I am a diabetic who has been using erythritol as my sole
sweetener for three months. I have read a lot of the study
literature about it. These are the "downsides" I have found.
- Erythritol is expensive. I haven't been able to find it for
less than 5 dollars (U.S.) per pound.
- Erythritol is only about 70 percent as sweet as sugar. I find
it tastes acceptable in all recipes as is, though.
- Erythritol does not dissolve as readily in water as sugar
does. Dissolving any amount requires more agitation and time, and
not as much will dissolve in a given volume of water.
- The "cooling effect" of erythritol is pronounced. This means
that adding it as a sweetener to your tea will make it cool off
faster. However, this is an "upside" if you are making cool drinks
(you should dissolve the erythritol in your drink before chilling
or adding ice).
- Erythritol is not hygroscopic (does not attract moisture), so
baked goods containing it are drier and less tender. Again, this is
good if your baked goods require crispiness.
- Erythritol seems to be unsuitable for making thick sweet
syrups. I understand that using it in combination with polydextrose
makes it "behave better."
- Erythritol does not melt readily when heat is applied, as
sugar does (for example, when heated with butter in a pan).
- Erythritol is comparatively difficult to obtain. Cargill, the
main producer in the United States, refuses to work with individual
buyers buying on their own behalf for their own use. NOW Foods is
the most reliable retailer. Emerald Forest's erythritol products
are variable in quality and often have an "off" flavor.
The flavor and ease of use is absolutely worth it, though. I
can't stand stevia and won't touch artificial sweeteners.
