erythritol
Sign in to saveErythritol (, ) is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol (or polyol). It is the reduced form of either D- or L-erythrose and one of the two reduced forms of erythrulose. It is used as a food additive and sugar substitute. It is synthesized from corn using enzymes and fermentation. Its formula is , or HO(CH2)(CHOH)2(CH2)OH.
Research
3,029 papers- Erythritol: An In-Depth Discussion of Its Potential to Be a Beneficial Dietary Component.Nutrients · 2023
- The non-nutritive sweetener erythritol adversely affects brain microvascular endothelial cell function.Journal of applied physiology (Bethesda, Md. : 1985) · 2025
- Metabolic effects of the natural sweeteners xylitol and erythritol: A comprehensive review.Critical reviews in food science and nutrition · 2020
- Erythritol Functional Roles in Oral-Systemic Health.Advances in dental research · 2018
- Erythritol as sweetener-wherefrom and whereto?Applied microbiology and biotechnology · 2018
via PubMed
Article
18 sectionsContents
- Etymology
- History
- Occurrence
- Uses
- Absorption and excretion
- Safety
- Dietary and metabolic aspects
- Caloric value and labeling
- Human digestion
- Blood sugar and insulin levels
- Oral bacteria
- Manufacturing
- Chemical properties
- Heat of solution
- Biological properties
- Synonyms
- See also
- References
Erythritol (, ) is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol (or polyol). It is the reduced form of either D- or L-erythrose and one of the two reduced forms of erythrulose. It is used as a food additive and sugar substitute. It is synthesized from corn using enzymes and fermentation. Its formula is , or HO(CH2)(CHOH)2(CH2)OH.
Erythritol is 60–70% as sweet as table sugar. However, erythritol is almost completely noncaloric and does not affect blood sugar or cause tooth decay. Japanese companies pioneered the commercial development of erythritol as a sweetener in the 1990s.