To begin with, erythritol is added as a sweetener for low-carb recipes. On the other hand, it tends to crystallize pretty quickly which makes it nearly impossible to use. If you have been using erythritol, you would know that it doesn’t mix in water properly (without leading to crystallization during cooling). According to the cooking experts, it is suggested to use distilled water for mixing erythritol since it has no impurities (yes, impurities can lead to crystallization).
In case you want to use erythritol for baking purposes, it is better to use the erythritol powder because it must be dissolved properly to ensure there are no granules. However, you might need to re-crystallize erythritol with baking. While you are mixing it with food and batter, keep in mind that cookies and brownies might dry up since it tends to crystallize after cooling. On the contrary, there are some ways to prevent crystallization.
First of all, take one by eight ration of low-carb thickener to two spoons (tablespoons) of erythritol; you can use the powdered form for this purpose. On the other hand, if erythritol is in granular form, you will need to add four tablespoons in one cup. In case the recipes have higher liquid content, such as icing and pies, there is nothing to be worried about the crystallization. However, you could still try to grind erythritol into powdered form.
On the other hand, if you are still unable to prevent the crystallization, you can opt for allulose because it has been burning since it has the syrup consistency. However, it can be pretty expensive. In addition to this, opting for xylitol will be suitable. In addition to this, users can add the interferents to the solution as it helps reduce and prevent crystallization. For instance, you can use tartaric, lemon, or vinegar in the solution. Even more, if the solution is at the boiling phase, corn syrup or glucose can be used for this purpose.
Like other polyols, erythritol has no reducing group and, therefore, no Maillard reaction. “Eridex is low in solubility and crystallizes rapidly, making it ideal for fudge and fondant,” says Nana. Erythritol crystals melt at 121°C to form a colorless and transparent non-viscous melt. When an erythritol melt cools down, the crystallization starts at 43°C. Erythritol forms anhydrous crystals without off-tastes or odors. “It crystallizes rapidly under static conditions,” observes Nana. The powder has a transparent white, brilliant appearance that dissolves in water to give a colorless, non-viscous and sweet-tasting solution.
Polyols are not fermented by oral bacteria and, therefore, are considered non-cariogenic. Some research has shown that erythritol helps reduce the presence of oral bacteria capable of fermenting carbohydrates and harming dental enamel.
While making a "sugar" syrup reduction with erythritol, I have noticed that the liquid crystallises upon cooling. Google-fu says two parts of water and one part of erythritol will not crystallise. The two challenges with this are : One, upon boiling, the water content is sure to reduce so the ratio is out of the window and the important one is that the sweetness is diluted and hence reduced. The solution to bumping up the sweetness is to add in a few Stevia drops.
I now have access to some sunflower liquid lecithin - will adding 23 milliliter to one cup of water and one cup of erythritol avoid crystallisation? First time using lecithin - from reading on the internet lecithin will hold on to water and oil. There is no oil in this recipe. But people have used to stabilise xylitol based sugar syrups - hence the question.
Erythritol is moderately soluble and 37–43 g will dissolve in 100 g water at 25 °C (Embuscado and Patil 2001). This is relatively low (only mannitol and isomalt are lower) and it can limit erythritol’s use in some applications. However, the polyol is not hygroscopic, and is used advantageously to retard moisture adsorption in fruit pieces, fruit bars and flour confectionery as well as coatings.
Use half the amount of Lakanto Golden Monkfruit Sweetener in a recipe to prevent crystallizing and for a more natural flavor.
Make sure flours are moist, such as almond flour, arrowroot, tapioca, or flaxseed flour.
Use recipes with a liquid ingredient to balance out the recipe and ensure the sweetener dissolves.
Use less Lakanto Golden Monkfruit Sweetener rather than more. Test recipes with different ratios to see how much sweetener you prefer.
Re-crystallization is a process where the stevia extract from step 5 is dissolved in a mixture of water and food grade ethanol. The mixture is then cooled down at which point the steviol glycoside found in the highest concentration will start to crystallize. By doing this a separation of different steviol glycosides can be obtained.
If you want to buy erythritol, stevia, monk fruit extract powder, please contact us at email:firstname.lastname@example.org