Is Erythritol acid or alkaline and what is it's pH compared to brown sugar?
In many baking recipes, baking soda is added together with acidic ingredients, such as brown sugar.
Also, this way, the possibly metallic taste of baking soda is neutralized.
Does this applies to Erythritol ? Edit: Sugar alcohols generally are not measured with pH directly, but with pKa indirectly. So in a nutshell, I'd like to know if it would behave more like an acid or as alkaline. For example 180g pure Erythritol (pka 13.903@18degreeC), in 100 ml H2O with 1.2g baking soda.
Some people bake with it and baking soda, some with baking powder (with the rest of ingredients being about the same). In the end it's hard to know which one will give better cooking yield and flavor(based on how it reacts with baking soda) without wasting ingredients... please help!