Naturally Occurring Erythritol

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. Erythritol is about 70% as sweet as sugar and has very few calories.

Manufacturers use erythritol as a low-calorie sweetener in a variety of food products, including sugar-free and reduced-sugar items. It is often blended with high-intensity sweeteners to improve taste and texture. Common applications include baked goods, beverages, chewing gum, and dairy products.

Erythritol is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food ingredient. It is poorly absorbed by the body and is mostly excreted unchanged, leading to a lower likelihood of digestive issues compared to other sugar alcohols. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated erythritol and established an acceptable daily intake. Some recent studies have raised questions about potential cardiovascular risks associated with higher blood levels of erythritol, but more research is needed to confirm these findings and their relevance at typical dietary intake levels.