Erythritol Buying Guide - WhatSugar

Before we get started, it’s important to know that erythritol is sold in two forms:

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• PURE ERYTHRITOL is less sweet than sugar, so you need to use more than sugar. If a recipe calls for a cup of sugar, you need at least 30% more erythritol to match sugar’s sweetness.

• ERYTHRITOL BLENDS, for the most part, measure like sugar on a one-to-one ratio—by volume, not weight—offering the convenience of a direct swap. If a recipe calls for a teaspoon of sugar, you simply use a teaspoon of these sweeteners. But some blends are 2:1 sugar replacements (2 teaspoons of sugar is as sweet as 1 teaspoon of sweetener) up to 10:1. 

There are many reasons to choose a sweetener blend over pure erythritol, but the two biggest factors come down to taste. Pure erythritol has two major drawbacks—it’s less sweet than sugar and leaves a noticeable cooling effect.

Having to measure 1/3 more erythritol to match sugar’s sweetness is inconvenient, and its cooling effect can ruin many recipes. To fix this, manufacturers blend erythritol with just a pinch of high-intensity sweeteners like monk fruit or stevia, which are 20 to 300 times sweeter than sugar.

The key advantage? Most blends let you measure one-to-one with sugar using your regular kitchen tools—no extra math required.

Blending erythritol with other sweeteners isn’t just about taste—it can also improve how it performs in recipes.

In my Sugar Swap Starter Kit, I break down the best blends for different needs and recipes. Learn how erythritol compares with allulose, stevia, and monk fruit. See the do's and don'ts of eryhtritol. Discover when to use and avoid it in cookies, ice cream, bars, cakes, and more. Worried about digestive issues? I’ve got tips to help with that, too.

With this Kit, you don't need to go through trial and error with different sweeteners, wasting time, pricey ingredients, and not to mention ruined recipes.

Yes, erythritol isapproved as a GRAS (generally recognized as safe) ingredient. It's not a food additive. Erythritol has been recognized as safe by the FDA since and is permited in more than fifty countries. As of February , it still stands as one of America's most popular sugar alternatives.

Erythritol has been on the news due to a study published in that evaluated possible cardiovascular effects related to consuming erythritol. The results showed a correlation between erythritol and increased risk of cardiovascular diseases (CVD), in people with a high risk for CVD.

But until further studies come out, erythritol remains safe in moderate intake by the general population, especially those not at increased risk for CVD. I wrote about it in a blog post and you can read here: Is Erythritol Safe in ?

If you want to hear directly from an erythritol manufacturer, check out TheSweetReality.com, a site by Truvía (owned by Cargill, the leading erythritol producer in the U.S.).

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​Wondering if erythritol is a natural or artificial sweetener?

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Erythritol is a natural sweetener in the FDA's view because it's derived from a natural source (corn) AND is found in nature. As stated by the FDA, ingredients "found in nature can be manufactured artificially and produced more economically, with greater purity and more consistent quality, than their natural counterparts." 

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So, contrary to popular belief, erythritol is not an artificial sweetener like THOSE, which are not found in Nature.

The erythritol we buy in stores is a "natural-like" ingredient, i.e., a synthetic copy of the erythritol found in plants. As the FDA explains, this is similar to vitamin C (ascorbic acid), which can be derived from an orange or artificially produced via fermentation in a lab. The same applies to erythritol.

Here's how one manufacturer explains how they produce their erythritol via fermentation from corn: "The yeast ferments or digests dextrose and other nutrients. In other words, dextrose is the food for the yeast – much like corn may be food for a cow that produces meat or milk. The dextrose used as the feedstock for the yeast is a simple sugar that is derived from the starch. Erythritol is not derived from corn or dextrose feedstock (just as milk is not derived from cattle feed); it is derived from the yeast organism." 

If you’re curious about the process or specific details of how erythritol is made, you can refer to each GRAS notice submitted by the manufacturer for FDA review HERE — for each one, click "Erythritol" on the "Substance" column, and then download the PDF.

Sorbitol is a sugar alcohol, which is a poorly digestible carbohydrate that either naturally occurs in fruits or is semi-artificially produced and added as a low calorie sweetener to various commercial foods. 

Sorbitol is chemically similar to fructose and mannitol.Other names for sorbitol: sorbit, glucitol.

Nutrition Facts:
* Calories per gram = 2.6
* Glycemic index (GI) = 9
* Sweetness, relative to sucrose = 60%
* Net crabs = zero

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