So, the ingredient list in Ever Crisp (a product you use to keep things crispy even when holding hot) is Wheat Dextrin. The ingredient list in Benefiber is…Wheat Dextrin. Dumb question - are these products interchangeable? Just curious.
I’d call it a one-way interchangeability (or maybe 1-way substitutability). If you had dextrin on hand in bulk, for example, and wanted to use it like benefiber, I’d think you could figure out a 1:1 correspondence vis-à-vis the insoluble fiber content and have a home-made version (add sugar or maybe add to OJ or lemonade to make it tolerable).
But given all the other stuff in Benefiber (including it appears when looking it up, 4 (four!?) separate artificial sweeteners), I don’t think the substitution would be as good going in the opposite direction, trying to use Benefiber in baking.
Thanks by the way - I’d never heard of Ever Crisp and, while I’ve seen wheat dextrin as an ingredient, never thought about what it does/why it’s used.
Thanks! I’ll check the back of my box of the Benefiber. I don’t think I saw any sweeteners, just the Wheat Dextrin. But, to be fair, it was 5am and I had not yet had my coffee! I saw the Ever Crisp in a Nashville Hot Chicken type recipe video from Bon Appetit/Epicurious this weekend. I figured I might try adding the Benefiber to some flour for frying some stuff, but I’ll look into that ingredient label a little more closely first.
I also found this article about Ever Crisp:
I just grabbed the first Benefiber ingredients list I saw on google - now I wonder if there are several different versions, maybe some more basic than what I saw.
My benefiber is just wheat dextrin, so you may be on to something! I’m very interested in you experimenting with this — but maybe with something inexpensive to start?