Cookbook:Erythritol
| Erythritol | |
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| Category | Sweeteners |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Erythritol is a sugar-like-substance that in principle can be swapped in for sucrose to dial down the sweetness of a recipe moderately while avoiding certain other effects of leaving out some or all sugar. However, this is not generally possible in practice because it is practically always sold "topped up" to the sweetness level of table sugar through the addition of lo han guo or stevia extract.
It is also similarly usable for cranking up the "cooling effect" of sugar up to severalfold in particular cases while avoiding the dramatic side effects of sorbitol.
Erythritol is distinctly expensive as a sugar substitute due to being produced by a particular yeast and not through the same process as most sugar-alcohols.