On 2013-02-09 16:12:25 +0000, Susan said:



But I would never, ever use erythritol in creamy stuff and dairy again.
It recrystalizes and gets gritty.

Yes, I've noted that issue with eythritol. I tried to make a custard
base with it once and it didn't really dissolve in the cream. It just
sort've clumped. I have trouble justifying the cost of buying both that
and xylitol, especially since erythritol is considerably pricier.
--
Bill O'Meally