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Beyond high intensity sweeteners, Xylitol and Erythritol are often paired with other bulky ingredients that exhibit sugar-like characteristics to better mimic the texture and mouthfeel of sucrose. Often these other ingredients are responsible for the gastric side effects blamed on Xylitol and Erythritol. The cooling effect of Xylitol and Erythritol are rarely desired, so hence other ingredients are chosen to dilute or even negate that effect. Xylitol and Erythritol also have a propensity to crystallize and is not as soluble as sucrose, so ingredients may also be chosen to help negate this disadvantage. Furthermore, Xylitol and Erythritol are non-hygroscopic, meaning it does not attract moisture, which can lead to products, particularly baked goods, drying out if another hygroscopic ingredient is not used in the formulation.

Xylitol and Erythritol scores a low on the glycemic index whereas sugar scores a 100. Therefore, Xylitol and Erythritol does not affect blood sugar or insulin levels. Xylitol and Erythritol are unique among sugar alcohols, as 90% of it is absorbed through the small intestine and eliminated through normal bodily functions. As a result, it does not cause any laxative effects whereas polyols like other might. Erythritol has a cooling effect in the mouth, similar to xylitol, and is among the strongest cooling effects of all sugar alcohols.

Xylitol and Erythritol have been certified as toothfriendly. The sugar alcohol cannot be metabolized by oral bacteria, and so does not contribute to tooth decay. Interestingly, Xylitol and Erythritol exhibits some, but not all, of the tendencies to "starve" harmful bacteria like other does. Unlike other, Xylitol and Erythritol are actually absorbed into the bloodstream after consumption but before excretion; however it is not clear if the effect of starving harmful bacteria occurs systemically at this stage. Based on the small size and unique molecular structure of Xylitol and Erythritol, it is easily absorbed by the small intestine. As a result, gas and laxation are far less likely in comparison to sucrose. As two polyols that carry a glycemic index of zero, Xylitol and Erythritol have zero “impact carbohydrates”. More information about Xylitol and Erythritol can be found at EmeraldForestXylitol.com.