PJ, in my search for a no/low carb sugar substitute for a person who is Type 1 diabetic and on a Keto diet, I've been trying various sugar alternatives for baking desserts, unsuccessfully. Erythritol had good potential, but whenever the desserts were cooled to room temp or refrigerated afterward, the Erythritol recrystallized. Didn't matter whether I powdered the Erythritol in a blender beforehand, it's just what Erythritol does because of its molecular nature. But the sandy/gritty result in desserts isn't acceptable. I see that your BSA is primarily made from Erythritol so may be subject to the same unfortunate end result. I recognize since your product is a blend of sweeteners, using BSA product will impart less Erythritol and therefore reduce the recrystallization, but I want to eliminate that outcome, not just reduce it. Would appreciate your thoughts. Thanks.

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