[5], Erythritol is tooth-friendly; it cannot be metabolized by oral bacteria, so it does not contribute to tooth decay. Interested in learning the basics of other food, nutrition and health topics? As such, there are relatively few dangers or side effects associated with this product – studies have established that it does not have negative effects on blood glucose (like actual sugar) or the minerals of the teeth . This is why, Erythritol is regarded as a natural sugar substitute. Its lack of calories makes erythritol unique among sugar alcohols, most of which have around two calories per gram (for reference, sugar has about four calories per gram). Chemically, it belongs to sugar family alcohols and just like other members of the family it also acts as a sweetening agent in food items. While the safety of erythritol and other sugar alcohols is is well-documented, some sugar alcohols, when eaten in excessive amounts, can cause gastrointestinal discomfort, including gas, bloating and diarrhea. Japan approved erythritol for use in foods in 1990. Erythritol makes for a healthy, natural, and delicious substitution. Erythritol is available in granulated form. It is designed to replace sugar and calories to create “diet-friendly” results. The presence of erythritol in the placentas of goats, cattle, and pigs has been proposed as an explanation for the accumulation of Brucella bacteria found at these sites. Erythritol has about 60 to 70 per­cent of the sug­ar’s sweet­ness. With zilch for calories and seemingly less of a threat than aspartame, erythritol has gained popularity as a sweetener. There are some concerns among those who reject processed … It is naturally occurring and is made from corn using enzymes and fermentation. Erythritol is preferentially used by the Brucella bacteria spp. Erythritol is a sugar alcohol with potential applications as a low-calorie, bulk sweetener. It is rapidly absorbed in the small intestine, but poorly metabolized, and may not carry the same health benefits as other natural sweeteners — such as monk fruit or raw honey. Erythritol is a major source of some fruits and fermented foods. Known as a sugar alcohol due to its chemical structure resembling an alcohol, erythritol is available in crystal-like appearance just as sugar. It is also commercially produced by fermentation from a simple sugar derived from corn, called dextrose. Erythritol is derived through the process of fermentation, similar to the wine and liquor creating process. It is, therefore, a by-product of the fermentation process. Scottish chemist John Stenhouse discovered this polyol in 1848, and Japanese manufacturers commercialized it in 1990. [5], Erythritol occurs naturally in some fruit and fermented foods. Erythritol is absorbed in the small intestine, but it is not metabolized. Sugar alcohols like erythritol have been shown to benefit oral health in a number of ways. Erythritol is a sugar alcohol naturally present in some fruits and fermented foods such as grapes, pears, wine, cheese, and mushrooms. Erythritol is relatively a new entry in sugar substitute market; it is a low-calorie substitute of sugar used for sweetening of sugar-free or low sugar edible items. In addition to whole foods, erythritol is commercially produced for use in baked goods, beverages, candies, chewing gums, chocolates and tabletop sweetener packets. Some sugar alcohols like xylitol and erythritol are also considered nonacidogenic, which means they help decrease the amount of acid produced by the oral bacteria that can damage tooth enamel. Sweetness level of Erythritol is able to achieve 60% to 70% compared to other sugars. [12] Rarely, erythritol can cause allergic hives (urticaria). Because of these attributes, the FDA has recognized erythritol and other sugar alcohols as beneficial to oral health. It is naturally occurring in plants and fruits and vegetables like grapes, melons and mushrooms. It is also commercially produced by fermentation from a simple sugar derived from corn, called dextrose. Erythritol (pronounced Ear-rith-ri-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. Erythritol is unique from other sugar alcohols because it contains zero calories. [11] About 90% is absorbed before it enters the large intestine, and since erythritol is not digested by intestinal bacteria, the remaining 10% is excreted in the feces. Erythritol is 60–70% as sweet as sucrose (table sugar), yet it is almost noncaloric[1] and does not affect blood sugar[2] or cause tooth decay. What is erythritol? The cooling effect of erythritol is very similar to that of xylitol and among the strongest cooling effects of all sugar alcohols. Use of sweeteners in moderation, that … Some countries, such as Japan and the European Union (EU), label it as zero-calorie. Erythritol is a chemical compound, a sugar alcohol (or polyol), used as a food additive and sugar substitute. Erythritol is also commercially produced using fermentation. Erythritol is a sugar alcohol, and it's used as a replacement for sugar. It’s 70-80% as sweet as table sugar and has a mild flavor. Erythritol is better tolerated than sorbitol or mannitol, so foods that contain erythritol do not need to carry that warning label. [8] The upper limit of tolerance was 0.78 and 0.71 grams per kg body weight in adults and children, respectively. Primarily, because they are noncariogenic: in other words, they don’t contribute to cavity formation. Unlike artificial sweeteners designed in a lab, erythritol is found in nature and produced using natural processes. Erythritol is a great choice for the keto diet. Erythritol is a naturally occurring sugar alcohol found in fruit and fermented foods 2). Erythritol is a sugar alcohol which occurs naturally in fruits such as watermelons and pears. It carries more than 50% sweetness of sugar and cools at the melting point.The most commendable aspects of this alcohol sugar are that it contains 0.25g of calories, 0 GI, taste similar to sugar, and does not spike sugar. Therefore, sugar alcohols like erythritol do not promote tooth decay. At a content of 1.6% in beverages it is not considered to have a laxative effect. Erythritol’s safety has been confirmed by numerous health authorities around the world, including the U.S. Food and Drug Administration and World Health Organization. Erythritol is a calorie-free sweetener and sugar alternative. However most erythritol is man-made from cornstarch. It provides only about 6% of the calories found in an equal amount of sugar. Erythritol sweetener comes from fermenting corn or birch. © 2021 International Food Information Council. Stevia is a naturally occurring sweetener that is produced from the Stevia Rebaudiana plant. Unfortunately, erythritol is not that sweet on its own, so it’s often combined in foods and beverages with other sweeteners…sometimes artificial sweeteners like aspartame, making it less than desirable. [15][16] and therefore may become an effective substitute for sugar for diabetics. [3], Erythritol was discovered in 1848 by Scottish chemist John Stenhouse. It won't spike your blood sugar as much as sugar, but it does come with some minor side effects. All rights reserved. This natural sweetener has practically zero calories and does not affect blood sugar or insulin levels. [8], As a test of safety, scientists assessed doses for erythritol where symptoms of mild gastrointestinal upset occurred, such as nausea, excess flatus, abdominal bloating or pain, and stool frequency. Naturally, Erythritol contained in soy sauce, sake, wine, grapes, pears, and watermelons. [21] Erythritol has a pKa of 13.903 at 18 °C.[22]. Other methods such as electrochemical synthesis are in development. If you continue to use this site we will assume that you are happy with it. In 1950 it was found in blackstrap molasses that was fermented by yeast, and it became commercialized as a sugar alcohol in the 1990s in Japan. Erythritol is a natural sugar alcohol, a type of sweetener used in sugar-free foods. In addition to providing sweetness, erythritol also helps foods retain moisture. This sug­ar alco­hol that can enhance and mask taste, it can retain mois­ture and act as bulk­ing ingre­di­ent and stabilizer. It’s 70% as sweet as sugar. As a result, foods that contain the sugar alcohols sorbitol or mannitol must include a warning on their label about potential laxative effects. There are no formal recommendations for erythritol intake. Erythritol is a sugar alcohol used as a low-calorie sweetener. Erythritol was first discovered in 1848 by a Scottish chemist named John Stenhouse. Erythritol’s contributions to health go beyond the potential to replace calories from carbohydrates and sugar in our diet. [25] Zerose is a tradename for erythritol. Though it sounds new, erythritol (ear-RITH-ri-tall) has been around as long as grapes, peaches, pears, watermelon, and mushrooms. This includes wine, sake, beer, watermelons, pears, grapes, and soy sauce. [9], Under U.S. Food and Drug Administration (FDA) labeling requirements, it has a caloric value of 0.2 kilocalories per gram (95% less than sugar and other carbohydrates). sugar alcohol (otherwise known as a ‘polyol’) that we can derive from sugars and starches in plants WHAT IS ERYTHRITOL? Like most sugar alcohols, erythritol is not as sweet as sugar: It’s only about 60-80 percent as sweet. It’s occurs naturally in some fruits and fermented foods, but is more often than not man-made from GMO cornstarch. Sugar alcohols are actually carbohydrates (and no, they won't make you drunk), according to the FDA. Erythritol has the status of generally recognized as safe (GRAS) from the FDA and is widely used in many other countries like Japan, the European Union, Mexico, and Canada. [26], InChI=1S/C4H10O4/c5-1-3(7)4(8)2-6/h3-8H,1-2H2/t3-,4+, InChI=1/C4H10O4/c5-1-3(7)4(8)2-6/h3-8H,1-2H2/t3-,4+, Except where otherwise noted, data are given for materials in their. [17] Glucose is then fermented with yeast or another fungus to produce erythritol. Erythritol has about 0.2 calories per gram and is about 60% to 80% as sweet as sugar. [24], In the 19th and early 20th centuries, several synonyms were in use for erythritol: erythrol, erythrite, erythoglucin, eryglucin, erythromannite and phycite. [4] Erythritol was first isolated in 1852. Although erythritol is considered a low-FODMAP item, it can affect the absorption of fructose which can be important for those conducting a fructose challenge as part of a low-FODMAP diet. The benefits of using erythritol as an added sweetener in foods include the fact that it is nontoxic, has antioxidant properties, provides few calories, doesn't contribute to tooth decay and has little effect on blood sugar and insulin levels. Erythritol does not impact blood glucose or insulin secretion and contributes to oral health. It's a type of carbohydrate called a … Erythritol safety has been reviewed and confirmed by health authorities around the world. What Is Erythritol? About 10% enters the colon. Erythritol occurs naturally in a variety of foods (e.g., grapes, mushrooms, pears and watermelon) and some fermented foods and beverages like beer, cheese, sake, soy sauce and wine. Although symptoms of gastrointestinal distress have been noted with excessive intakes, erythritol is considered to be well-tolerated up to one gram per kilogram of body weight per day, which would be 68 grams of erythritol for someone weighing 150 pounds. It is a sugar alcohol most often used in chewing gums, mouthwash, cough drops and mints. The discovery of erythritol, which Stenhouse called "erythroglucin", was announced in: CS1 maint: DOI inactive as of December 2020 (, "Determination of erythritol in fermented foods by high performance liquid chromatography", "Scientific Opinion on the safety of the proposed extension of use of erythritol (E 968) as a food additive", European Commission Directive 2008/100/EC, "Human gut microbiota does not ferment erythritol", "Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals", "A case of allergic urticaria caused by erythritol", "How Is Erythritol Made? It’s pronounced, (a-rith-ri-tall). [19], Erythritol has a strong cooling effect (endothermic, or positive heat of solution)[20] when it dissolves in water, which is often compared with the cooling effect of mint flavors. Like all sugar alcohols, it is less sweet and lower in calories than sucrose, and it does not promote tooth decay.Gum and candy made with erythritol rather than sugar is better for oral health. Some have estimated erythritol consumption from whole foods in the U.S. to be around 25 milligrams per person per day, and more than 100 milligrams per person per day in Japan. The FDA has not made its own determination regarding the generally recognized as safe (GRAS) status of erythritol, but has accepted the conclusion that erythritol is GRAS as submitted to it by several food manufacturers. Manufacture of a Low-Calorie Sugar Substitute", "Erythritol production by yeasts: a snapshot of current knowledge", "Enthalpies of Solution, Partial Molal Heat Capacities and Apparent Molal Volumes of Sugars and Polyols in Water", "Erythritol, a Non-Nutritive Sugar Alcohol Sweetener and the Main Component of Truvia, Is a Palatable Ingested Insecticide", "Erythritol triggers expression of virulence traits in Brucella melitensis", "A list of words whose use should be avoided in favor of the accompanying synonyms", "Cargill unveils new products featuring Zerose natural sweetener", https://en.wikipedia.org/w/index.php?title=Erythritol&oldid=998437437, CS1 maint: DOI inactive as of December 2020, Chemical articles with multiple compound IDs, Multiple chemicals in an infobox that need indexing, Pages using collapsible list with both background and text-align in titlestyle, Articles containing unverified chemical infoboxes, Creative Commons Attribution-ShareAlike License, 329 to 331 °C (624 to 628 °F; 602 to 604 K), This page was last edited on 5 January 2021, at 11:00. As mentioned above, Erythritol was designed to avoid the vast majority of side-effects associated with other sweeteners, particularly other alcohol-sugars. Its formula is C4H10O4, or HO(CH2)(CHOH)2(CH2)OH; specifically, one particular stereoisomer with that formula. The name “sugar alcohol” may be misleading though, as it has nothing to do with sugar nor alcohol as we know it and is just a way to categorize the chemical structure of a compound. Erythritol is a naturally-derived sugar substitute that looks and tastes very much like sugar, yet has almost no calories. Erythritol is an artificial sweetener commonly used in low-sugar and sugar-free foods. [16], Erythritol is produced industrially beginning with enzymatic hydrolysis of the starch from corn to generate glucose. If you prefer to avoid corn, erythritol made with birch is a good option, but is more expensive. Commonly used plants in extracting erythritol for commercial purposes are corn and birch. [8], Erythritol is absorbed rapidly into the blood, with peak amounts occurring in under two hours; the majority of an oral dose (80 to 90%) is excreted unchanged in the urine within 24 hours. Erythritol is a sugar alcohol naturally found in small amounts in some fruits and fermented foods. Two areas where erythritol is known for its positive effects are oral health and blood sugar. [14], Erythritol has no effect on blood sugar or blood insulin levels. It is a polyol (sugar alcohol), and found naturally in some fermented foods and fruits. Erythritol is a sugar alcohol, just like other well-known sweeteners such as maltitol and xylitol. What is Erythritol? [7], Since 1990, erythritol has had a history of safe use as a sweetener and flavor-enhancer in food and beverage products, and is approved for use by government regulatory agencies of more than 60 countries. However, the versions of this white crystalline product that we see in marketplaces are manmade. [8] Beverage categories for its use are coffee and tea, liquid dietary supplements, juice blends, soft drinks, and flavored water product variations, with foods including confections, biscuits and cookies, tabletop sweeteners, and sugar-free chewing gum. Erythritol (pronounced Ear-rith-ri-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. Erythritol has been used in Japan since 1990 in candies, chocolate, yogurt, fillings, jellies, jams, beverages, and as a sugar substitute. Check out our “What Is” series. Erythritol is natural sugar replacement. Erythritol is a natural sugar alcohol, just like xylitol. It does­n’t sound exhil­a­rat­ing, but the fact is that ery­thri­tol is a very ver­sa­tile ingre­di­ent. [7], In the body, most erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. Erythritol is a chemical compound, a sugar alcohol (or polyol), used as a food additive and sugar substitute. According to a 2014 study,[23] erythritol functions as an insecticide toxic to the fruit fly Drosophila melanogaster, impairing motor ability and reducing longevity even when nutritive sugars were available. This makes erythritol helpful for people with diabetes because it doesn’t provide carbohydrates, sugar or calories, and therefore does not affect blood glucose levels or insulin secretion. Erythritol inhibits the growth of a specific type of oral bacteria (Streptococcus mutans) known to be associated with cavities. Moreover, erythritol is non-carcinogenic, heat-stable for baking and cooking with, and it even has an antioxidant profile. The erythritol used in Splenda Brand Sweetener products is Non-GMO Project Verified and is produced by a fermentation process using non-GMO corn. Erythritol (1,2,3,4-butanetetrol) is a four-carbon sugar alcohol with sweetening properties that is used by the food industry as a food additive 1). We use cookies to ensure that we give you the best experience on our website. [8] For safe use in children, a scientific panel for the European Food Safety Authority recommended the upper limit content per food or beverage serving was 0.6 grams per kg body weight. Erythritol is less sweet than sugar, it provides between 70 and 80% of its sweetness. The keto diet relies on keeping carbs low. [18] A genetically engineered mutant form of Yarrowia lipolytica, a yeast, has been optimized for erythritol production by fermentation, using glycerol as a carbon source and high osmotic pressure to increase yields up to 62%. Even in low amounts, erythritol can cause a slew of awful symptoms, such as stomachache, headache, and diarrhea. Consumer Surveys: A Continued Look at COVID-19’s Impact on Food Purchasing, Eating Behaviors and Perceptions of Food Safety. Erythritol: Benefits and Potential Side Effects of the Keto-Friendly Sweetener | Livestrong.com Just to be clear, it is not corn or birch itself, it’s the byproduct of the fermentation process. It is NOT an artificial sweetener like aspartame or Splenda. [8], Nutritional labeling of erythritol in food products varies from country to country. It is available in granulated and powdered forms. The cooling effect is present only when erythritol is not already dissolved in water, a situation that might be experienced in an erythritol-sweetened frosting, chocolate bar, chewing gum, or hard candy. [12] In males, doses greater than 0.66 g/kg body weight and in females, doses greater than 0.8 g/kg body weight, will cause laxation,[13] and diarrhea in higher doses (over 50 grams (1.8 oz)). Erythritol is a type of carbohydrate called a sugar alcohol, or polyol. Researchers in a study in Nutrition found erythritol to act as a strong antioxidant with a favorable effect on blood vessels. My opinion about the use of sweeteners and, specifically, erythritol: It is suitable to consume in a ketogenic diet and in any diet "low carb", (low in carbohydrates). Erythritol is found naturally in fruits like grapes, peaches, pears and watermelon. [10], Large doses can cause nausea, stomach rumbling and watery feces. Much like allulose, erythritol is a type of sweetener that is used to make many low carb and sugar-free dishes and desserts.This post will break down what exactly erythritol is—and, more importantly, all the yummy dessert recipes you can make with this sweetener! It is naturally occurring and is made from corn using enzymes and fermentation. It’s used as a zero-calorie sweetener to help replace calories from carbohydrates and sugars in packaged foods and beverages. [6] At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. [3][16] In addition, erythritol, similarly to xylitol, has antibacterial effects against streptococci bacteria, reduces dental plaque, and may be protective against tooth decay. The product is then filtered and dried into crystals. Powdered erythritol sweeteners bake in a way almost identical to sugar and are … Its formula is C 4H 10O 4, or HO(CH2)(CHOH)2(CH2)OH; specifically, one particular stereoisomer with that formula. What is Erythritol ? Erythritol as an antioxidant. [10], In small doses, erythritol does not normally cause laxative effects and gas or bloating, as are often experienced after consumption of other sugar alcohols (such as maltitol, sorbitol, xylitol, and lactitol). Of its sweetness symptoms, such as maltitol and xylitol foods like beer, watermelons, pears and! 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