Cyclamate + Saccharin VS. Erythritol

Sugar has had competitors for decades – from synthetic to natural sweeteners. Two that often face off are cyclamate and saccharin (commonly combined as a tabletop sweetener) and erythritol, a natural polyol. Both are used as sugar substitutes, but they differ significantly in origin, sweetness, and impact.

A Short Historical Look

• Saccharin was discovered back in 1879 and became the very first artificial sweetener. It gained popularity during WWII when sugar was scarce.

• Cyclamate followed in 1937 and is often blended with saccharin to create a more sugar-like taste and reduce the bitter aftertaste.

• Erythritol is relatively new on the scene. Though first isolated in the 19th century, it has been marketed as a sweetener only in recent decades, boosted by the trend for natural sugar alternatives.

Sweetness and Taste

• Cyclamate + saccharin: cyclamate is about 30–50 times sweeter than sugar, while saccharin can be up to 300 times sweeter. Used together, they balance each other out for a stronger but more sugar-like profile.

• Erythritol: about 60–70% the sweetness of sugar. It has a neutral flavor with a slight cooling sensation on the tongue.

Calories and Metabolism

• Cyclamate + saccharin: virtually zero calories since the body does not metabolize them.

• Erythritol: also almost calorie-free (0.2 kcal/g). It passes through the body mostly unchanged and is excreted via urine.

Health Considerations

• Cyclamate and saccharin: historically controversial due to early studies suggesting cancer risk. Modern research shows they are safe in moderate amounts, though cyclamate is still banned in the US.

• Erythritol: generally considered safe, though high intake may cause digestive discomfort (bloating, diarrhea). Some recent studies are exploring possible links to cardiovascular health, so moderation is advised.

Diabetic-Friendly?

• Cyclamate + saccharin: do not raise blood glucose, making them suitable for diabetics.

• Erythritol: also safe for diabetics, with a glycemic index close to zero.

In the Kitchen

• Cyclamate + saccharin: handy for sweetening coffee, tea, and beverages. They work in baking but don’t caramelize like sugar.

• Erythritol: useful in baking when bulk is needed (cakes, muffins), though it doesn’t caramelize and can add a cooling effect that may not suit all desserts.

Duel Verdict 🥊

• If you want intense sweetness with minimal quantity, the cyclamate + saccharin combo wins.

• If you prefer a natural sweetener with a closer-to-sugar taste and fewer historical controversies, erythritol is your ally.
  👉 The best choice depends on what matters more: flavor, origin, or sweetness intensity.

Frequently Asked Questions (FAQ)

Is erythritol healthier than cyclamate and saccharin?
Not necessarily. All are safe in moderate amounts, but each has pros and cons.

Why do some people distrust saccharin and cyclamate?
Because of studies in the 1970s linking them to cancer in lab animals. Later research disproved this, but the stigma remains.

Can I bake with erythritol like with sugar?
Yes, but it’s less sweet (70% of sugar), so recipes may need adjustment.

Which sweetener is better for coffee or tea?
Cyclamate + saccharin is very practical (a tiny amount is enough). Erythritol gives a more natural taste, but you need to add more.

Can too much erythritol be harmful?
Large amounts may cause digestive issues like bloating or diarrhea.

👉 Your vote in this #duel: are you with the classic power of artificial sweeteners or the natural touch of erythritol?