Erythrit

Erythrit, commonly referred to as erythritol in food and nutrition contexts, is a sugar alcohol used as a low-calorie sweetener and bulking agent. It occurs naturally in small amounts in fruits such as grapes and melons, but commercial erythritol is produced industrially by fermenting glucose with selected yeast or fungal strains, followed by purification and crystallization.

Chemically, erythritol is a four-carbon polyol with two stereocenters. The commercially available form is the meso (erythro) isomer, which is not optically active. It is about 60–70% as sweet as sucrose and provides approximately 0.2 calories per gram, contributing negligible energy relative to typical sugars.

Digestively, erythritol is absorbed in the small intestine and largely excreted unchanged in urine, with minimal metabolic conversion. It has little to no effect on blood glucose or insulin levels and is considered tooth-friendly because it does not promote dental caries. It is heat-stable and suitable for use in cooking and baking.

Regulatory status and safety: erythritol is approved for use as a food additive in many countries and is generally recognized as safe. Several regulatory bodies, including EFSA and FDA, have noted no explicit need for an acceptable daily intake due to its low toxicity. Some individuals may experience gastrointestinal symptoms, such as gas or laxative effects, at high intakes; tolerance varies among people.