Erythritol

Erythritol is a sugar alcohol, a type of carbohydrate that tastes sweet but has very few calories. It is found naturally in some fruits like grapes and pears, and in fermented foods such as wine and soy sauce. For commercial use, erythritol is produced by fermenting glucose (a type of sugar) with a specific yeast.

Manufacturers add erythritol to foods and drinks primarily as a low-calorie sweetener and bulking agent. It provides a sweet taste similar to sugar but with fewer calories and no aftertaste. It is commonly used in sugar substitutes, diet beverages, baked goods, sugar-free candies, and chewing gum.

In the United States, the Food and Drug Administration (FDA) recognizes erythritol as Generally Recognized As Safe (GRAS). At typical intake levels, erythritol is generally well-tolerated, though consuming very large amounts may lead to digestive discomfort in some individuals. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated erythritol and concluded that an acceptable daily intake does not need to be specified. The European Food Safety Authority (EFSA) has also evaluated its safety. Recent research has explored a possible link between erythritol and cardiovascular events, but these findings are preliminary, and more studies are needed to fully understand any potential effects.