Comparing E968 - Erythritol vs E420II - Sorbitol syrup
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Found in 2,409 products
Found in 151 products
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Popular questions
Is erythritol bad for you?
No—regulators (e.g., FDA, EFSA) consider erythritol safe at typical food-use levels, and it doesn’t raise blood sugar or cause tooth decay. Large amounts can cause digestive upset, and a recent observational study linked high blood erythritol levels with cardiovascular risk, but causation hasn’t been shown.
What are the dangers of erythritol?
The main concern is gastrointestinal discomfort (bloating, diarrhea) when large amounts are consumed; in the EU, polyol-containing foods may carry a laxative-effect warning. An observational study has linked high circulating erythritol with cardiovascular events, but evidence is not conclusive and guidance has not changed.
Is erythritol safe?
Yes—it's authorized in the EU (E968) and considered GRAS in the U.S., with no safety concern at reported uses. Some people may experience digestive upset if they consume a lot at once.
What is erythritol made from?
It’s typically produced by fermenting glucose (often from corn or wheat starch) with yeast-like microorganisms (e.g., Moniliella), then purified and crystallized.
Does erythritol raise blood sugar?
No—erythritol has little to no effect on blood glucose or insulin and is largely excreted unchanged.
How much sorbitol in sugar free syrup?
It varies by product—there’s no standard amount. Sorbitol syrup itself is typically about 70% sorbitol by weight; check the label for sugar alcohols (polyols) per serving, which often total a few grams.
How much sorbitol is in sugar-free syrup?
It depends on the brand and recipe; many sugar-free syrups use sorbitol solution that is about 70% sorbitol. The nutrition label’s sugar alcohols (polyols) per serving shows the amount, often a few to several grams.
What is humectant sorbitol syrup?
It’s an aqueous solution of sorbitol (E420ii) used as a humectant to retain moisture, keep products soft, prevent crystallization, and add mild sweetness and bulk.
Which is less sweet corn syrup or sorbitol?
Regular corn syrup (glucose syrup) is generally less sweet than sorbitol: sorbitol is about 50–60% as sweet as sucrose, while typical corn syrup is roughly 30–50% depending on its DE.