The Following: Erythritol

Erythritol is a sugar alcohol, a type of carbohydrate that tastes sweet but has fewer calories than sugar. It occurs naturally in some fruits and fermented foods. Commercially, it is produced through the fermentation of glucose by yeast.

Erythritol is used as a low-calorie sweetener in a variety of food products, including sugar-free and reduced-sugar items like beverages, baked goods, and confectionery. It provides sweetness without contributing significantly to calorie intake and does not promote tooth decay.

Erythritol is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a sweetener. It is largely absorbed into the bloodstream and excreted unchanged in urine, meaning it has minimal impact on blood sugar levels. While generally well-tolerated, very high intakes may cause digestive upset in some individuals. International bodies like JECFA and EFSA have evaluated erythritol. Recent studies have raised questions about potential links between high blood erythritol levels and increased risk of cardiovascular events, though more research is needed to confirm these findings and understand the implications for dietary intake.