erythritol

Erythritol is a naturally occurring four-carbon sugar alcohol (polyol) used primarily as a low-calorie sweetener and sugar substitute. It is found in small amounts in some fruits and fermented foods and is industrially produced from corn or wheat starch by enzymatic fermentation. Erythritol provides about 60–80% of the sweetness of sucrose but with nearly zero calories (0.2 kcal/g in the US; labeled as zero-calorie in some regions)[7]. Most ingested erythritol is rapidly absorbed from the small intestine into the bloodstream and excreted unchanged in urine; only about 10% reaches the colon[7][4]. Humans lack enzymes to metabolize erythritol for energy[1][7]. Unlike other sugar alcohols, it does not cause significant digestive upset at typical doses. Erythritol does not raise blood glucose or insulin levels and has a glycemic index of zero[1][7]. It also inhibits oral bacteria growth more effectively than xylitol or sorbitol, reducing dental plaque formation and potentially protecting against tooth decay[1][8]. Some recent studies have raised concerns about possible associations with increased platelet activation and cardiovascular risk at high plasma concentrations, but these findings are still under investigation[5].

Other names

1,2,3,4-butanetetrolE968E-968E 968