Why We Don't Use Erythritol: Allulose vs Erythritol in Monk Fruit Sweeteners

By , B.Sc. Chemistry, M.Sc. Environmental Science · FoSTaC certified (Advanced, Manufacturing)5 min read
SALINE monk fruit + allulose sweetener 400g resealable jar, front of pack

Pure monk fruit extract is far too sweet to measure with a spoon, so most monk fruit sweeteners are mostly something else by weight, and that something is usually erythritol. It is nearly calorie-free and measures like sugar, but it leaves a cooling, minty sensation as it dissolves, and it does not brown. We use allulose instead. Here is the difference, and how to check any label.

Key Takeaways

  • Erythritol is a sugar alcohol, made by fermentation; it is the usual bulking agent in monk fruit blends.
  • Its cooling effect comes from the heat it absorbs as it dissolves on the tongue.
  • Allulose is a rare sugar: it browns, tastes closer to sugar and has no cooling effect.
  • Ingredients are listed by weight, heaviest first. The first ingredient is what you are mostly buying.

What is erythritol?

Erythritol is a sugar alcohol (a polyol), the same family as sorbitol and xylitol. It is made commercially by fermenting glucose and is a little less sweet than sugar. Among the sugar alcohols it is unusual in being non-caloric (Regnat et al., 2018). Most of it is absorbed and then passed out unchanged in urine: in healthy adults it did not raise blood glucose or insulin (Noda et al., 1994). It is permitted as a food additive in many countries (INS 968).

Why does erythritol taste cool?

Dissolving erythritol absorbs heat. When the crystals melt on your tongue they draw heat from it, and you feel a cooling, almost minty sensation, the same effect that makes some sugar-free mints taste cold. Reviews describe it as a strong cooling effect (Regnat et al., 2018). In a mint it is pleasant; in chai, kheer or a chocolate cake, many people find it out of place.

Why do most monk fruit blends use it?

It solves the practical problem cheaply. It is crystalline like sugar, so the blend can be scooped and measured; it is nearly calorie-free; and it is usually far less expensive than allulose. That combination is why so many monk fruit products are mostly erythritol by weight.

What can't erythritol do in the kitchen?

It does not brown. Erythritol is not a reducing sugar, so it does not take part in the Maillard reaction that colours biscuits, cakes and caramel. Bakes made with it can stay pale. Some bakers also find it can turn gritty as baked goods cool, because it tends to recrystallise.

Allulose vs erythritol at a glance

Erythritol Allulose
What it is Sugar alcohol (polyol) Rare sugar
Sweetness A little less sweet than sugar About 70% as sweet as sugar
Cooling aftertaste Yes, often noticeable No
Browns in the oven No Yes, faster than sugar
Calories Near zero; mostly passed out unchanged No more than 0.4 kcal/g on US labels
Typical cost Lower Higher

The allulose figures come from the US FDA's labelling guidance (US FDA), and its browning from a University of Reading baking study (Bolger et al., 2021). More in what is allulose.

How do I read a monk fruit sweetener label?

In India, ingredients on a food label are listed in descending order of weight, so the first ingredient is the one there is most of. Check three things:

  • The first ingredient. If it is erythritol, the product is mostly erythritol, whatever the front of the pack says. Erythritol may also appear as its additive number, INS 968.
  • Other bulking agents. Maltodextrin and dextrose are starch-derived carbohydrates, not low-calorie sweeteners. A monk fruit blend built on them behaves very differently.
  • The conversion ratio. "1:1 with sugar" means a spoon replaces a spoon. Drops are never 1:1; they are dosed by the drop.

Our powder lists two ingredients, allulose and monk fruit juice powder: no erythritol, no maltodextrin. The longer guide to bulking agents is how monk fruit becomes a sugar substitute.

Is erythritol unsafe?

We chose allulose for taste and cooking, not because erythritol is banned or unsafe. It is a permitted food additive and many people use it happily. If you are curious about the research on any sweetener and your own health, that is a conversation for your doctor.

Our erythritol-free blend comes in a 400 g box and a resealable 400 g jar, with monk fruit drops for drinks. See the whole natural sweeteners range, or compare monk fruit, stevia and allulose.

This article is general information about food ingredients, not medical or nutritional advice. If you manage diabetes or any other medical condition, talk to your doctor about your overall diet.

Sources

  1. Regnat K, Mach RL, Mach-Aigner AR. Erythritol as sweetener — wherefrom and whereto? Applied Microbiology and Biotechnology, 2018;102(2):587–595. doi:10.1007/s00253-017-8654-1
  2. Noda K, Nakayama K, Oku T. Serum glucose and insulin levels and erythritol balance after oral administration of erythritol in healthy subjects. European Journal of Clinical Nutrition, 1994. PMID 8039489
  3. US Food and Drug Administration. Guidance for Industry: The Declaration of Allulose and Calories from Allulose on Nutrition and Supplement Facts Labels. fda.gov
  4. Bolger AM, Rastall RA, Oruna-Concha MJ, Rodriguez-Garcia J. Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes. LWT – Food Science and Technology, 2021;150:111989. University of Reading repository

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