On 5/30/2021 at 10:59 AM, henris42 said:Eryrithol and Stevia combined gave a very nice taste though, only problem is the texture. Could there some completely different substance (non-sugar) that would just give the texture and keep it scoopable - with near-zero taste?
When it comes to achieving the textural qualities of sugar, there is no free lunch. Either the product digests, and raises blood sugar, or it doesn't and it causes digestive issues. As I said, erythritol is already laxating, so inulin is not that dramatic of an addition- and is certainly not anything bordering on toxic. If you eat legumes/artichokes, you're eating inulin. Sugar free desserts involve a certain amount of personal responsibility. You need to inform your guests and/or customers what ingredients you're using, but it's up to them to make the decision as to whether or not to consume it. It's like serving lentil soup to guests. It's up to you to tell them it's lentil soup, but it's up to your guests to forgo it if they typically have issues digesting legumes.
Hydrocolloid gums like acacia are sometimes used to mimic the texture of sugar, but those are laxating as well.
