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Erythritol has a role as an antioxidant, a plant metabolite and a human metabolite.
Erythritol is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol.
Erythritol is the reduced form of either D- or L-erythrose and one of the two reduced forms of erythrulose.
CAS Number: 149-32-6
Molecular Formula: C4H10O4
Molecular Weight: 122.12
EINECS Number: 205-737-3
Synonyms: ERYTHRITOL, meso-Erythritol, 149-32-6, Phycitol, Erythrit, Mesoerythritol, Phycite, L-Erythritol, (2R,3S)-butane-1,2,3,4-tetrol, 1,2,3,4-Butanetetrol, (2R,3S)-rel-, Antierythrite, erythro-tetritol, Erythroglucin, Paycite, CEridex, (2S,3R)-butane-1,2,3,4-tetrol, Tetrahydroxybutane, 1,2,3,4-Butanetetrol, (R,S*)-, NIK 242, DTXSID6043919, CHEBI:17113, RA96B954X6, NSC-8099, INS NO.968, FEMA NO. 4819, INS-968, F 8015, E-968, RefChem:5802, GlyTouCan:G18035IT, DTXCID301784628, G18035IT, 205-737-3, Erythrite, Erythrol, (2R,3S)-rel-Butane-1,2,3,4-tetraol, Butanetetrol, C4H10O4, i-Erythritol, Erythritol [NF], MFCD00004710, Erythritol, meso-, 1,2,3,4-Butanetetrol, 10030-58-7, NSC8099, Erythritol (NF), meso-1,2,3,4-Tetrahydroxybutane, Erythrol (VAN), E968, rel-(2R,3S)-butane-1,2,3,4-tetraol, Lichen sugar, NSC 8099, MRY, SMR000112220, D-ERYTHRITOL, Cargill Zerose 16957, meso-Eythritol, UNII-RA96B954X6, CCRIS 7901, Erythritol CRS, HSDB 7968, 1,2,3,4-Butanetetrol, (theta,S)-, EINECS 205-737-3, L-(-)-Threitol, Erythritol [WHO-DD], ERYTHRITOL [MI], ERYTHRITOL [FCC], WLN: Q1YQYQ1Q, ERYTHRITOL [VANDF], 1,3,4-Tetrahydroxybutane, Epitope ID:114707, meso-Erythritol (Standard), meso-Erythritol, >=99%, ERYTHRITOL [MART.], ERYTHRITOL [USP-RS], SCHEMBL17062, MLS001332365, MLS001332366, ZEROSE TM 16957, CHEMBL349605, orb1310472, DTXCID4023919, ERYTHRITOL [EP IMPURITY], ERYTHRITOL [EP MONOGRAPH], MSK3108, HMS2270M08, Pharmakon1600-01301025, meso-Erythritol, analytical standard, Tox21_200564, NSC760400, s4224, 1,3,4-Butanetetrol, (R*,S*)-, AKOS006339851, CCG-266079, DB04481, DS-5851, HY-100551R, ME05658, NSC-760400, NCGC00247033-01, NCGC00258118-01, BP-14025, CAS-149-32-6, E0021, SW219107-1, C00503, D08915, E70403, BUTANE-1,2,3,4-TETROL, (2R,3S)-, EN300-1273040, 149E326, BUTANE 1,2,3,4-TETROL (MESO-ERYTHRITOL), F003436, Q421873, BRD-K79315489-001-07-8, BRD-K79315489-001-08-6, F0001-2636, Z1203161930, BDF1567C-B08B-425A-B87F-15FF46328423, Erythritol, European Pharmacopoeia (EP) Reference Standard, Erythritol, United States Pharmacopeia (USP) Reference Standard, Erythritol, Pharmaceutical Secondary Standard; Certified Reference Material, 1,2,3,4-Butanetetrol, (R*,S*)-;2,3,4-Butanetetrol,(R*,S*)-1;3,4-butanetetrol,(theta,s)-2;Antierythrite;Butanetetrol;Erythrit;Erythritol, meso-;erythritol,meso-
Erythritol is the meso-diastereomer of butane-1,2,3,4-tetrol.
It is used as a food additive and sugar substitute.
Erythritol is synthesized from corn using enzymes and fermentation.
Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry.
It is widely used as sweetener in calorie-reduced food, candies, or bakery products.
Erythritol is a naturally occurring sugar alcohol (polyol) with the chemical formula C₄H₁₀O₄, used primarily as a low-calorie sweetener in food and beverages.
Erythritol provides sweetness similar to sucrose but with almost zero calories and no effect on blood glucose or insulin, making it suitable for diabetic and ketogenic diets.
Erythritol occurs in fruits (e.g., watermelon, grapes, pears), fermented foods, and can be produced industrially from enzymatic fermentation of glucose.
Erythritol has been known for a long time.
Its potential use as a bulk sweetener was, however, recognized rather late.
Erythritol is a natural constituent of several foods and beverages in levels sometimes exceeding 1 g/kg.
Its solubility in water is approximately 370 g/L at room temperature and increases with increasing temperature.
Erythritol melts at 121 C and is stable up to more than 160 C and in a pH range from 2 to 10.
Depending on the concentration used, erythritol is approximately 60 % as sweet as sucrose.
Erythritol is noncariogenic and not metabolized in the human body which means that it is more or less calorie-free.
In the European Union, erythritol is approved as E 968 for a large number of food applications.
It is GRAS in the United States and also approved in many other countries.
Erythritol is a four-carbon polyol (tetrahydric alcohol) derived structurally from erythrose, where all four carbon atoms are attached to hydroxyl (–OH) groups, giving the formula C₄H₁₀O₄ and making it highly water-soluble and chemically stable.
Erythritol is classified as a meso compound, meaning it has stereocenters but overall optical inactivity due to internal symmetry — typically existing as meso-erythritol in food and commercial applications.
Produced naturally through the pentose phosphate pathway in some fruits, vegetables, fungi, and fermented foods, erythritol used in industry is predominantly generated via microbial fermentation of glucose using osmophilic yeast (e.g., Moniliella pollinis, Yarrowia lipolytica).
It has a zero glycemic index, near-zero caloric value (~0.2 kcal/g vs sugar’s 4 kcal/g), and is absorbed in the small intestine without significant metabolism — then excreted unchanged in urine, which is why it does not raise blood sugar or insulin levels.
Its strong crystalline structure and high melting point (≈121–123 °C) make it stable under baking and processing conditions, while its dissolution produces a perceptible cooling effect, enhancing flavor in mint products and sugar-free confectionery.
Erythritol is a sugar alcohol (polyol) that occurs as a white or almost white powder or granular or crystalline substance.
It is pleasant tasting with a mild sweetness approximately 60–70% that of sucrose.
Erythritol also has a high negative heat of solution that provides a strong cooling effect.
It has about 60–70% the sweetness of table sugar with a cooling taste effect due to endothermic dissolution.
Erythritol is rapidly absorbed in the small intestine and excreted unchanged in urine, contributing to its excellent digestive tolerance compared to other polyols.
It does not participate in tooth decay, making it non-cariogenic and beneficial for oral health.
Erythritol offers benefits such as being low in calories (only 6% of the calories of sugar), moderately sweet (provides 70% of the sweetness of sugar), reduces weight or obesity, is diabetic friendly (has no effect on glucose or insulin), and protects oral and dental health (inhibits the growth of oral bacteria and prevents plaque and tooth decay).
Erythritol is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol (or polyol).
Erythritol 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.
Erythritol is synthesized from corn using enzymes and fermentation.
Its formula is C4H10O4, 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.
Erythritol, a type of carbohydrate called sugar alcohol, is one of the most common artificial sweeteners available.
Erythritol's popular in foods marketed for weight loss and diabetes.
But research suggests that erythritol, and other artificial sweeteners, may have serious health risks—and may be worse for you than table sugar.
Erythritol, belonging to the class of sugar alcohols, is identified in a variety of food products, fruits, vegetables, beverages and dietary supplements.
It is known as a low glycemic food additive and plays an important role as a sweetener for diabetic patients, since it does not have glycemic or insulinemic effect due to its ability to not get metabolized but get absorbed in the small intestine.
Erythritol is also reportedly used as a sugar substitute in toothpaste, chewing gums, confectionery food products, etc.
Erythritol was discovered in 1848 by the Scottish chemist John Stenhouse and first isolated in 1852.
Starting from 1945, American chemists applied newly-developed techniques of chromatography to sugarcane juice and blackstrap molasses, finding in 1950 that erythritol was present in molasses fermented by yeast.
Erythritol was first approved and marketed as a sweetener in Japan in 1990, and in the US in 1997.
In February 1997, Cerestar Holding Co., Mitsubishi Chemical Co., and Nikken Chemicals Co.
However, in April 1997 the FDA replaced the GRAS affirmation petition process with the current GRAS notification process, a notice was first filed by Cerestar in April 2001, and the FDA responded with "no questions" in September 2001.
Melting point: 118–120 °C (lit.)
Boiling point: 329–331 °C (lit.)
Density: 1.451 g/cm³
Refractive index: 1.4502 (estimate)
FEMA: 4819 | ERYTHRITOL
Flash point: 329–331 °C
Storage temperature: −20 °C
Solubility: H₂O: 0.1 g/mL, clear to almost clear, colorless
Form: Crystalline powder or crystals
pKa: 13.9 (25 °C)
Color: White to off-white
Odor: Odorless (at 100 %)
Water solubility: Soluble
Merck: 14,3675
BRN: 1719753
Stability: Stable; incompatible with strong oxidizing agents
InChIKey: UNXHWFMMPAWVPI-ZXZARUISSA-N
LogP: −2.996 (estimated)
Erythritol (aka meso-erythritol to distinguish it from other isomers) is a natural sweetener that is also manufactured by fermenting glucose.
Even though it contains two chiral centers, it has no optical rotation because the molecule as a whole is symmetrical.
Erythritol is a starch-derived product.
The starch is enzymatically hydrolyzed into glucose which is turned into erythritol via a fermentation process, using osmophilic yeasts or fungi (e.g. Moniliella pollinis, or Trichosporonoides megachiliensis).
The name "erythritol" derives from the Greek word for the color red (erythros or ἐρυθρός).
That is the case even though erythritol is almost always found in the form of white crystals or powder, and chemical reactions do not turn it red.
The name "erythritol" is adapted from a closely related compound, erythrin, which turns red upon oxidation.
Erythritol exhibits strong non-cariogenic properties — oral bacteria cannot ferment it, helping prevent plaque formation, enamel demineralization, and cavities, which is why it is frequently found in dental products.
Because erythritol is poorly fermented by gut microbiota, it causes significantly fewer gastrointestinal issues compared to other polyols such as sorbitol, xylitol, or maltitol, making it one of the best-tolerated sugar alcohols currently available.
Its physicochemical and metabolic characteristics position erythritol as a valuable functional ingredient in modern nutrition, particularly for diabetics, ketogenic diets, and weight management strategies, while also contributing desirable textural and flavor-enhancing properties in food processing.
The sweetness of erythritol is low, the sweetness of erythritol is only 60%-70% of sucrose, the entrance has a cool taste, the taste is pure, and there is no post-bitterness.
Erythritol can be used in combination with high-intensity sweeteners to inhibit its Undesirable flavors of high-intensity sweeteners. Erythritol has high stability, is very stable to acid and heat, and has high acid and alkali resistance.
Erythritol will not decompose and change at temperatures below 200 °C, and will not undergo Maillard reaction to cause discoloration.
The heat of dissolution of erythritol is high: erythritol has an endothermic effect when dissolved in water, and the heat of dissolution is only 97.4kJ/kg, which is higher than the endothermic degree of glucose and sorbitol, and has a cooling feeling when eating.
The solubility of erythritol at 25 °C is 37% (W/W). With the increase of temperature, the solubility of erythritol increases, and it is easy to crystallize and separate out crystals.
Erythritol is very easy to crystallize, but it will not absorb moisture in a 90% humidity environment.
Erythritol is easy to be crushed to obtain a powdery product, which can be used on the surface of food to prevent food from absorbing moisture and deteriorating.
The synthesis of erythritol is rather difficult.
One of the possibilities is the catalytic reduction of tartaric acid with Raney nickel, which does, however, also produce threitol, a diastereomere of erythritol that requires separation of both.
Threitol may be isomerized which increases the yields of erythritol. Another chemical synthesis starts from butane-2-diol-1.4 which is reacted with chlorine in aqueous alkali to yield erythritol-2-chlorohydrin and can be hydrolyzed with sodium carbonate solution.
Synthesis from dialdehyde starch in the presence of a nickel catalyst at high temperatures is also possible.
Owing to the special physiological properties of erythritol, commercial interest increased with the discovery of an increasing number of microorganisms able to produce this substance.
Erythrytitol fermentations mostly use osmophilic yeasts.
Based on regulatory submissions for commercial production, T. megachiliensis, M. pollinis, and Y. lipolytica are used.
Erythritol is also claimed that P. tsukubaensis and Aureobasidium sp. are used for commercial production.
Erythritol-producing microorganisms often produce other polyols such as ribitol.
Nevertheless, some strains had a rather high yield of erythritol.
A two-step fermentation of C. magnoliae on 400 g/L glucose resulted in a 41 % conversion rate and a productivity of 2.8 g/Lh. M. pollinis cultivated on glucose and several nitrogen sources yielded erythritol concentrations up to 175 g/L with a conversion rate of 43 %. Oxygen limitation resulted in ethanol formation, and nitrogen limitation in strong foaming.
A mutant gave even better yields. Aerobically on glucose cultured P. tsukubaensis KN 75 produced 245 g/L of erythritol with an especially high yield of 61 %.
The productivity was 2.86 g/Lh. Scale-up from 7-L laboratory fermenter to 50,000-L industrial scale resulted in productivities similar to the laboratory value.
Erythritol has very good thermal and chemical stability.
It is nonhygroscopic, and at 25°C does not significantly absorb additional water up to a relative humidity (RH) of more than 80%.
Erythritol resists decomposition both in acidic and alkaline media and remains stable for prolonged periods at pH 2–10.(10) When stored for up to 4 years in ambient conditions (20°C, 50% RH) erythritol has been shown to be stable.
Uses Of Erythritol:
Erythritol is a sweetener (polyol) manufactured by fermentation of glucose, the glucose-rich substrate being obtained by the enzymatic hydrolysis of starch.
Erythritol is 60–70% as sweet as sugar, has excellent heat and acid stability, a high digestive tolerance, and a caloric value of 0.2 kcal/g.
Erythritol is the only polyol produced by fermentation.
Erythritol can be used as a sugar replacement in confectioneries, beverages, and desserts.
Erythritol is a naturally occurring noncariogenic excipient used in a variety of pharmaceutical preparations, including in solid dosage forms as a tablet filler, and in coatings.
It has also been investigated for use in dry powder inhalers.It is also used in sugar-free lozenges,and medicated chewing gum.
Erythritol can also be used as a diluent in wet granulation in combination with moisture-sensitive drugs.
In buccal applications, such as medicated chewing gums, it is used because of its high negative heat of solution which provides a strong cooling effect.
Erythritol is also used as a noncaloric sweetener in syrups; it is used to provide sensorial profile-modifying properties with intense sweeteners; and it is also used to mask unwanted aftertastes.
Erythritol is also used as a noncariogenic sweetener in toothpastes and mouthwash solutions.
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 in more than 60 countries.
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.
The mild sweetness of erythritol allows for a volume-for-volume replacement of sugar, whereas sweeter sugar substitutes need fillers that result in a noticeably different texture in baked products.
Widely used as a zero-calorie sweetener in sugar-free foods, keto products, candies, soft drinks, and bakery items.
Included in dental care products (toothpastes, mints, chewing gums) to reduce plaque and improve oral hygiene.
Used as a bulking agent in reduced-sugar formulations and as a carrier for flavors and sweeteners like stevia or monk fruit.
Applied in pharmaceuticals and nutraceuticals as an excipient in tablets, lozenges, and syrups.
Erythritol is used in cosmetics and skincare as a humectant and moisturizer to maintain hydration.
Widely used as a low-calorie sweetener in sugar-free and reduced-sugar foods such as chocolates, candies, ice creams, chewing gums, pastries, and yogurt.
Formulated as a sweetening ingredient in beverages including flavored waters, soft drinks, energy drinks, and powdered drink mixes.
Used as a bulking agent to provide structure and volume in products containing high-intensity sweeteners like stevia, sucralose, or monk fruit.
Included in dental hygiene products (toothpaste, mouthwash, sugar-free mints) to reduce plaque growth and protect against tooth decay.
Found in pharmaceuticals and nutraceuticals as a filler, tablet binder, and stabilizer in chewable or dissolving dosage forms.
Applied as a humectant and moisturizer in skincare and cosmetic formulations to retain water and improve product texture.
Erythritol is used in baking and confectionery to reduce browning caused by Maillard reactions while keeping sweetness and mouthfeel.
Employed in keto, diabetic, and weight-control diets to mimic sugar without affecting blood glucose or insulin.
Added to frozen desserts to enhance freeze-stability and maintain smooth texture by controlling ice crystallization.
Combined with flavor systems to produce a pleasant cooling sensation that complements mint, citrus, and refreshing flavor profiles.
Utilized in sports nutrition and protein bars to provide sweetness without excessive calories or glycemic impact.
Added to sauces, jams, and spreads to keep sweetness stable during storage without crystallizing or fermenting.
Used in coffee creamers and powdered mixes for improved mouthfeel and dissolution behavior.
Employed in chocolate manufacturing to maintain smoothness and reduce sugar content while stabilizing fat interactions.
Formulated into electrolyte drinks where carbohydrates must be minimized for athletic performance or medical needs.
Applied in functional foods to enhance flavor while enabling low-sugar nutrition claims (e.g., “sugar-free,” “no added sugar”).
Included in dietary supplements where sugar must be avoided to preserve active ingredient integrity and stability.
Used in children’s sweets and medicines to reduce sugar intake while maintaining palatability.
Applied in pet nutritional products when a non-cariogenic sweetener is desired (e.g., dental chews).
Used in baked gluten-free goods to compensate for textural changes when removing sugar.
Employed in calorie-controlled hospital nutrition for patients requiring blood glucose management (diabetes, obesity, metabolic syndrome).
Acts as a cryoprotectant in some frozen formulations by inhibiting crystallization and moisture migration.
Serve as a flavor enhancer in fruits or beverages where natural sweetness is low due to seasonal variations.
Safety Profile Of Erythritol:
Erythritol is used in oral pharmaceutical formulations, confectionery, and food products.
It is generally regarded as a nontoxic, nonallergenic, and nonirritant material. However, there has been a case report of urticaria caused by erythritol.
The low molecular weight of erythritol allows more than 90% of the ingested molecules to be rapidly absorbed from the small intestine; it is not metabolized and is excreted unchanged in the urine. Erythritol has a low caloric value (0.8 kJ/g).
The WHO has set an acceptable daily intake of ‘not specified’ for erythritol.
Erythritol is noncariogenic; preliminary studies suggest that it may inhibit the formation of dental plaque.
In general, erythritol is well-tolerated; furthermore, excessive consumption does not cause laxative effects.
There is no significant increase in the blood glucose level after oral intake, and glycemic response is very low, making erythritol suitable for diabetics.
Generally recognized as safe (GRAS), but excessive consumption may cause digestive discomfort (bloating, gas) in sensitive individuals.
May have a laxative effect if consumed in large quantities, though less likely than sorbitol or maltitol.
Rarely, some people may experience gut sensitivity due to individual microbiome reactions.
Erythritol is generally recognized as safe (GRAS) by major regulatory agencies (FDA, EFSA), but excessive intake may lead to gastrointestinal discomfort such as bloating or mild diarrhea in sensitive individuals.
In some people, especially with pre-existing digestive issues, it may trigger osmotic effects in the intestines that can cause gas, rumbling, or loose stools, though significantly less than other polyols.
Rare cases of allergic-type reactions (itching or hives) have been reported, typically linked to individual intolerance or hypersensitivity.
When used at very high doses in foods or drinks, it may contribute to nausea due to rapid absorption and renal excretion load.
In powdered form, it may cause slight respiratory irritation if inhaled during handling or industrial processing.
Large and frequent consumption can elevate urinary erythritol levels, which has been suggested in some studies as a potential metabolic biomarker — though the compound itself is not considered harmful.
