Walter Bushell wrote:
In article
,
Bill O'Meally omeallymd at geemail dot com wrote:

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.
--

Erythritol is less likely to cause digestive issues. One has to be
aware of this when making for other people of unknown sensitivity.


That's for sure--especially compared to maltitol. I thought I was
able to eat some maltitol-sweetened foods, but recently I have
observed a correlation with abdominal pain.