Erythritol And Monk Fruit Extract

Erythritol is a sugar alcohol that occurs naturally in some fruits and fermented foods. It is produced commercially through the fermentation of glucose by yeast. Monk fruit extract is a natural sweetener derived from the monk fruit, a small, round fruit native to Southeast Asia.

Both erythritol and monk fruit extract are used as low-calorie sweeteners in a variety of food products. They are often combined to provide a more sugar-like taste and sweetness profile. They appear in baked goods, beverages, dairy products, and confectionery.

Erythritol is generally recognized as safe (GRAS) by the FDA for use as a sweetener. Monk fruit extract is also GRAS. Both are low-calorie alternatives to sugar. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated both substances. While generally considered safe, some studies have explored potential links between high blood levels of erythritol and cardiovascular events, though more research is needed to establish causality.