New Hope 360 Blog

You say stevia, I say erythritol


In our head-long rush to compete in the mass market with artificial sweeteners like Splenda, is it possible that the natural products industry has overlooked an ingredient that could be the game changer we've been wanting?

I suppose it’s possible that I’ve been living under a rock for the last five years, but I just learned about a sugar alternative last week that makes stevia look like some back alley Elvis impersonator in Atlantic City.

At an ingredient “Try-a-thon” at SupplySide West 2011, led by Functional Ingredients’ own editorial advisor, Kanthe Shelke, PhD, I tasted my first erythritol-based sweetener.

The product is called Swerve. It contains zero calories, has no glycemic impact, and unlike xylitol or sorbitol it doesn’t wreak havoc in your gut. But the coolest thing about Swerve is that it’s a 1 to 1 sugar replacement—in every way. Not only does the sweetness match sugar 1 to 1, any recipe that calls for one cup of sugar, you can substitute one cup of Swerve. Literally any recipe. It bakes, dissolves, browns, even candies just like sugar. I had pecan pralines made with this stuff and they were just as crunchy, candied and decadent as any my friends from Louisiana have ever made for me. But these won’t spike my blood sugar or even give me cavities! There’s no bitter aftertaste. You can’t even tell this isn’t sugar. Seriously? Why is anyone using stevia?

Erythritol is a naturally occurring sweetener found in fruits, vegetables, cheeses and even yogurt. It’s often obtained through a culturing or fermentation process, which is the case with the erythritol in Swerve as well as ZSweet—one of the first zero-calorie sweeteners to blend erythritol with natural ingredients to create an easy-to-use, easy-to-digest alternative to sugar.

“Technically erythritol does have some challenges,” says Tim Avila, creator of ZSweet. “It’s not as sweet as sucrose (50-60% in most applications), is not as soluble as sugar and does have a GRAS upper limit of use in beverages (3.5%), and does have a realistic limit for gastric tolerance, even though this is much higher than any other ingredient in its class.” Avila has advocated for the use of erythritol as a “bulking base sweetener” but warns that it should be part of a blend.

When I asked Avila why people are so high on stevia when products like ZSweet and Swerve seem so much easier to use and better tasting, he said, “Industry tends to follow established patterns and since aspartame, sucralose and other small-molecule, high-intensity, zero-calorie sweeteners existed in the artificial category, then significant investment and development in corresponding 100% natural, zero-calorie ingredients followed suit.” He also noted that stevia is “already widely available in the supplement market and more importantly in global food and beverage markets, led by Japan where it first gained significant acceptance and commercial use.”

So maybe stevia is here to stay, but after tasting erythritol-sweetened pralines, this girl is putting her money on a different horse.  

Discuss this Blog Entry 4

michaelkmooney (not verified)
on Oct 21, 2011

Searching on the net I found information that this adds up to NOT being natural or healthy. Sounds like this article is promoting the opposite of what natural foods devotees are seeking. After Googling "truvia side-effects" - I realized that since I started using Truvia, which is an artificially blended erythritol and rebiana mix, with rebiana being a chemically modified form of stevia, it is NOT pure stevia - I've had odd gut aches, occassional diarhhea and unexplainable muscle aches. I'm not going to use it anymore and suggest people be vigilant if they use it and see if you experience side-effects, too.

on Sep 21, 2015

Rebiana A is an extract of stevia. It's one of the two compounds in stevia that is responsible for the sweetness. The other compound is stevioside, which is also responsible for the bitterness many people notice. Erythritol is a naturally occurring sugar alcohol produced by yeast.

Calling this "not natural" or "artificially blended" is like saying chocolate cake is not natural, or is an artificial blend. Well, yeah...

gailadams (not verified)
on Feb 25, 2013

I am also experienceing "odd gut aches and diarhhea and some muscle aches that I didn't have before. I am sensitive to GMO products and had no idea that rebiana falls into that category. michalekmooney just confirmed my suspicion. Thank you.

Meee (not verified)
on Mar 16, 2013

Stevia may cause side-effects (some studies found DNA fragmentation from stevioside), but erythritol is generally OK. Some rare people may have an allergy to it. Side-effects could be caused by the packaging one brand (NOW) uses. They use a very toxic-smelling yellow plastic bag (although they may have changed it by now) to store their xylitol and erythritol in. It even makes their sugar alcohols taste funny because the fumes penetrate the product.

Please or Register to post comments.

What's New Hope 360 Blog?

Your home for commentary from around the healthy lifestyle industry

Blog Archive

Sponsored Introduction Continue on to (or wait seconds) ×