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. It is also commercially produced by fermentation from a simple sugar derived from corn, called dextrose. It’s used as a zero-calorie sweetener to help replace calories from carbohydrates and sugars in packaged foods and beverages. In addition to providing sweetness, erythritol also helps foods retain moisture.
Erythritol safety has been reviewed and confirmed by health authorities around the world. Japan approved erythritol for use in foods in 1990. The World Health Organization (WHO) confirmed its safety in 1999 and in 2001, the U.S. Food and Drug Administration (FDA) also recognized erythritol as safe.
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. As a result, foods that contain the sugar alcohols sorbitol or mannitol must include a warning on their label about potential laxative effects. Erythritol is better tolerated than sorbitol or mannitol, so foods that contain erythritol do not need to carry that warning label.
Erythritol is an artificial sweetener commonly used in low-sugar and sugar-free foods. It is designed to replace sugar and calories to create “diet-friendly” results. Powdered erythritol sweeteners bake in a way almost identical to sugar and are made by combining and fermenting certain natural sugars. Corn is frequently used to create the sweetener; however, it is also found naturally in watermelon, soy sauce, and pears, among other foods. Such foods include fermented options such as cheese, as well as fermented beverages including wine and sake. It is classified as a carbohydrate according to the FDA and is used not only to add sweetness to foods, but texture and bulk as well. The sweetener also prevents browning and dryness issues.
Erythritol is a chemical compound, a sugar alcohol (or polyol), used as a food additive and sugar substitute. It is naturally occurring and is made from corn using enzymes and fermentation. Its formula is C
4, or HO(CH2)(CHOH)2(CH2)OH; specifically, one particular stereoisomer with that formula.
Erythritol is 60–70% as sweet as sucrose (table sugar), yet it is almost noncaloric and does not affect blood sugar or cause tooth decay.
At the most simple level, erythritol is a granulated sugar alcohol. It is made by (oddly enough) fermenting glucose with yeast. Erythritol can also occur naturally in a small number of fruits and other fermented foods.
Erythritol is sweet to the taste as it is eaten, then filtered out by our bodies and excreted in our urine.
Though our sweeteners do not contain any corn, our xylitol and erythritol are made through a fermentation process involving non-GMO corn. We choose corn over birch because birch requires a chemical process, whereas by using corn we are able to utilize an all natural enzyme process.
Erythritol is made from stuff like… ready for this… corn!
Another reason to watch those sugar alcohols. Sure, this one causes supposedly less toidy time, but that’s not a reason to embrace it as the new ‘it’ sweetener. While made from birch bark in the past, the corn industry has been working its naughty no no magic on erythritol and has for some time.
One product, Now, states :”Erythritol has been part of the human diet for thousands of years due to its presence in foods such as pears, melons, grapes and mushrooms. Now Erythritol is 100% pure and derived from a corn source.”
Stevia does not contain erythritol. However, certain brands such as Truvia, Stevia In The Raw, and Pure Via all contain stevia extract and erythritol for a more “sugar-like” taste.
Erythritol is a plant-based ingredient/additive used in food, obtained from cereals (maize and wheat) in the EU. Erythritol is a polyol (also known as sugar alcohol) made from wheat or maize.
Some people have concerns that artificial sweeteners may increase the risk of cancer. However, there is no clear evidence that any artificial sweetener approved by the Food and Drug Administration causes cancer in humans, according to the National Cancer Institute. During the toxicity testing for erythritol, no evidence of a carcinogenic effect was found, according to the 2003 opinion by the Scientific Committee on Food.
Erythritol is found naturally in some foods. It's also made when things like wine, beer, and cheese ferment. Besides its natural form, erythritol has also been a man-made sweetener since 1990. You can find it with other sugar substitutes in stores and online.
The degree of sweetness of ERYTHRITOL ranges between 70% and 80% that of sugar. Close to the sweetness of sugar, ERYTHRITOL has a fresh taste and the aftertaste does not linger.
The aftertaste of ERYTHRITOL disappears quickly, which gives it a fresh sweetness.
It's also OK for people with diabetes. Erythritol has no effect on glucose or insulin levels. This makes it a safe sugar substitute if you have diabetes. Foods that contain erythritol may still contain carbohydrates, calories, and fat, so it's important to check the label.
For bulk erythritol powder, contact us at email: firstname.lastname@example.org