Allulose vs erythritol differs by type: erythritol is a corn-fermented sugar alcohol, while allulose is a natural rare sugar with a 30+ year safety record and superior baking.
With emerging cardiovascular concerns around erythritol, many are switching to allulose. Here is the complete comparison.
Frequently asked questions
What is the difference between allulose and erythritol?
Allulose is a natural rare sugar found in fruits. Erythritol is a sugar alcohol made by fermenting corn starch. Allulose tastes like sugar and browns when baking; erythritol has a cooling effect and can crystallize.
Is erythritol bad for your heart?
A 2023 Cleveland Clinic study found erythritol was associated with increased risk of cardiovascular events including heart attack and stroke. More research is ongoing, but many consumers are switching to allulose as a precaution.
Can I switch from erythritol to allulose in recipes?
Yes. Allulose is actually easier to bake with than erythritol because it does not crystallize and provides better browning and moisture retention.
Which has fewer calories, allulose or erythritol?
Erythritol has 0.2 cal/g vs allulose at 0.4 cal/g. However, allulose activates GLP-1 for appetite control, which can help with overall calorie intake.
