Sorbitol vs Erythorbic Acid: which is worse?

What is Sorbitol?

Sorbitol is a sugar alcohol (polyol) naturally found in some fruits, including apples, pears, and prunes. Commercially, it is produced by hydrogenation of glucose. It has approximately 60% of the sweetness of sucrose but provides fewer calories (2.6 kcal/g vs 4 kcal/g for sugar) and does not cause a significant immediate insulin response.

What is Erythorbic Acid?

Erythorbic acid is a stereoisomer of ascorbic acid (vitamin C) produced by fermentation of sucrose. While it has similar antioxidant properties to vitamin C, it has very little vitamin C activity (approximately 5%). It is primarily used in meat curing to accelerate the conversion of nitrite to nitric oxide, thereby speeding up the development of the characteristic pink color in cured meats.

Documented risks

Sorbitol: At doses above 20–50 g/day, sorbitol can cause osmotic diarrhea because it is incompletely absorbed in the small intestine and is fermented by colonic bacteria. EU regulations require products containing more than 10% added polyols to carry the label 'excessive consumption may produce laxative effects.' This is well-known and predictable. Sorbitol is not carcinogenic and does not raise blood glucose significantly, making it suitable for diabetics in controlled amounts.

Erythorbic Acid: Erythorbic acid is generally recognized as safe. It is not carcinogenic, mutagenic, or teratogenic. At very high doses in animal studies, no toxicity was observed. It is metabolized similarly to ascorbic acid. When used alongside nitrites in cured meats, it serves the beneficial function of reducing nitrosamine formation, potentially making cured meats somewhat safer. No significant adverse effects have been documented at food use levels.