia. Any guidance would be great!
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Post by Sebastian on Feb 17, 2021 6:52:29 GMT -5
Lots of threads here on the topic - i've got multiple patents in this. Would recommend reviewing the forum. Short answer is if you're looking for a sugar free chocoalte that tastes just like sugar chocolate - none of them achieve this. There will always be a difference.
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sal
Neophyte
Posts: 3
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Post by sal on Feb 22, 2021 12:50:03 GMT -5
Yes, I've read all the threads on Chocolate Alchemy about sugar replacement (thank you Sebastian for sharing your knowledge on many of those posts!). I've also read a few academic articles and patents (perhaps some of them are yours) to increase my knowledge on the subject.
I've begun my own experiments with these substitutes but there's a few questions that I still haven't found the answer to. I can share my working hypotheses for the answers to these questions, but I would appreciate any insight you have Sebastian.
1) Given the various issues that come with using Erythritol, why not simply use Inulin and a high-intensity sweetener like Stevia? (My working hypothesis is because inulin has more calories and is more expensive than Erythritol. Also, tasting pure Inulin gives me a gummy texture in my mouth and perhaps that ruins the mouthfeel if using only inulin instead of a mix with Erythritol)
2) Why not use digestion resistant maltodextrin (a.k.a. soluble corn fiber) instead of Inulin? (I don't have a good hypothesis for this as soluble corn fiber seems to be 'better' than inulin on paper. It has a better digestive tolerance, has lower calories, lower viscosity, and is about the same price. However, one thing I read is that it has a higher glycemic index than inulin)
3) Is there any advantage to using a mix of Erythritol + Inulin + Soluble corn fiber + Stevia instead of Erythritol + Inulin + Stevia? (I don't currently have a hypothesis for this)
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