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have you ever tried this 'new sugar' from monk fruit?

post #1 of 40
Thread Starter 

have you ever tried this new (new to me anyhow) 'sugar' in your coffee or in your baking?

 

http://www.intheraw.com/products/monk-fruit-in-the-raw?gclid=COqr3a2nt7oCFQto7Aod-iwA-w

 

i've finally accustomed myself to truvia for baking and from that i was able to transition to stevia for coffee--but i'm gonna try this too.

 

Quote:
 Made from delicious vine-ripened monk fruit, also called luo han guo...

 

your thoughts?

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #2 of 40

I haven't tried it, but if it is zero calorie, I have a feeling I won't like it.  :(

 

The only thing I like with artificial sugar in it is fountain Diet Coke.  I think it has a combination of aspartame and saccharin that I am sadly addicted to.

 

Have you had to change your recipes to use Truvia?  Does it react different chemically in baking than cane sugar?

 

The biggest trend here is agave nectar, which is essentially corn syrup from cactus instead of corn.  But that isn't calorie free - just a health trend.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #3 of 40
Luo han guo tends to have off flavors that don't work well if you need a neutral flavor profile. P&G has a patent on a method for removing these off flavors, so you'll want to look for either a P&G product or a company that has licensed this patent, such as: http://www.biovittoria.com/fruit-sweetness
post #4 of 40

I've seen Nectresse in stores but I try to avoid 'artificial' products where possible. Except when it comes to diet coke, they could make that with arsenic and I'd still drink it. (Incidentally, when I was in Sweden they use something else to sweeten the diet coke, I can't remember what).

elsewhere.
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elsewhere.
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post #5 of 40
Quote:
Originally Posted by kikiandkyle View Post
 

I've seen Nectresse in stores but I try to avoid 'artificial' products where possible. Except when it comes to diet coke, they could make that with arsenic and I'd still drink it. (Incidentally, when I was in Sweden they use something else to sweeten the diet coke, I can't remember what)

 

Same here Kiki!  Damn that Diet Coke!  Until we got a Sonic, I used to get mine at McDonalds, where they use a higher concentration of syrup in their fountain mix so it still tastes good as the ice dilutes it.  I like Sonic now, and am not sure if they do the same thing.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #6 of 40
Got to love fountain diet coke, it's always my first choice.
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elsewhere.
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post #7 of 40

I use Monk's fruit sweetner in beverages, oatmeal, etc.  Like it.

post #8 of 40
I also have used the monk fruit sweetner in my drinks and foods. I like it.
post #9 of 40
Quote:
Originally Posted by kikiandkyle View Post

Got to love fountain diet coke, it's always my first choice.

Yes! The stuff in cans and bottles is just not the same. My husband thinks I am crazy. Diet soda gives me a sore throat though, especially if I get it at Tim Hortons, so I hardly ever drink it anymore.
post #10 of 40
Thread Starter 
Quote:
Originally Posted by liz at sugar View Post
 

I haven't tried it, but if it is zero calorie, I have a feeling I won't like it.  :(

 

The only thing I like with artificial sugar in it is fountain Diet Coke.  I think it has a combination of aspartame and saccharin that I am sadly addicted to.

 

Have you had to change your recipes to use Truvia?  Does it react different chemically in baking than cane sugar?

 

The biggest trend here is agave nectar, which is essentially corn syrup from cactus instead of corn.  But that isn't calorie free - just a health trend.

 

Liz

 

 

i haven't used the monk fruit in the raw yet--i'm going to do some testing this week though--i'll definitely report back--

 

no the truvia recipes do not come out like sugar ones- it's a different world of baking for sure--

 

while i like agave it's still the wrong kind of sweetener for me personally---- they say it's kinder & gentler to your glycemic index than sugar & honey --

 

but i mean truvia and stevia are definitely acquired tastes----you really gotta want to do this -- i can't/don't go back & forth between sugar and the '-vias' for sure--however the truvia helped me bridge onto the stevia--

 

me some diet coke! <high five>

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #11 of 40
Monk fruit. I can only think of a banana dressed in a habit sporting a bald spot and sandals.
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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post #12 of 40
Thread Starter 
Quote:
Originally Posted by jason_kraft View Post

Luo han guo tends to have off flavors that don't work well if you need a neutral flavor profile. P&G has a patent on a method for removing these off flavors, so you'll want to look for either a P&G product or a company that has licensed this patent, such as: http://www.biovittoria.com/fruit-sweetness

 

thank you , jason! i was hoping you would impart some of your wisdom on this subject--the stuff i bought has dextrose for the first ingredient then the monk fruit extract so it's not all or even mostly  luo han guo--maybe it will be more palatable?--hey if i can eat stevia i should be able to choke this down--this is made not by p&g but by cumberland packing corp--that sounds odd that it is a product of a packing corp huh--

 

thanks again

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #13 of 40
Thread Starter 

liz, kikiandkyle and secretagentbakes-- yes i me some diet coke--

 

let me chat with you a minute-first the back story--i got deathly sick once from pink ice--so now i am an honorary 'ice chute spotter'--if you check the ice chutes where you can self serve your fountain drinks--you will often find black mold--just saying--there's neglect there--alll it needs is to be properly soaked overnight like they should be soaking the fountain drink spouts--then in particular the diet coke spouts go bad first--so just saying--watch out for that--i go with cans & bottles for that reason--

 

sorry to rain on your addictions but just wanted y'all to be aware--don't hate me 'cause i'm an ice chute spotter ;) it's simply self defense--

 

and even when you follow up on your ice chutes--where you got a manager and freaking TOLD them -- and it's still icky the next week--wow--

 

so on the ones you cant' check-- the ones that are not self-serve...you never know....wonder what tim horton's ice chute looks like...but let me hasten to add that one of the most common side effects of aspartame is sore throat too...so...

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #14 of 40
Thread Starter 
Quote:
Originally Posted by CakeChemistry View Post

Monk fruit. I can only think of a banana dressed in a habit sporting a bald spot and sandals

 

 

ahhhhhhmennn   :lol:  too funny

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #15 of 40
Thread Starter 

then i found this crazy stuff-- 'coconut sugar' -- who knew?

 

y'know what's really funny though--previously as in 10-20 years ago--coconut oil that they used especially to pop (the most fragrant and delicious) popcorn 'they' said was going to doom the health of the inhabitants of the plane,t stunt our children's growth and wipe out mankind (perhaps i exaggerated a bit--but they were very serious about it)  --coconut oil--now it's the great savior of the same previously doomed planet--not to mention coconut flour and milk and cream and coconut--

 

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
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