ok. I think I got the wrong thing - too many versions of this.
Can someone explain the differences?

Not Sugar vs Not Starch

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Mary Kay 1/1/04 - 232
5/19/08 (5/23/08) - sw226/(cw222)/mg210/fg160

Thick N Thin Not Starch is a thickener that's kind of like flour. I've used it twice. It has an odd texture so I've been afraid to use too much and mess up my soup. Maybe I'll get brave next time.

If I recall, the Thick N Thin Not Sugar isn't a sweetner, but it has a granulated feel that makes the brain think "sugar" when used in recipes with artificial sweetener. I think it sounds interesting...but not sure that I'd use it enough to make the purchase worthwhile. If you do, let us know what recipes you used it in.

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Melissa

Thanks. Not me though. I accidently got the Not Sugar - I'll see if they will switch it for the NotStarch.
See why I don't cook?

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Mary Kay 1/1/04 - 232
5/19/08 (5/23/08) - sw226/(cw222)/mg210/fg160

Mary Kay - I think you can use your Not Sugar, and it shouldn't be a problem.

I have both types of Thicken/Thins. Frankly, there is very little difference. They both thave the same ingredients - 4 different vegetable gums are listed in the same order. It's possible the ratios of the 4 gums are different, I guess.

Anyway, they taste exactly the same to me, Not Starch is ground more finely than Not Sugar.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Whichever one you use, start with a small amount (unless your recipe calls for something specific) - I find that 1/2 tsp. will thicken about 1/2 cup liquid and it thickens further as it cools.

Also, whisk the beejeebers out of it while adding small amounts at a time, if you're adding it to a liquid to thicken it!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

actually, I bought it for someone else. But I'll pass that on.
I'll wait and see what she wants me to do.

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Mary Kay 1/1/04 - 232
5/19/08 (5/23/08) - sw226/(cw222)/mg210/fg160

good info... interesting.. anyone ELSE USE both?

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kims SECOND journal is HERE
kims new blog
KIMS BLOG !!
SUGARFREE BLOG

Yes, Kim, I use both. I use the Not Starch in gravies and as a thickener for crock pot stews, etc. I added the Not sugar to the Cranberry Relish I made with Splenda. Since Splenda does not thicken like sugar does, I decided "what the hay" and added it. I'll bet Teel is right . . . probably pretty interchangeable. And Char's right about stirring the beejeebers out of it! Oh! I also put some DaVinci's pancake syrup in a measuring cup, stir in the Not Starch (doing the beejeebers thing again), and nuke for a thicker, warm syrup.

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Mary Kay, you could also go to their site www.expertfoods.com and read up about both.

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

ooooooooooooh... thicker syrup eh? good idea.. LOVE that..*L*.. the stuff i got about six months ago was like water.. bleh! of course i dont hardly ever use it... but it would be nice to have..THANKS for the info and link alida!

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kims SECOND journal is HERE
kims new blog
KIMS BLOG !!
SUGARFREE BLOG

I've been doing that syrup trick for about a year now, 1/2 tsp. of Thicken Thin Not/Starch will nicely thicken up 1/2 cup of DV (or other) syrup - which is then heavenly over LC ice cream or cheesecake or pancakes or BettyR's Amazing Waffles (which are now a staple around this house!) - the huckleberry flavored syrup is wonderful that way. The pineapple and strawberry are great for ice cream and cheesecake, or over Mock Danish (I know, Kim, you don't MOCK! ) - good stuff!

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!