Erythritol vs. Sorbitol

Attribute	Erythritol	Sorbitol
Sweetness	60-80% as sweet as sucrose	60% as sweet as sucrose
Caloric content	0.2 calories per gram	2.6 calories per gram
Digestibility	90% absorbed in the small intestine	60-70% absorbed in the small intestine
Glycemic index	0	9

Overview

Erythritol and sorbitol are both sugar alcohols commonly used as sugar substitutes in various food products. They are popular choices for individuals looking to reduce their sugar intake while still enjoying sweet treats. While they share some similarities, such as being low in calories and having a sweet taste, there are also key differences between the two.

Source and Production

Erythritol is a naturally occurring sugar alcohol found in fruits and fermented foods. It is typically produced through a fermentation process using yeast. On the other hand, sorbitol is also a sugar alcohol but is usually derived from glucose through a hydrogenation process. This difference in production methods can impact the final characteristics of the sweeteners.

Taste and Sweetness

One of the most significant differences between erythritol and sorbitol is their taste and sweetness levels. Erythritol is known for its clean, sweet taste that closely resembles sugar. It is about 70% as sweet as sugar, making it a popular choice for those looking for a sugar substitute that closely mimics the taste of sugar. Sorbitol, on the other hand, has a slightly less sweet taste compared to erythritol and is about 60% as sweet as sugar.

Caloric Content

Both erythritol and sorbitol are low in calories compared to sugar, making them attractive options for individuals looking to reduce their calorie intake. Erythritol is virtually calorie-free, with only about 0.2 calories per gram. Sorbitol, on the other hand, is slightly higher in calories, with around 2.6 calories per gram. This difference in caloric content may be a consideration for those closely monitoring their calorie intake.

Digestibility and GI Impact

Another important factor to consider when comparing erythritol and sorbitol is their digestibility and impact on blood sugar levels. Erythritol is known for being easily digestible and is absorbed into the bloodstream before reaching the large intestine, where it is excreted unchanged. This makes it unlikely to cause digestive issues or spikes in blood sugar levels. Sorbitol, on the other hand, is only partially absorbed by the body and can ferment in the large intestine, leading to potential digestive discomfort and a slight increase in blood sugar levels.

Health Considerations

When it comes to health considerations, both erythritol and sorbitol are generally considered safe for consumption. Erythritol is well-tolerated by most individuals and is unlikely to cause digestive issues, even in large amounts. Sorbitol, on the other hand, can have a laxative effect when consumed in excess due to its incomplete absorption in the body. This can lead to gastrointestinal discomfort and diarrhea in some individuals.

Applications and Uses

Both erythritol and sorbitol are versatile sweeteners that can be used in a variety of food products. Erythritol is often used in baking and cooking as a sugar substitute due to its ability to mimic the taste and texture of sugar. It is also commonly found in sugar-free gum and candies. Sorbitol, on the other hand, is frequently used in sugar-free and reduced-sugar products such as chewing gum, candies, and beverages. Its slightly lower sweetness level compared to erythritol may make it a better choice for certain applications.

Conclusion

In conclusion, both erythritol and sorbitol are popular sugar substitutes with their own unique attributes. Erythritol is known for its clean, sweet taste and low calorie content, making it a great option for those looking to reduce their sugar intake. Sorbitol, on the other hand, has a slightly less sweet taste and higher caloric content but is still a viable option for individuals seeking a sugar alternative. Ultimately, the choice between erythritol and sorbitol will depend on personal preferences and dietary needs.