Fri, Dec-16-05, 17:27
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Kitchen Experimenter
Posts: 3,260
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Plan: General LC Maintenance
Stats: 230/160/165
BF:way less now
Progress: 108%
Location: Pittsburgh
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One of the reasons manufacturer use maltitol plus splenda as opposed to straight splenda is that maltitol brings a texture to the recipe that splenda can not. Also maltitol alway seem to be in chocolate sweets. Ive only seen 2 substitutes replace it when made by a maufacturer: polyd and erythritol.
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