Non-gmo Erythritol

Erythritol is a sugar alcohol that occurs naturally in some fruits and fermented foods. It is produced commercially by fermenting glucose with yeast. It has about 70% of the sweetness of sugar but with very few calories.

Erythritol is used as a low-calorie sweetener in a variety of food products, including baked goods, beverages, and confections. It is often blended with other high-intensity sweeteners to provide a more sugar-like taste and texture. It is also used to add bulk and mouthfeel to sugar-free 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 absorbed into the bloodstream and largely excreted unchanged in urine, meaning it does not significantly impact blood sugar or insulin levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated erythritol. Some studies have raised questions about potential cardiovascular risks associated with very high erythritol levels in the blood, but these findings require further investigation and are not typically associated with normal dietary intake.