The following is a detailed comparative analysis of the advantages of erythritol and aspartame, using clear text to explain the core differences between the two sugar substitutes:

1、 Differences in core characteristics
Source and nature

Erythritol: a natural sugar alcohol (made by microbial fermentation of corn/wheat starch), classified as a natural sweetener.
Aspartame: an artificially synthesized sweetener (synthesized from phenylalanine and aspartic acid), without natural sources.
Security and Controversy

Erythritol:
? ?Advantages: Recognized as safe by global regulatory agencies (FDA, EFSA, etc.) and free from carcinogenic controversies.
?? ?Attention: The 2023 study suggests that high doses may pose a potential thrombotic risk to individuals at high cardiovascular risk (causality not confirmed).
Aspartame:
?? ?Controversy: In 2023, it was classified as a Group 2B possible carcinogen by IARC, a subsidiary of WHO (on par with mobile phone radiation), but it is still considered safe within the ADI limit.
?? ?Taboo: Patients with phenylketonuria (PKU) should not use (including phenylalanine).
2、 Health and Metabolic Effects
Dimensionality erythritol aspartame
Calories 0.24 kcal/g (negligible) 4 kcal/g (but the amount used is minimal, actually close to 0 calories)
Glycemic index (GI) 0 (no elevated blood sugar) 0 (no elevated blood sugar)
Excessive digestive tolerance may cause bloating/diarrhea (better tolerance than other polyols) without digestive side effects
Metabolic pathway: absorption in the small intestine → excretion in urine (90% not metabolized), broken down into phenylalanine/aspartic acid in the body (requiring liver processing)
3、 Comparison of user experience
Sweetness and Taste

Erythritol:
Sweetness ≈ 60-70% of sucrose, refreshing taste (endothermic effect), and aftertaste close to sucrose.
Advantages: Suitable for baking, providing texture and volume (1:1 substitute for sucrose).
Aspartame:
Sweetness ≈ 200 times that of sucrose, high-intensity sweetness.
Disadvantages: Slightly bitter/metallic aftertaste, unstable at high temperatures (>150 ℃) (not suitable for baking).
Application scenarios

Erythritol: baked goods, chocolate, beverages, chewing gum.
Aspartame: cold drinks, sugar free cola, yogurt, low calorie snacks (avoid heating).
4、 Applicability to special populations
Crowd erythritol aspartame
Patients with diabetes ? ?Safe (without sugar) ? ?Safe (without sugar)
Cardiovascular disease patients ?? ?Caution (Dispute Risk) ? ?No directly related report
Phenylketonuria (PKU) ? ?secure ?? ?Absolutely prohibited
Children/Pregnant Women ? ?Moderate safety ? ?Limited safety (but controversial)
5、 Summary of Comprehensive Advantages
A better scenario for erythritol:
Pursuing natural ingredients: natural fermented products without artificial synthetic labels.
High temperature baking is required: it has strong heat resistance and can provide volume as a 1:1 substitute for sucrose.
Avoiding chemical controversies: No carcinogenicity allegations, no PKU risk.
A better scenario for aspartame:
Ultimate calorie control: The dosage is extremely small (1 gram ≈ 200 grams of sugar), with zero actual calories.
Low cost production: Industrial production has low prices (commonly seen in inexpensive sugar free foods).
Quick dissolution: The dissolution rate in cold drinks is fast, without any cooling sensation that interferes with the flavor.
Suggestion for selection:
Healthy general population: Both options are available, choose according to your needs (erythritol has a more natural taste).
High cardiovascular risk individuals: prioritize choosing aspartame (to avoid controversy over erythritol).
Baking requirement: erythritol must be selected (aspartame loses effectiveness when exposed to heat).
PKU patients/those who refuse artificial additives: Only erythritol can be selected.