|
|
Post by Tammy on Jan 28, 2007 0:51:19 GMT -5
|
|
lisa
Full Member
Posts: 215
|
Post by lisa on Jun 23, 2007 0:02:55 GMT -5
I ran out of dextrose and was trying to figure out if I could use maltodextrin as a substitute. I ran across this website and thought their descriptions of the various sugars was helpful. www.sugar.org/consumers/sweet_by_nature.asp?id=283 OK, so now I need Tammy's expertise. I have about 1/8 cup of dextrose and want to make some cupcakes. I need 3/4 cup for the recipe. Debating whether to use 5/8 cup of maltodextrin or some lesser amount and then some other sweetener like stevia for the balance. I know you don't use stevia, but I'm more concerned about the maltodextrin and how it may make the cupcakes taste or whether it will bake OK. Plan is to use the yellow cake recipe that Kristen posted. |
|
|
|
Post by Tammy on Jun 23, 2007 2:46:39 GMT -5
Lisa,
I probably won't be much help here. I've never used Maltodextrin, so I can't say what would happen with it. I don't know how it would bake, or how sweet it would be. So I've been mulling this around, and asking myself...........If I ran out of dextrose and HAD to make something, what would I use?
I don't know how this would work, but I've always wondered how "EQUAL" (aspartame) would work. I've never tried it as I've always had dextrose. Equal is pretty sweet so I would definately use less. Maybe even by half. Then I would see how the batter looked compared to how it usually looks, and add flour and or water or milk, depending if it needed to be thicker or thiner. This is probably the way I would try.
So....what is the consistancy of the maltodextrin, and how sweet does it taste? I don't see why you couldn't use it, but also can't say for sure. I think I would try it with enough time left to make the second batch after deciding what went wrong with the first batch. ;D And you're right in that I never use the stevia, so I don't know much about that either. But again, I don't know why you couldn't but would probably have to try it to see what needed to be adjusted.
Maybe you could just try half or quarter batches if you have the time and don't want to waste it. Regina always ate all my mistakes anyway. She didn't care what it looked like, flat, runny, a big glob, she's not fussy. In her case, as long as it's chocolate she's happy.
Be sure to let us know how you make out with it. I'll be curious to hear.
Colormist, you like to bake cookies, what do you use?
|
|
|
|
Post by kerrynz on Jun 26, 2007 0:16:41 GMT -5
Hi
The sugar chart is the best and easy to follow.
I have a question because it clashes with the diet list i have it tells me Isomalt is a NO go.
But the tolan chart says Isomaltose is tolerated, Soooo which is it. Please. who of you have tried and accept / reject this sugar.??
If it is something we can trial it has opened a lot of lollies up our way.
Waiting your appreciated opinions
Thanking you all in advance
Kerryn
|
|
|
|
Post by Tammy on Jun 26, 2007 9:59:41 GMT -5
This chart is fairly new. It was changed by Dr. Tolan's staff after he recieved a copy of Kristen's original chart, and before he posted it on his website. So I would follow it as it seems to be the newest, most complete available. And since some of the sugars were changed, it makes me think that they were all investigated.
BUT I would still tell you to double check with your doctor or dietician or who ever gave you the one you are using. See what they say.
We've never tried the isomalt. It's just a case of never really running into it. My doctor and dietician (like so many others) really don't have any answers for me and would tell me to follow Dr Tolans. The last time I made an apt. and talked to one, I just sat there and watched her surf the internet looking for answers. So I would try it if it was something that would help.
Has anyone else tried it?
|
|
|
|
Post by Kerrynz on Jun 26, 2007 22:06:39 GMT -5
Well answered thank you. knowing that Dr tolan's list is the most recent is great to keep in my brain and i now have a hard copy.
The link is so interesting, but it confused me, so does any one have any simple feed back for the comment?
ISOMALT’s Recipe for Success
ISOMALT from PALATINIT is a sugar replacer consisting of disaccharide alcohols.
It is the only sugar replacer derived exclusively from sucrose.
ISOMALT is manufactured in a two-stage process in which sugar is first transformed into isomaltulose, a reducing disaccharide (6-0-alpha-D-glucopyranosido-D-fructose), isomaltulose is then hydrogenated, using a metal catalyst.
The final product – ISOMALT – is an equimolar composition of 6-0-alpha-D-glucopyranosido-D-sorbitol (1,6-GPS) and 1-0-alpha-D-glucopyranosido-D-mannitol-dihydrate (1,1-GPM-dihydrate).
ISOMALT is a white, crystalline substance containing about 5% water of crystallisation. It is available in a wide range of particle sizes – from granulate to powder – to suit any application.
Thanking you in advance.
Kerryn
|
|
|
|
Post by Guest on Jun 26, 2007 22:25:15 GMT -5
|
|
|
|
Post by Guest on Jun 27, 2007 10:22:51 GMT -5
|
|
lisa
Full Member
Posts: 215
|
Post by lisa on Jun 29, 2007 0:34:33 GMT -5
I have about 1/8 cup of dextrose and want to make some cupcakes. I need 3/4 cup for the recipe. Debating whether to use 5/8 cup of maltodextrin or some lesser amount and then some other sweetener like stevia for the balance. I know you don't use stevia, but I'm more concerned about the maltodextrin and how it may make the cupcakes taste or whether it will bake OK. Plan is to use the yellow cake recipe that Kristen posted. OK, so I chickened out on the maltodextrin. I saw a few more sites where people said they had bad reactions to it and decided I wasn't ready for a trial. Dr. Tolan's list says it should be tolerated, then again his list also has Splenda as OK and I know it isn't for Nate. I ended up having 1/4 cup of dextrose and made a non-repeatable version of cupcakes. Ready for this - I used the dextrose, a stevia-lactose blend for the remaining 1/2 cup and then took a small amount of a Wyler's lemonade packet and a small amount of an orange SF jello packet and mixed them in (so it had a small amount of aspartame as well). Nate liked the plain cupcakes. I did not try one, but Ashley seemed to think they were OK too. She took some over to the neighbors as well, but I never heard a good or bad report back. I couldn't leave well enough alone and decided to make some frosting. I took a spoonful of glucose and mixed it with a few ounces of cream cheese and a little bit more of the Wyler's SF lemonade packet. It tasted pretty good by itself. I think as soon as I put them both together it was just too much. (There was also a SF gummy bear on top.) He'll eat the tops off, but that's about it. Consequently, there are about half a dozen remaining in the fridge that will probably get thrown out. I may try it again, but leave off the frosting. Well, for the next birthday party, I guess. I was also thinking it might taste good to put a SF marshmallow on top when baking. That would be a nice and gooey topping. |
|
|
|
Post by Tammy on Jun 29, 2007 1:45:58 GMT -5
It sounds like your baking trial came out ok. I can see where maybe the frosting might have been too much. Just curious, why did you put the glucose syrup in it? It got me thinking. Why not just flavor your cream cheese with the lemonade mix? If it's too thick, you could always just thin it with a little milk, cream or butter. At least that way it wouldn't be quite so sweet. Since Regina doesn't like any fruit taste, I would just put a little vanilla in it instead of the lemonade mix.
Another way to frost them would be to use the SF Cool Whip. You could also blend the cream cheese into that.
If you do ever decide to try and put a SF marshmellow on top, I would suggest you wait until they are done baking before you actually put it on. I can just picture it melting and running down all over the oven.
Just as an FYI, Regina also can't do the Splenda. She does fine with the maltodextrin when I buy something with it in. I've just never tried to use it myself.
|
|
lisa
Full Member
Posts: 215
|
Post by lisa on Jun 30, 2007 0:05:40 GMT -5
I think there is actually a recipe somewhere either on this site or the other for the frosting with glucose. I think it makes it creamier.
The lemonade mix I put in the cupcakes was very little and just enough for a faint citrusy taste. Unfortunately, Nate does like fruity tastes. Even though there was only a small amount in the frosting as well, the combo was overpowering, I think, because the frosting turned out much sweeter than the cupcakes. Normally I put vanilla and cinnamon in everything and I think that would've turned out a lot better. At least would've balanced it out.
I got the idea for the marshmallow cupcakes from my aunt. She actually makes chocolate marshmallow cupcakes that are FAB-U-LOUS! Push a couple of marshmallows into the center or at the bottom of your cupcake batter before baking and there is a yummy gooey center or chewy bottom when they are done. Shouldn't be any runover mess unless you were to lay them on top. Of course, things might work differently with the glucose/dextrose versions.
|
|
|
|
Post by Gretchen on Jun 30, 2007 6:52:48 GMT -5
Good Morning!!! All this talk of cupcakes isn't doing much for my diet girls!!LOL!!! Anyway, where did you guys find SF gummy bears and marshmallows? I haven't seen them anywhere around here. I know there is a recipe for marshmallows in the recipe link, but I'll admit it, I'm lazy. Any other good finds lately? I feel kind of bad. My kids go to a big day care program at one of the schools in town and they get snack twice a day. I went the other day during snack time and they were having all these yummy donut holes and stuff. There sat Jarrett with his pretzels. He also has no eversions to anything so it makes it extra hard. I feel I'm making him the same lunch everyday.
Gretchen
|
|
|
|
Post by Tammy on Jun 30, 2007 10:42:24 GMT -5
Lisa,
Okay, I did think you meant to put the marshmellow on top. lol. But inside the batter - would be a lot less messy. lol.
I don't think this is something that would appeal to Regina, but the next time I have to make something to take in to the girls at work, I just might try it.
I'm sorry to hear that Nate couldn't use the SF Cool Whip. Regina just loves it. And it makes it nicer since I never "frosted" her cakes with anything other than the SF pudding.
And Grethchen, yes, I always felt like Regina had the same thing for lunch. That's probably because she DID always have the same thing every day. But I was lucky in that she didn't mind. As long as she had something, she was happy. I also am very lazy and will buy anything pre-made that I can. But every now and again, I will suck it up and make a big batch of cookies, donuts, or whatever and then just freeze them. She gets so excited when I do it, that then it makes me feel quilty that I don't do it more often. Actually, I just told her we'll make some ice cream this week since I am on vacation and you'd think I told her she just won a million dollars. What a kid. Guess I better run to the store for the ingredients!
|
|
|
|
Post by Kerrynz on Jul 7, 2007 5:18:56 GMT -5
Hi all,
Just dropping in to say hi.
The info about the isomalt question has highlighted to me why this board is the best. There is no where else in this world you would get down to the tintacs and get a clear answer.
Thanks to all for your input.
Regards
kerryn
|
|
ilan
New Member
Posts: 9
|
Post by ilan on Jul 9, 2007 20:03:13 GMT -5
This chart is an amazing resource! While of course even the sugars listed as tolerated must be tried with extreme caution I'm glad there is finally a comprehensive list of which sugars are and are not ok.
|
|
