Non-gmo Erythritol And Monkfruit Extract

Erythritol is a sugar alcohol that occurs naturally in some fruits and fermented foods. Monk fruit extract, also known as luo han guo, comes from a small, round fruit native to Southeast Asia. Both are used as low-calorie sweeteners, often combined to achieve a more sugar-like taste and sweetness profile.

Manufacturers add erythritol and monk fruit extract to foods as low-calorie sweeteners. They are commonly found in sugar-free or reduced-sugar products such as candies, baked goods, beverages, and dairy products. Their combination aims to provide sweetness without the calories of sugar.

Both erythritol and monk fruit extract are generally recognized as safe (GRAS) by the FDA for use as sweeteners. Erythritol is not metabolized by the body and is excreted unchanged, leading to minimal caloric impact and generally not affecting blood sugar levels. While generally well-tolerated, very high intakes of sugar alcohols like erythritol can cause digestive upset in some individuals. JECFA and EFSA have evaluated both substances, and they are permitted for use in many regions. Research is ongoing into the long-term health effects of non-nutritive sweeteners.