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Jan 29, 2007 07:19 AM

Cooking and Baking with Erythritol

As mentioned on previous threads, I dislike using Splenda because of its taste and other factors. I've been using erythritol, a polyol sugar substitute derived from corn, in many savoury and sweet recipes. Depending on the application, I often substitute erythritol one-to-one for sugar, or I may add up to 25% more (erythritol is said to be 70% less sweet than sugar).

Until now, I've been using erythritol in place of sugar in sweet-and-sour savoury dishes and in fruit pies and cakes. On another thread, I was told that I would have disastrous results if I used erythritol when baking with chocolate and/or coffee.

I just made a batch of my chocolate espresso brownie cookies and they came out great. Granted, they do contain some sugar (in the semi-sweet chocolate chips; I used the real thing, along with 4 ounces of unsweetened chocolate), but the majority of the sweetness comes from the erythritol which I substituted for all of the sugar (plus 25%) called for in the recipe. Now that I've seen these results, my next batch will use unsweetened chocolate and erythritol exclusively.

My brownie cookies do exhibit a slight bit of the cooling effect that sometimes occurs with erythritol. To me, this is much more tolerable than the taste and after-taste of Splenda.

I'm curious about other people's use of erythritol. How do you use it?

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  1. Is that another name for stevia?

    1 Reply
    1. i dont know what this stuff is. is this the scientific name or a brand name or what? and this is NOT stevia, correct?

      1 Reply
      1. re: ben61820

        it is an artificial sweetener that is NOT stevia

      2. seems ive found a decent source for this stuff anyway:

        1. No, it's not stevia. Erythritol is the chemical name, and Cargill, its major manufacturer, uses the trade name "Eridex." Here's some info from Wikipedia:

          Its closest "relative" is xylitol.

          I discovered it a few months ago at the Low Carb Grocery in Toronto, and have gotten a couple of natural food stores that I frequent to carry it, as well. One of the major North American distributors is NOW Foods ( )

          1 Reply
          1. re: FlavoursGal

            Xylitol in small amounts is highly toxic to dogs. One veterinary case report was a Retriever that died after eating four xylitol-sweetened sugar-free muffins. So if you have pets, to be on the safe side I'd make very sure they can't get to erythritol-sweetened foods either.

          2. do you have any recipes using it? love to know one or two, thanks.