What is the difference between erythritol and xylitol

Both erythritol and xylitol are common sugar substitutes and are widely used in low-calorie foods and beverages. While both sugar alcohols serve similar functions, there are some important differences between them.

The main differences between erythritol and xylitol are as follows:

1. Different methods of obtaining

Erythritol is a newly developed 4-carbon sugar alcohol that can be fermented from glucose;

Originally produced in Finland, xylitol is extracted from plant materials such as birch, oak, corn cob, bagasse, etc.

2. Different chemical composition

The chemical composition of erythritol is: 1,2,3,4-butanetetraol, the molecular formula is C4H10O4, and the molecular weight is 122.12;

The chemical composition of xylitol is: 1,2,3,4,5-pentapentyl alcohol, the chemical formula is C5H12O5, and the molecular weight is 152.15.

3. Different physical properties

The physical characteristics of erythritol are: density 1.451g/cm³, melting point 118-120 °C, boiling point 329-331 °C, with low sweetness, high stability, high heat of solution, high solubility, low hygroscopicity and other physical properties characteristics;

The physical characteristics of xylitol are: the density is 1.52g/cm³, the melting point is 92-96°C, and the boiling point is 212°C.

Compared with xylitol, erythritol has the following advantages:

1. Erythritol is a natural zero-calorie sweetener, while xylitol has calories.

2. Erythritol has a higher tolerance than xylitol. All sugar alcohols will cause diarrhea if eaten too much, and there is a problem of tolerance, and erythritol is the highest tolerance of the human body.

3. The average glycemic index and average insulin index of erythritol are lower than those of xylitol. Therefore, erythritol has less impact on blood sugar and also has antioxidant activity.

4. Many sugar alcohols will feel cool when eating. This cool feeling comes from the absorption heat of dissolution. When it dissolves, it will absorb your heat, so we feel cool. The degree of cooling sensation of each product is expressed by the coefficient of heat of dissolution absorption. Erythritol has the highest heat of dissolution and absorption, and its cooling sensation is the highest.

5. In terms of production process, erythritol is the only one among all sugar alcohols produced by fermentation, which is closer to natural conversion and extraction. Other sugar alcohols are produced by hydrogenation, so the production process is different.

6. Erythritol is basically non-hygroscopic, and other sugar alcohols have different degrees of hygroscopicity, and the application field will be enlarged if it does not absorb moisture.

7. Xylitol is mainly used in the field of candy and medicine in Europe. Although xylitol is added in an appropriate amount in FDA and European regulations, excessive intake of xylitol will cause symptoms such as elevated blood sugar and diarrhea.

Finally, it is important to note that both sugar alcohols are considered relatively safe and non-toxic though. But in high doses and long-term intake, some negative effects may still occur, such as gastrointestinal upset, diarrhea and bloating.