So erythritol will re-crystallize after melting. I was making low carb gummy bears and the flavor was really good, but then re-crystallization occurs. I made gummy bears out of bai water, and they have the consistency of normal gummy bears. How is that since bai uses erythritol?
Now the bai gummy bears were not that sweet, so maybe it's due to relatively little erythritol in the mixture. Or could the citric acid or malic acid help prevent it? I used malic acid in my gummies and that didn't work.
What do y'all think?
Now the bai gummy bears were not that sweet, so maybe it's due to relatively little erythritol in the mixture. Or could the citric acid or malic acid help prevent it? I used malic acid in my gummies and that didn't work.
What do y'all think?