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Erythritol

Discussion in 'Food, Nutrition and Recipes' started by Tannedhaggis, Dec 10, 2016.

  1. Tannedhaggis

    Tannedhaggis · Well-Known Member

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    Calling on the brain trust again! (I don't know how I managed before I stumbled across this web site) I have just used erythritol for the first time to make truffles. Unfortunately I can feel the granuler texture throughout the truffles. As this is a no bake recipe, is there a way of dissolving it before I add it to the cream cheese?
     
  2. ewelina

    ewelina Type 1 · Well-Known Member

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    I use a coffee grinder for xylitol or erythritol. When it's powdered it works very well in all recipes.
     
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  3. Brunneria

    Brunneria Other · Moderator
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  4. chalup

    chalup Type 2 · Well-Known Member

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    Or you could just buy it in powdered form. You will want to use a touch less of the powdered though.
     
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  5. Robbity

    Robbity Type 2 · Expert

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    Both Sukrin and Natvia do powdered/icing sugar type erythritol/stevia mixes. I use the Natvia one and it's very fine (and tends to be a bit "floaty" if you're not careful when working with it!) and certainly there's no gritty texture at all when mixed, for example, in cream.

    Robbity
     
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  6. Tannedhaggis

    Tannedhaggis · Well-Known Member

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    Many thanks all. I never thought of grinding it! I purchased it on iherb, so will look for a powder next time. I have a couple of the stevia mixes but I don't enjoy the after taste.
     
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