Comparing E968 - Erythritol vs E965I - D-Maltitol

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.