baking with maltitol

Discussion in 'Pastries & Baking' started by kthull, Feb 6, 2003.

  1. kthull

    kthull

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    Has anyone on the forum baked using maltitol sweeteners? I'm still on the hunt, but it seems you can buy it in granulated form, powdered, brown, etc. I found at least one forum that looks like it will have recipes on it using the stuff...but, hey...what's there is not here!
     
  2. mezzaluna

    mezzaluna

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    Cook At Home
    I found this at the Whole Foods website. Note that it reduces calories by 12-15%. It would be considered a sugar by most low-carbers who have been reading labels closely lately. It says it does not raise blood glucose levels, but many people have reported weight gains from eating the low carb bars- including Dr. Atkins'.

    The jury is still out, however.

    http://www.wholefoods.com/healthinfo/maltitol.html
     
  3. kthull

    kthull

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    I found plenty places to buy the stuff, but I'm sure glad I procrastinated. The few "sugar free" chocolates and candies that I've tasted using maltitol were simply awful. And a bit shaky on the digestive system as well. There's even a precautionary statement on the labels claiming that "sensitive persons may experience a laxative effect."

    Yikes!:eek:
     
  4. bakityannagoat

    bakityannagoat

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    we use it in our sugar free line cookies pastries cakes and muffins turns out a very consistent product.  we order it from JBS supplier.
     
  5. daniel eastman

    daniel eastman

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    I'm still hunting down how best to use the liquid version. Or how to use it at all at this point; especially in Baking, with Frosting, and in Candy Making. Bakityannagoat, have you any advice you can give out, if you're still around?
     
    Last edited: Aug 6, 2013
  6. mdcpool

    mdcpool

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    At home cook
    Imitation Honey is malitol syrup.  But it has vanilla added.  So if a recipe calls for vanilla-omit it.