Allulose vs. Erythritol — What's the Difference?

Allulose, found naturally in small quantities in fruits, mimics the taste and mouthfeel of table sugar but is metabolized differently, having minimal impact on blood glucose and insulin levels. Erythritol, while also sweet and found in fruits, is a sugar alcohol that the body largely does not metabolize, leading to a very low caloric contribution and no significant change in blood glucose levels.

One of the advantages of allulose is its ability to perform similarly to sugar in baking, providing bulk and texture to baked goods without the calories or glycemic impact. Erythritol, on the other hand, has a cooling effect upon dissolution, which can be noticeable in some recipes, although it is also used in baking for its sweetness and low calorie content.

Allulose does not cause dental cavities and has a very low calorie content, making it a healthier alternative to sucrose for those managing calorie intake and blood sugar levels. Erythritol also does not promote tooth decay and is even recognized for its oral health benefits, including the ability to prevent dental plaque formation and cavities to a certain extent.

The body absorbs allulose but mostly excretes it without metabolizing it, leading to minimal calorie absorption. Erythritol is absorbed into the bloodstream from the small intestine but is excreted unchanged in the urine, contributing negligible calories to the diet.

Some people may experience digestive discomfort from consuming high amounts of allulose, although it is generally well tolerated at moderate levels. Erythritol is considered one of the most digestive-friendly sugar alcohols, but excessive consumption can still lead to digestive issues in sensitive individuals.