Is Erythritol a Sugar Alcohol?

January 3, 2026 •

3 min read

According to the Food and Drug Administration (FDA), erythritol is a food additive that has been classified as 'generally recognized as safe' (GRAS). Erythritol is, in fact, a type of sugar alcohol, or polyol, a class of carbohydrates that are used as low-calorie sweeteners. However, despite its name, it is neither a sugar nor an alcohol in the traditional sense, a distinction that is crucial for understanding its function and effects on the body.

Quick Summary

Yes, erythritol is a sugar alcohol, a type of carbohydrate with a different chemical structure than table sugar. It is used as a low-calorie sweetener and is distinct from ethanol and caloric sugars. Its unique metabolism, digestive tolerance, and near-zero calorie count are key aspects that differentiate it from both regular sugar and other sugar alcohols.

Key Points

Categorization: Erythritol is classified as a sugar alcohol, or polyol, a type of carbohydrate with a structure similar to both sugar and alcohol, though it contains no ethanol.
Metabolism: Unlike regular sugar, most erythritol is absorbed in the small intestine and excreted in the urine, providing minimal calories (about 0.2 per gram).
Glycemic Impact: It has a glycemic index of zero, meaning it does not raise blood sugar or insulin levels, making it suitable for people with diabetes.
Digestive Effects: Erythritol is typically better tolerated than other sugar alcohols, causing fewer digestive issues like gas and bloating due to its efficient absorption.
Dental Health: Erythritol does not contribute to tooth decay because oral bacteria cannot metabolize it, a benefit also seen with xylitol.
Cardiovascular Research: Recent studies have indicated a potential link between high levels of circulating erythritol and increased risk of cardiovascular events, though more long-term research is needed to understand the cause and effect.
Use in Foods: It is a common ingredient in many low-calorie, sugar-free, and keto-friendly products, often blended with other high-intensity sweeteners.

What Exactly Is a Sugar Alcohol?

A sugar alcohol, also known as a polyol, is a type of carbohydrate that has a chemical structure resembling both sugar and alcohol. The "-itol" suffix found on many of their names (e.g., erythritol, xylitol, sorbitol) indicates this polyol classification. Despite their misleading name, sugar alcohols do not contain ethanol, the intoxicating compound found in alcoholic beverages. They are derived from plant sugars and starches through a hydrogenation or fermentation process, which alters their molecular structure.

Unlike traditional sugars like sucrose, sugar alcohols are not completely absorbed by the small intestine. The portion that is absorbed is processed differently, and the rest passes into the large intestine. It is this incomplete absorption that contributes to their lower calorie count and reduced impact on blood sugar levels. Different sugar alcohols have varying levels of absorption, which in turn influences their caloric value and potential for causing digestive discomfort.

How Erythritol Differs from Other Sugar Alcohols

While erythritol is part of the sugar alcohol family, it has several unique properties that set it apart. Its smaller molecular size compared to other polyols like xylitol and sorbitol allows for a higher rate of absorption in the small intestine. This characteristic is a significant factor in why erythritol is generally better tolerated and causes fewer gastrointestinal issues than its counterparts.

Once absorbed, about 90% of ingested erythritol is excreted unmetabolized in the urine within 24 hours. This minimal metabolism is the reason it provides virtually no calories. In contrast, other sugar alcohols are absorbed less efficiently and are more likely to be fermented by bacteria in the large intestine, which can lead to bloating, gas, and diarrhea.

Comparison: Erythritol vs. Other Sweeteners

To better understand erythritol's place in the world of sweeteners, it is helpful to compare its key characteristics with those of regular sugar and other common alternatives.


Feature	Erythritol	Table Sugar (Sucrose)	Xylitol	Stevia	Sucralose
Classification	Sugar Alcohol	Sugar	Sugar Alcohol	Natural, High-Intensity	Artificial, High-Intensity
Calories (per gram)	~0.2 kcal	4 kcal	~2.4 kcal	0 kcal	0 kcal
Glycemic Index	0	65	12	0	0
Sweetness	~70% of sugar	100%	100% of sugar	200-400x sugar	~600x sugar
Aftertaste	Mild cooling effect	None	Cool, minty	Licorice-like	Varies, sometimes bitter
Dental Health	Prevents cavities	Causes cavities	Prevents cavities	Neutral	Neutral
Digestive Issues	Low risk	None	Moderate risk	None	None

Benefits of Choosing Erythritol

Dental Health: Oral bacteria cannot metabolize erythritol, so it does not contribute to tooth decay and may even help prevent cavities.
Blood Sugar Control: With a glycemic index of zero, erythritol does not spike blood sugar or insulin levels, making it a suitable sweetener for people with diabetes or those on low-carb and ketogenic diets.
Low Calorie: Erythritol is nearly calorie-free because it is excreted almost entirely by the body, offering a sweet taste without the caloric burden.
Digestive Tolerance: Due to its high rate of absorption in the small intestine, erythritol causes significantly fewer gastrointestinal side effects compared to other sugar alcohols.

Potential Concerns and Research

While generally considered safe, some recent studies have raised concerns about high consumption of erythritol, particularly regarding cardiovascular health. One study published in Nature Medicine reported an association between higher blood levels of erythritol and an increased risk of heart attack and stroke in certain at-risk individuals. The study found that erythritol could enhance blood clot formation, suggesting the need for more long-term research on its effects at commercially used levels. However, these findings are still under investigation and may be linked to high circulating levels caused by metabolic factors rather than dietary intake alone. It is important for consumers to stay informed and consult with a healthcare provider about any concerns.

Conclusion: Erythritol is a unique sugar alcohol

In summary, the answer to the question "is erythritol an alcohol sugar?" is yes, but with a nuanced understanding. It belongs to the sugar alcohol family, which are carbohydrates with properties distinct from both regular sugar and ethanol. Erythritol's unique metabolic pathway, high digestive tolerance, and minimal caloric impact have made it a popular sugar substitute for those managing blood sugar, weight, or dental health. Its near-zero glycemic index is a major advantage over table sugar and many other sweeteners. While most of its health effects are well-documented and positive, ongoing research into its long-term impacts on cardiovascular health warrants attention for heavy consumers and individuals with pre-existing conditions. Overall, moderate consumption of erythritol appears to be a safe and effective way to reduce sugar intake without compromising taste.

Frequently Asked Questions

No, erythritol and regular table sugar (sucrose) are different. Erythritol is a sugar alcohol with a different chemical structure, very low calories, and does not raise blood sugar, unlike sucrose.

No, despite its name, erythritol does not contain ethanol, the type of alcohol found in alcoholic beverages. It is a polyol, a chemical class with a different molecular structure.

Yes, erythritol is generally considered safe for people with diabetes. It has a glycemic index of zero and does not cause a spike in blood sugar or insulin levels.

Erythritol is typically well-tolerated and causes fewer digestive problems than other sugar alcohols because a high percentage is absorbed and excreted before reaching the colon. However, excessive consumption can still cause discomfort in some individuals.

Yes, erythritol can be used for baking, and it provides bulk and texture similar to sugar. However, it is only about 70% as sweet as sugar and does not caramelize, so recipe adjustments may be needed.

Compared to other sugar alcohols like xylitol or sorbitol, erythritol is often considered superior due to its minimal caloric impact and lower risk of digestive side effects.

Erythritol is found in a variety of low-calorie and sugar-free products, including candies, chewing gum, baked goods, ice cream, beverages, and some packaged sweetener blends.

Erythritol is a naturally occurring compound found in small amounts in some fruits and fermented foods. However, the erythritol used commercially is produced on a large scale through the fermentation of glucose derived from corn or wheat starch.

Recent studies have raised some concerns about a potential link between high dietary consumption of erythritol and increased cardiovascular risks, such as heart attack and stroke. Further research is needed to fully understand these long-term effects.