Fri, Sep-06-02, 19:27
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Hmmmmm, twas always my understanding that the gooey part came from the caramelizing and other chemical properties of sugar(s).
Therefore I suspect a polydextrose or a maltitol, sugar alcohols -- polyols -- whatever, might be required. Are you for, against or neutral on this subject, dear Colin?
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