Erythritol – What It Is, How It's Produced, and How It Differs from Maltitol

In recent years, erythritol has become one of the most preferred sweeteners for people who want to reduce their sugar intake. It is widely used in sugar-free products, low-carb foods, protein desserts, and beverages, thanks to its sweet taste and extremely low calorie content.

But what exactly is erythritol, how is it produced, and how does it differ from maltitol?

What is Erythritol?

Erythritol is a naturally occurring sweetener from the group of sugar alcohols (polyols). Despite its name, it does not contain alcohol and does not have an intoxicating effect.

In nature, it is found in small amounts in various fruits and fermented foods. Watermelon is among the fruits with the highest natural erythritol content, and smaller amounts are found in pears, grapes, melons, and other fruits. It is also found in wine, cheese, and soy sauce.

Its sweetness is approximately 70% of that of sugar, making it suitable for a variety of food products and home recipes.

How is Erythritol Produced?

Industrial erythritol is produced through a natural fermentation process. Glucose, produced from corn syrup, is most often used as a raw material. Under the action of special yeasts, glucose is converted into erythritol, which is then purified, crystallized, and dried.

Both conventional and certified organic erythritol can be found on the market. In the organic variant, the raw materials used are from organic farming, and the entire production process meets the requirements for organic production.

How Does the Body Absorb Erythritol?

One of the biggest differences between erythritol and other polyols is the way the body processes it.

About 90% of the ingested amount is absorbed in the small intestine. After that, erythritol is practically not metabolized and is not used as an energy source. Instead, it passes through the body unchanged and is excreted mainly through urine.

Since only a minimal amount reaches the large intestine, it is hardly fermented by intestinal bacteria. This is why erythritol is usually tolerated better than most other sugar alcohols and less often causes bloating, gas, or stomach discomfort.

How Many Calories Does Erythritol Contain?

Erythritol is one of the lowest-calorie sweeteners.

It contains approximately 0.2 kcal per gram, while regular sugar contains about 4 kcal per gram. Thanks to this, it is widely used in products with reduced energy value and in sugar-free foods.

In addition, erythritol has a very low glycemic index and does not lead to a significant increase in blood sugar levels.

Erythritol or Maltitol – What's the Difference?

Although both sweeteners belong to the polyol group, they differ significantly in the way they are absorbed by the body.

Advantages of Erythritol

Among the main reasons erythritol is a preferred sweetener are:

• extremely low caloric content;

• sweet taste, similar to that of sugar;

• very low glycemic index;

• not metabolized as an energy source;

• usually tolerated better than other sugar alcohols;

• suitable for sugar-free and low-carb diets.

Conclusion

Erythritol is one of the most modern low-calorie sweeteners used today. It occurs naturally in some fruits, with the highest amounts found in watermelon, and in industry, it is produced by fermenting glucose, usually obtained from corn syrup.

Thanks to its almost complete absorption, minimal caloric content, and good tolerance, erythritol stands out from most other sugar alcohols. Compared to maltitol, it contains significantly fewer calories, has a minimal impact on blood sugar, and usually causes less gastrointestinal discomfort.

Regardless of which sweetener you choose, the best approach is a varied and balanced diet, as well as moderate consumption.

The article is for informational purposes only and does not replace consultation with a doctor or nutritionist.