Comments on: Xylitol Sweetener: Low-Carb Sugar Substitute Guide

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 24 May 2021 19:37:25 +0000

In reply to Midge. I didn't know xylitol worked so well for pickling. I'll keep that in mind!

By: Midge

Midge — Mon, 24 May 2021 18:57:04 +0000

I use Xylitol to make sweet pickles. It allows the pickles to get/stay crisp. erythritol will not and will in fact crystalize on the pickles. The main thing I use Xylitol for is making sweet pickles and pickled sweet beets. Both are delicious. My sweet pickles makes great sweet pickle relish also.

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 24 May 2021 17:03:47 +0000

In reply to Roberta. Thank you for the additional information and pointing out the mistake on erythritol. I do state in my keto sweeteners post that erythritol is about 70% the sweetness of sugar so I'll correct that on this post.

By: Roberta

Roberta — Mon, 24 May 2021 14:08:53 +0000

As far as I know, and from several articles I have readen about it, I have never found erythritol classified as 1:1 to sugar as you stated comparing it to xylithol... without any criticism, just to point out something that left me in doubt and quite surprised (generally erythritol is considered to be 60/70% sweet compared to sugar, so the conversion would be 1/3 erythritol more than the amount of sugar requested by a recipe).
I agree anyway that xylitol wouldn't be the best choiche for keto (not only for the small amount of carbs but above all because it seems it isn't neutral on insulin, since from scientific reports it may cause an insulin spike in some people kicking them out of ketosis; no problems seem to appear for those simply limiting carbs in a sugar-free/refined sugar-free diet, if used with a grain of salt -no pun intended).
I permit to add that a positive aspect of this sweetener, which is common only with allulose nowdays, is the softness given to cookies and pastry and the fact that it doesn't make hard-rock crystal if used for icecreams or cold sweets, even if lately it seems that adding to erythritol a pinch of something igroscopic such as inulin may counteract this crystalization limiting the side effect under your teeth.
A lat note: counteracting the growth of bacteria, xylitol also block fermentation in leavening process, so it's not good for baked goods that requires yeast fermentation since it would block the activation of the yeast itself (hope the concept results quite clear despite my bad English).
Thanks for sharing.

By: Mary

Mary — Mon, 24 May 2021 14:04:56 +0000

Thank you for this great information. I look forward to reading your articles on other sugar substitutes.