##NN Erythritol##
Notes
Erythritol to me is a sweetness enhancer, similar to EM but with a pretty distinct difference: EM is sort of a soft sweetness enhancer, while Erythritol is sharper in that aspect.
With the different sweeteners that we have available to us now, i feel like they each shine in different applications. I liken Monk Fruit to a fruity sweetness (works well to bring out fruit notes as well as sweetening), Stevia is an earthy sweetness (works well to bring out earthy [tea, coffee, etc] notes and sweeten), and Erythritol enhances inherent sweetness, really bringing it to the foreground of your taste buds, which I find particularly useful in bakeries.
As for the ones that we're already familiar with, EM brings out inherent sweetness as well as rounding out sharp notes (which is great for citrus and sharper fruits), and Sucralose is basically just like dumping sugar in your juice.
Note:
"Erythritol is EXTREMELY heat stable and similar in glycerol in heat performance, withstanding temperatures up to 625F without degradation or major mass loss."^1
Comes in:
- 5% in VG
On the Nose
None. Taste is slightly astringent, faint sweetness.
Recommended Usage
In a mix: 0.5-3%
Throat
None
Ideal Pairings
Bakeries come to mind, those sort of flavors that need a little sweetness but also pull them out of the background a little bit.
Steep
1-2 days.
Quick Recipe: Blubarb Pie
Ratio: 20PG/80VG
Steep: 5-7 days
- FA Apple Pie @ 2.5%
- FA Bilberry @ 0.5%
- TFA Blueberry Extra @ 3%
- CAP Jelly Candy @ .75%
- INW Rhubarb @ 0.5%
- NN Erythritol @ 3%
Still a work in progress. The recipe I've used Erythritol in for a tester is a Pie recipe, and I feel like the Erythritol sharpens up the sugar that you would find in the crust making the crust more noticeable and present. The fruits are already pretty sweet and forward, so I find it helpful here to not only bring out the inherent sweetness of the recipe as a whole, but particularly the flavor of the crust, which can get lost among sweet and forward fruits.
1 - https://www.nudenicotine.com/product/erythritol-solution-5/
Please if your opinion differs, or you have another review for this post it in the comments. Will help the master list with multiple reviews in one spot.
^One ^thought ^I ^had: ^what ^if ^this ^is ^"salt" ^for ^vaping? ^Like ^the ^pinch ^you ^put ^in ^dough ^or ^whatever...
I'm really enjoy these reviews on all the sweetener options we have, some of which I never knew existed.
I normally don't use sweeteners when creating recipes but recently, I've been working on an Earl Grey Tea (TFA) recipe but their Earl Grey is very potent to me. So it's trial and error, I was inspired by your Thai Chai recipe, so I used some similar ideas. V1 was too strong with the citrus notes coming from the Earl Grey, V2 might be better or it might be shelved for the time being. Stevia definitely helps, I use that when I make actually Earl Grey and add in a cream (half and a half, milk, coffee creamier) and you have a nice London Fog on your hands. One of my favorite drinks. If you haven't had one, I highly recommend getting one the next time your out and about or making your own.
Without beating around the bush, sucralose is pretty much exactly what I'm looking for in a sweetener. To me, sweetener means "make [x] sweeter" AKA "like adding sugar". Strength aside, in small amounts (1%, 2% max for a dessert flavour), apart from gunking up my wicks significantly faster, sucralose basically does what I expect a sweetener to do; sweeten. Doing anything else pretty much comes under "flavours" / "flavour enhancers/modifiers"
Maybe it's having grown up in a society filled with sugary sweets & drinks everywhere but I associate 'sweet' with the taste of 'sugar'. That said, I was so impressed by sucralose's ability to mimic the sweetness of sugar (unlike basically every other sweetener I tried) that I now use liquid sucralose sweetener in place of sugar in my food & drink (and I'm ashamed to say it took me this long to actually start cutting sugar out of my diet, which has also cut down my cravings for sweet things overall).
Problem with adding even a little sucralose to a lot of my favourite dessert flavours is that I've now become tolerant to 1% of sucralose and anything less just tastes bitter. I'm not advocating this however. If you want a juice to taste literally just 'sweeter' without any other flavour modifications or additions, use sucralose (in very small amounts) though I personally wish I'd never tried adding sucralose in the first place and I'd probably be happier (and waste less time rewicking once-twice a week) without it.
Just my two cents.
Yeah, sucralose is definitely good for that. Problem with sucralose that I have (and probably many others) is that I just can't consume it -- in food or in vaping. In food it makes me feel sick and weak, and in vaping it has a similar, less amplified effect, as well as giving me a major headache.