Erythritol vs. Maltodextrin — What's the Difference?

Erythritol is a sugar alcohol derived from fermenting the glucose in corn or wheat. It is used as a sugar substitute because it provides almost no calories and does not affect sugar levels, making it popular among those following low-carb diets. On the other hand, Maltodextrin is a polysaccharide produced from vegetable starch through partial hydrolysis. It is commonly used in processed foods as a thickener, preservative, or to improve texture or shelf life. Unlike erythritol, maltodextrin can significantly impact sugar levels due to its high glycemic index.

The main appeal of erythritol lies in its ability to sweeten foods and beverages without contributing to the caloric intake significantly. This makes it an excellent option for weight management and for people with diabetes looking to control their sugar levels. Maltodextrin, however, is valued for its ability to enhance the texture and extend the shelf life of food products. It is often used in sports drinks, snacks, and other processed foods to improve mouthfeel or solubility.

Erythritol has a cooling effect on the palate, which can influence the sensory experience of the products it is used in. This characteristic is particularly noticeable in sugar-free gums and candies. In contrast, maltodextrin is tasteless and does not alter the flavor of foods, making it a versatile ingredient in creating desired food textures without affecting taste.

While erythritol is generally recognized as safe for consumption and does not tend to cause digestive issues for most people, some individuals may experience digestive discomfort if consumed in large quantities. Conversely, maltodextrin can affect digestive health more markedly, especially for those with sensitivities or intolerances, as it is rapidly absorbed and can spike sugar levels.