Allulose vs erythritol: the two sugar replacers, head to head
They look alike on paper — both near-zero calorie, both about 70% as sweet as sugar. In the product they diverge fast. This is the practical comparison.
The numbers
| Allulose | Erythritol | |
|---|---|---|
| Calories | 0.4 kcal/g | 0 kcal/g |
| Sweetness vs sucrose | ~70% | 60-70% |
| Glycemic index | 0 | 0 |
| Browning (Maillard) | Yes — bakes like sugar | No — stays pale |
| Cooling effect | None | Mild cooling |
| Freeze behavior | Sugar-like | Crystalline, can recrystallize |
| Cost | Premium | Moderate |
Pick by the job
Pick allulose when…
The product must brown. Cookies, breads, crusts — anything where a golden color and baked flavor are part of the identity. Allulose is the only mainstream replacer that reproduces sugar's browning. It also wins in ice cream and frozen desserts, where its sugar-like freeze behavior matters.
Pick erythritol when…
The product is chocolate, confectionery, tabletop or a beverage, and you need zero calories plus a clean crystalline finish. Erythritol gives the snap in chocolate and the cooling note in mint, and it runs cheaper than allulose.
Use both when…
A baked product needs browning and cost control. Allulose carries the browning; erythritol carries part of the bulk at a lower cost. Blends of the two are common in keto baking.
We supply both, organic certified
Allulose and erythritol from one manufacturer — compare specs and get samples of both before you decide.