ERYTHRITOL

Erythritol is used as a food additive and sugar substitute.
Erythritol is widely used in the food and beverage industry as a low-calorie sweetener.
Erythritol is commonly found in sugar-free and reduced-sugar products such as chewing gum, candies, chocolates, baked goods, and desserts.

CAS Number: 149-32-6
EC Number: 205-737-3
MDL number: MFCD00004710
Molecular Formula: C4H10O4 / HOCH2[CH(OH)]2CH2OH
Molecular Weight: 122.12 g/mol

SYNONYMS:
ERYTHRITOL, meso-Erythritol, 149-32-6, Phycitol, Erythrit, Mesoerythritol, Erythrite, Phycite, Erythrol, (2R,3S)-butane-1,2,3,4-tetrol, L-Erythritol, Antierythrite, 1,2,3,4-Butanetetrol, (2R,3S)-rel-, erythro-tetritol, Butanetetrol, Erythroglucin, i-Erythritol, Tetrahydroxybutane, Erythritol, 1,2,3,4-Butanetetrol, Paycite, (2S,3R)-butane-1,2,3,4-tetrol, CHEBI:17113, CEridex, NIK 242, meso-1,2,3,4-Tetrahydroxybutane, Erythritol, meso-, Erythritol,meso-erythritol, 10030-58-7, NSC8099, Erythritol, RA96B954X6, Erythrol, NSC-8099, (2r,3s)-butane-1,2,3,4-tetraol, rel-(2R,3S)-butane-1,2,3,4-tetraol, 1,2,3,4-Butanetetrol, (R,S*)-, Lichen sugar, (2R,3S)-rel-Butane-1,2,3,4-tetraol, NSC 8099, MRY, SMR000112220, Cargill Zerose 16957, MFCD00004710, meso-Eythritol, UNII-RA96B954X6, CCRIS 7901, HSDB 7968, 1,2,3,4-Butanetetrol, (theta,S)-, EINECS 205-737-3, L-(-)-Threitol, D-ERYTHRITOL, E968, ERYTHRITOL, WLN: Q1YQYQ1Q, ERYTHRITOL, 1,3,4-Tetrahydroxybutane, Epitope ID:114707, F 8015, meso-Erythritol, >=99%, ERYTHRITOL, DSSTox_CID_23919, DSSTox_RID_80090, ERYTHRITOL, DSSTox_GSID_43919, SCHEMBL17062, MLS001332365, MLS001332366, ZEROSE TM 16957, CHEMBL349605, INS NO.968, DTXSID6043919, ERYTHRITOL, FEMA NO. 4819, ERYTHRITOL, INS-968, HMS2270M08, Pharmakon1600-01301025, meso-Erythritol, analytical standard, Tox21_200564, NSC760400, s4224, ZINC17971067, 1,3,4-Butanetetrol, (R*,S*)-, AKOS006339851, AM83963, CCG-266079, DB04481, DS-5851, NSC-760400, NCGC00247033-01, NCGC00258118-01, CAS-149-32-6, E-968, E0021, SW219107-1, C00503, D08915, E70403, WURCS=2.0/1,1,0/[h22h]/1/, BUTANE-1,2,3,4-TETROL, (2R,3S)-, EN300-1273040, 149E326, BUTANE 1,2,3,4-TETROL (MESO-ERYTHRITOL), Q421873, 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

Erythritol (/ɪˈrɪθrɪtɒl/, US: /-tɔːl, -toʊl/) 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.

Erythritol is synthesized from corn using enzymes and fermentation.
Erythritol's 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 is found naturally in some foods.

Erythritol'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.
Erythritol is found in a range of ‘diet,’ ‘sugar-free’ and ‘keto-friendly’ foods — but research has linked it to heart attack and stroke.

Erythritol is one of the most common artificial sweeteners around.
Erythritol’s a popular ingredient in a lot of food marketed for weight loss, keto-friendly diets and diabetes management.
Erythritol’s normal to think that foods labeled as “no sugar” or “less sugar” must be better for us.

And artificial sweeteners can sound like a better choice than sugar.
Erythritol is a kind of artificial sweetener known as a sugar alcohol.
(Though, it’s not actually sugar or alcohol in the way we typically think of those words.)

In addition to erythritol, common sugar alcohols include:
*Xylitol.
*Sorbitol.
*Maltitol.
*Mannitol.
*Isomalt.
*Lactitol.

Hydrogenated starch hydrolysates.
Sugar alcohols aren’t as sweet as sugar.
Erythritol is a sugar alcohol used as a low calorie sweetener.

The low calorie sweetener erythritol may seem too good to be true.
Erythritol’s natural, doesn’t cause side effects, and tastes almost exactly like sugar — without the calories.
Basically, Erythritol has all the positive aspects of regular sugar without any of the negatives, although some media outlets question its benefits.

As all polyols, erythritol is a sugar alcohol or hydrogenated carbohydrate.
Erythritol is also known as sugar replacer, bulk sweetener or sugar-free sweetener.
Erythritol is a white crystalline powder with a clean sweet taste that is similar to sucrose.

Erythritol occurs naturally in many foods such as pears, melons, grapes, mushrooms, wine, soy sauce and cheese.
Erythritol is produced by fermentation using yeast.
Erythritol is approximately 60% as sweet as sucrose and flows easily due to its non-hygroscopic character.

Like other polyols, erythritol does not promote tooth decay and is safe for people with diabetes.
However, erythritol’s caloric value of zero calories per gram distinguishes it from other polyols.
Erythritol is the newest member of the polyol family and is authorized for use in foods in the EU under the same conditions as all other polyols (except that 0 kcal/g should be used for nutritional labelling purposes).

Authorization for use of erythritol in specific soft drinks is pending in the EU.
Erythritol (pronounced Ear-rith-ri-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which occurs naturally in many fruits and vegetables.

Erythritol is also commercially produced through a fermentation process, like those used to make beer, bread and cheese.
Erythritol is 70% as sweet as sugar but has zero calories and is primarily used as a sweetener to help replace calories from carbohydrates and added sugars in packaged foods and beverages.

In addition to providing sweetness, erythritol also provides taste and texture to many foods.
Erythritol is a sugar alcohol which acts as a sugar alternative in a variety of formulations.
Erythritol has only 0.2 calories per gram, compared to sugar which has 4 calories per gram, and can therefore help food and beverage brands limit calories and added sugars in their products.

One of the key features of erythritol is that it keeps the functional and textural properties of sugar in a range of food product categories.
Erythritol  also has 70% sweetness of sugar, making it easier to formulate in various food applications.
With an increased demand for low- and no-sugar options from consumers, erythritol is an effective ingredient which helps achieve guilt-free results for consumers looking for healthier food and beverage options.

Erythritol is a natural sugar alcohol, just like xylitol.
Sugar alcohols are carbohydrates that chemically have characteristics of both sugars and alcohols.
There are nearly zero carbs and zero calories per gram of erythritol.

Erythritol was first discovered in 1848 by a Scottish chemist named John Stenhouse.
Japan has been using erythritol since the early 1990s in candies, jellies, jams, chocolate (including the common chocolate bar), yogurt, beverages and as a natural sugar substitute, and it’s gained popularity in the U.S. more recently.

Although the name can be confusing, “sugar alcohols” have nothing to do with cocktails, since they don’t contain ethanol (aka alcohol) like alcoholic beverages.
Other sugar alcohols include:
*sorbitol/glucitol
*lactitol
*isomalt
*maltitol
*mannitol
*glycerol/glycerin
*xylitol

Once erythritol enters your body, it’s rapidly absorbed in the small intestine and bloodstream with only about 10 percent entering the colon.
The other 90 percent is excreted in the urine.
It essentially goes through your system untouched with zero metabolization.

USES and APPLICATIONS of ERYTHRITOL:
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 Erythritol's 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.
Erythritol is used as a food additive and sugar substitute.

Erythritol is widely used in the food and beverage industry as a low-calorie sweetener.
Erythritol is commonly found in sugar-free and reduced-sugar products such as chewing gum, candies, chocolates, baked goods, and desserts.

Erythritol is also used as a sweetening agent in soft drinks, flavored waters, and energy drinks, often in combination with high-intensity sweeteners like stevia to provide bulk and improve taste balance.
In dietary and health-focused products, erythritol is especially suitable for people with diabetes, as it does not significantly affect blood glucose or insulin levels.

Erythritol is widely used in ketogenic, low-carbohydrate, and weight-management foods.
Additionally, erythritol is tooth-friendly and does not contribute to tooth decay, making it a preferred sweetener in oral health products.
In the pharmaceutical industry, erythritol is used as an excipient in tablets, lozenges, and syrups.

Erythritol serves as a sweetening agent in oral medicines and is commonly included in chewable tablets and pediatric formulations to improve taste and patient compliance.
In personal care and cosmetic applications, erythritol is used as a humectant and flavoring agent in toothpaste and mouthwash.

Erythritol may also be incorporated into lip care products and cosmetics to enhance sweetness, mouthfeel, and overall sensory properties.
Erythritol is also valued for its functional properties, such as providing a cooling sensation in confectionery and oral care products.

Erythritol can act as a carrier or filler for flavors and active ingredients and is sometimes used in food coatings and dusting powders.
In limited industrial and technical applications, erythritol is utilized in fermentation research, biotechnology processes, and as an intermediate in specialty chemical research.

WHAT EXACTLY IS ERYTHRITOL?
Erythritol belongs to a class of compounds called sugar alcohols.
Food producers use many sugar alcohols such as xylitol, sorbitol, and maltitol.
Most of them function as low calorie sweeteners in sugar free or low sugar products.

Most sugar alcohols are found in small amounts in nature, especially in fruits and vegetables.
Because of the way these molecules are structured, they can stimulate the sweet taste receptors on your tongue.
However, erythritol appears to be quite different from the other sugar alcohols.

To begin with, Erythritol contains many fewer calories:
*Table sugar: 4 calories per gram.
*Xylitol: 2.4 calories per gram.
*Erythritol: 0.24 calories per gram.

With only 6% of the calories of sugar, it still provides 70% of the sweetness.
In large-scale production, erythritol is created when a type of yeast ferments glucose from corn or wheat starch.
The final product looks like powdery white crystals.

Erythritol is a sugar alcohol used as a low calorie sweetener.
Erythritol provides only about 6% of the calories found in an equal amount of sugar.

IN WHAT PRODUCTS IS THE POLYOL ERYTHRITOL USED?
Food applications Diet or calorie-reduced beverages are the most popular application for erythritol (European safety number E 968; International number INS 968).
Use of high potency sweeteners in such beverages typically results in lack of mouthfeel and is associated with certain unwanted off-tastes like astringency, bitterness and irritant.

Erythritol is capable at relatively low concentrations (1-2%) to modify the sweetness profile to become more sugar-like by adding mouthfeel and masking some of the unwanted off-tastes.
The polyol erythritol is also often used in tabletop sweeteners because it resembles the taste, appearance and crystallinity of sucrose, without adding the calories.

Like in diet beverages, Erythritol is mostly used in combination with high potency sweeteners and can likewise modify their flavour profile to become more sugar-like.
Also in dairy applications, erythritol is used e.g. in yogurt or custard to reduce sugar and/or calories without compromising too much on taste and mouthfeel.

In ice cream, erythritol is not only used to reduce calories but also to improve the texture and spoonability due to its freezing point depression.
In chewing gum, the polyol erythritol adds freshness because of its high cooling effect.

Erythritol's medium solubility results in a cooling effect and sweetness release that may last longer in comparison to high solubility sweeteners.
In chewing gum centres and sticks erythritol can provide a softer texture and greater flexibility.

The latter can be useful during processing where it reduces the risk that the chewing gum rope will break after extrusion and cooling.
Chocolate with 30% less calories (required in the EU for use of a calorie-reduced claim) can easily be made with erythritol using traditional manufacturing processes.

The cooling effect of erythritol combines well with mint-flavoured chocolate.
If cooling is unwanted it can be masked by using erythritol in conjunction with e.g. inulin which has a positive heat of solution.
New patent-pending technology has been developed to reduce the cooling effect of erythritol through co-melting it with specific hydrocolloids, carrageenan in particular (Vercauteren 2008).

Various types of candies can be made with erythritol.
Some can contain erythritol as the sole sweetener such as lozenges, resulting in an energy reduction of 90% or more.
Erythritol can be used to provide a high cooling effect in sherbet-filled stamped hard candies, or “sandwiched” in between two layers in deposited hard candies.

Excellent sugarfree fudge and fondant can be formulated with erythritol with a quality similar to conventional sugar-containing versions.
Erythritol’s medium solubility and crystallization behaviour (extremely high speed of crystallization) limits its use in gum confectionery.
Erythritol can however function very well as graining sugar in this application, also because of its low hygroscopicity.

In bakery applications, compared to sucrose, erythritol exhibits a different melting behaviour, more compact dough, less colour formation, and better moisture control.
Erythritol is often used in combination with maltitol to leverage its higher sweetness and humectancy properties.
This may also result in an improved baking stability (regular and finer crumb structure) and a softer end product like is the case with cake.

BENEFITS of ERYTHRITOL:
Erythritol offers a low-calorie sweetener option for sugar-free products.

*Erythritolhelps manage blood sugar levels safely.
Erythritol may Promote Healthy Blood Sugar Levels
Foods and drinks high in sweeteners like table sugar, agave, and corn syrup significantly impact blood sugar and insulin levels.

It’s recommended that everyone, including people with prediabetes and diabetes, limit added sugar to support healthy blood sugar regulation.
Choosing erythritol-sweetened products may help improve both short-term and long-term blood sugar control.
Unlike other sweeteners, your body absorbs erythritol through the small intestine and then excretes most of it through your urine.

*Erythritol has a Very Low Glycemic Index
The glycemic index (GI) is a measure of how quickly a food or drink raises blood sugar levels.
Erythritol has a glycemic index of 0-1, meaning it has little to no impact on blood sugar.
For reference, the GI of sucrose or table sugar is 65.4

*Erythritol may Curb Sugar Consumption
Though studies are limited, findings suggest that replacing sugar with erythritol may help improve glycemic control in people with diabetes.
Erythritol could also help reduce overall sugar consumption and its negative health effects.

*Erythritol may Help Reduce Calorie Intake
Erythritol contains only 5% of the calories found in sugar, so using it in place of table sugar can help you cut back on your calorie intake.
Compared to table sugar and the artificial sweetener sucralose, eating erythritol may help reduce hunger after eating, which can help you eat fewer calories.

*Erythritol could Protect Dental Health
A high-sugar diet damages the teeth and gums.
Cavity-promoting bacteria like Streptococcus mutans (S. mutans) feed on sugar and produce acids that break down tooth enamel, which is why consuming added sugar raises the risk of developing cavities.

Replacing sugary foods and drinks with those sweetened with erythritol may help improve dental health and protect against cavities.
Although the sugar alcohol xylitol is most commonly used in sugar-free chewing gum, erythritol has more powerful plaque-preventing powers than xylitol.
Erythritol prevents plaque by passing through bacterial membranes and interfering with growth pathways.

*Erythritol has Fewer Gastrointestinal Side Effects
Sugar alcohols can cause digestive upset when consumed in larger doses.
This is because most sugar alcohols are poorly absorbed, drawing water into the intestines.
They are also fermented by bacteria in the large intestine, which can cause diarrhea, bloating, and gas.

Unlike other sugar alcohols, erythritol is absorbed through the small intestine.
Only a small amount of erythritol reaches the large intestine, which is why it is better tolerated than sugar alcohols like sorbitol and xylitol.

NUTRITION of ERYTHRITOL:
Erythritol provides 0.2 calories per gram—3.8 calories less than table sugar—and is about 70% as sweet as sugar.
Sugar alcohols, also known as polyols, are sugar derivatives that naturally occur in some foods and are also commercially produced for use in the food industry.
Erythritol is naturally found in fruits and fermented foods, and is commercially produced by fermentation from a corn-derived sugar called dextrose.

HOW DO YOU USE ERYTHRITOL?
Erythritol is found in a number of products, including sugar-free candy, drinks, and foods.
Erythritol’s commonly added to low-carb and keto-friendly foods and beverages like cookies, sweets, and sugar-free sodas.
For cooking and baking, erythritol is available in granulated, powdered, and liquid forms.
Erythritol is commonly used in combination with other zero- and low-calorie sweeteners, like monk fruit and stevia.
Erythritol can be used to sweeten coffee and tea and also works well in baked goods like cakes and bread.

WHY ERYTHRITOL?
Stevia leaf extract and monk fruit extract sweeteners are 200 times sweeter than sugar, so a little bit goes a long way in replacing the sweetness of sugar.
However, in solid foods sugar provides many properties other than sweetness, such as bulk.
Erythritol adds the bulk of sugar and helps balance out the sweetness of stevia, making it easier for you to add just the right amount to your favorite foods and beverages.

FORMULATIONS of ERYTHRITOL:
Erythritol is a top performer in many formulations and applications.
Erythritol is available in a crystalline form — including different levels of granulated finesse — and it's heat stable, making it ideal for baked goods.
Erythritol is often paired with stevia, which allows food and beverage brands to stay within the daily recommended intake levels, while boosting the sweetness thanks to the sweetness profile of the stevia.

Some more of the beneficial characteristics of using erythritol in food product formulations include:
*Humectancy, helping products retain moisture
*Stability and thickening
*Texturising

In addition to its use in food and beverage formulations, erythritol is also used as a sweetener in pharmaceutical and dental products such as cough drops, medicinal syrups and toothpaste.

WHAT DO CONSUMERS THINK OF ERYTHRITOL?
Erythritol continues to grow in its use in food products, but its name recognition is not as universal among consumers as other sugar alternatives like stevia.

BENEFITS of ERYTHRITOL:
Using erythritol as a sweetener in food, beverage and even pharmaceutical formulations comes with a host of benefits, both for manufacturers and consumers.

*Similar sweetness level
Erythritol is approximately 70% sweet as sugar.

*Effects on blood sugar levels
Erythritol is an effective choice for consumers who need to lower their blood sugar levels, particularly those who are managing Type 2 diabetes.
In fact, research reveals that Erythritol has no effect on glucose or insulin levels and is quickly excreted from the body.

*Good for keto-friendly diets
Similarly, erythritol can be used in keto-friendly products because it does not add any carbohydrates to the nutrition label.

*Prevents tooth decay
Unlike regular sugar, erythritol is considered to be non-cariogenic, meaning it does not contribute to tooth decay.
Erythritol has even been shown to suppress harmful bacteria and prevent dental plaque.

WHAT IS ERYTHRITOL USED FOR?
Food manufacturers can use erythritol as a successful sugar replacement in a variety of applications, including ice cream and other frozen desserts, baked desserts, fruit preparations, cookies, biscuits, tabletop sweeteners, beverages and sauces.
Erythritol has become a staple in low- and no-sugar food products, particularly fuelled by consumers managing health issues such as diabetes and obesity.
Not only does erythritol meet these demands, it also achieves a similarly pleasant mouthfeel as sugar.

HOW IS ERYTHRITOL MADE?
Erythritol is a polyol sweetener which can be found in a number of food sources, including certain fruits as well as mushrooms, wine, soy sauce, and cheese.
However, when produced on a commercial scale, Erythritolmade from corn and yeast in a fermentation process and has a shelf life of up to 24 months.

Erythritol is a sugar replacement with a long track record of success; it was discovered in 1852 and received broad usage as a sugar alternative in Japan in the early 1990s.
By today's standards, Erythritol has zero calorie content, while acting as nearly a one-to-one match for the sweetness of sugar.

OCCURRENCE of ERYTHRITOL:
Erythritol occurs naturally in some fruits (watermelons, pears, and grapes in minimal amounts), and in fungus-fermented foods.

ABSORPTION AND EXCRETION of ERYTHRITOL:
Erythritol is absorbed rapidly into the blood, with peak amounts occurring in under two hours.
The majority of an oral dose (80 to 90%) is excreted unchanged in the urine within 24 hours.

BENEFITS of ERYTHRITOL:
*Functionality close to sucrose: 
Erythritol has the sweet taste and mouthfeel of sucrose....but with zero calories, enabling reduced-calorie claims that are impossible to achieve with traditional sucrose alternatives.

*Synergies with high intensity sweeteners: 
Clean & cool taste helps to mask off-flavors and adds much needed bulk after reducing sugar.

*Supports oral health: 
Erythritol does not contribute to caries or tooth decay and is proven to significantly reduce caries and dental plaque versus other polyols.

*No glycemic index: 
Erythritol does not raise blood glucose or insulin levels and can be safely used by diabetics.

*Great gastrointestinal tolerance: 
Erythritol is better tolerated and associated with less gastrointestinal side effects (e.g. flatulence, laxation) relative to other polyols.
Erythritol is a sugar replacement for food products that has minimal calories, and has similar flavour and texture characteristics as traditional sugar.
Growing in popularity, product launches with erythritol as an ingredient increased 47% between 2017 and 2019, clearly demonstrating the functionality of this sweetener.

ARE THERE ANY HEALTH-PROMOTING SWEETENERS?
The only two concentrated sweeteners I consider to be green-light foods—ones that should be maximized—may be blackstrap molasses and date sugar.
Other natural caloric sweeteners, such as honey, less processed cane sugars, and maple, agave, and brown rice syrups don’t appear to have much to offer nutritionally.

Date sugar is a whole food—just dried dates ground up into a powder—as are date and prune pastes, which can be homemade or purchased.
These are all good options for baking, but for sweetening drinks, the taste of molasses may be too strong, and the whole-food sweeteners don’t fully dissolve.

The sugar alcohols sorbitol and xylitol aren’t absorbed by the body and end up in the colon, where they can draw in fluid and cause diarrhea.
This is why they’re only used commercially in small quantities, such as in mints or chewing gum, as opposed to beverages.

A related compound, however, erythritol, is absorbed without the laxative effect.
Erythritol is found naturally in pears and grapes, but industrially, yeast is used to produce it.

Erythritol doesn’t cause cavities, and it hasn’t been implicated in fibromyalgia, preterm birth, headaches, hypertension, or brain disorders, like other low-calorie sweeteners, but concerning new data suggests it could increase the risk of blood clots and so should be avoided until further notice.

Erythritol is made through a yeast fermentation process and contains zero calories, making it a perfect option for crafting delicious products with reduced or no added sugars.
Erythritol also helps maintain the necessary bulk in formulations after sugar reduction.

HISTORY of ERYTHRITOL:
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. submitted a formal generally recognized as safe (GRAS) affirmation petition with the US FDA.
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.

ETYMOLOGY of ERYTHRITOL:
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.

PROPERTIES of ERYTHRITOL:
Calories in erythritol.
Sugar has 4 calories per gram but erythritol has zero.
That's because your small intestine absorbs Erythritol quickly and gets it out of your body through urine within 24 hours.
This means erythritol doesn't have a chance to "metabolize"—turn into energy in your body.

Taste.
Erythritol tastes sweet.
Erythritol's similar to table sugar.

Appearance.
Erythritol's in the form of white crystal granules or powder.

PHYSICAL and CHEMICAL PROPERTIES of ERYTHRITOL:
Molecular Weight: 122.12
Crystal system: tetragonal
Crystal shape: flat rectangular prism with multiple facets on ends
Color: transparent
Stability on air: stable
Description: White Crystal, Odourless    
Identification & solubility: Pass Test    
Particle size: 18-60    
Active Ingredients: m / m 99.5-100.5    
Melting range℃: 119-123℃    

Reducing sugar (as glucose)%: ≤0.3    
Loss on Drying    %: ≤0.2
Residue on ignition %: ≤0.1    
PH Value: 5.0-7.0    
Heavy metals: ppm ≤5.0
Chemical formula: C4H10O4
Molar mass: 122.120 g·mol−1
Density: 1.45 g/cm3
Melting point: 121 °C (250 °F; 394 K)

Boiling point: 329 to 331 °C (624 to 628 °F; 602 to 604 K)
Solubility in water: 61% w/w (25 °C)[1]
Magnetic susceptibility (χ): −73.80·10−6 cm3/mol
Arsenic (As): ppm ≤0.3    
Lead (Pb): ppm ≤0.5    
Ribitol and glycerol (dry basis) %: ≤0.1
Appearance Form: crystalline
Color: white
Odor: odorless

Odor Threshold: No data available
pH: No data available
Melting point/freezing point:
Melting point/range: 120 - 123 °C
Initial boiling point and boiling range: 329 - 331 °C at 1.013 hPa
Flash point: Not applicable
Evaporation rate: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available

Vapor pressure No data available
Vapor density No data available
Density ca.1,451 g/cm3 at 20 °C
Relative density No data available
Water solubility No data available
Partition coefficient:: n-octanol/water
log Pow: ca.-2,29 at 25 °C 
Autoignition temperature: ca.440 °C
Decomposition temperature: No data available

Viscosity 
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: No data available
Molecular Weight: 122.12    
XLogP3: -2.3    

Hydrogen Bond Donor Count: 4    
Hydrogen Bond Acceptor Count: 4    
Rotatable Bond Count: 3    
Exact Mass: 122.05790880    
Monoisotopic Mass: 122.05790880    
Topological Polar Surface Area: 80.9 Ų
Heavy Atom Count: 8    
Formal Charge: 0    

Complexity: 48    
Isotope Atom Count: 0    
Defined Atom Stereocenter Count: 2    
Undefined Atom Stereocenter Count: 0    
Defined Bond Stereocenter Count: 0    
Undefined Bond Stereocenter Count: 0    
Covalently-Bonded Unit Count: 1    
Compound Is Canonicalized: Yes

FIRST AID MEASURES of ERYTHRITOL:
-Description of first-aid measures:
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Make victim drink water (two glasses at most). 
Consult doctor if feeling unwell.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of ERYTHRITOL:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up: 
Collect, bind, and pump off spills. 
Observe possible material restrictions.
Take up dry. 
Dispose of properly.

FIRE FIGHTING MEASURES of ERYTHRITOL:
-Extinguishing media:
*Suitable extinguishing media:
Water 
Foam 
Carbon dioxide (CO2) 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of ERYTHRITOL:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
-Personal protective equipment:
*Eye/face protection:
Use Safety glasses
*Skin protection:
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of ERYTHRITOL:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.
Storage stability
Recommended storage temperature: -20 °C

STABILITY and REACTIVITY of ERYTHRITOL:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
no information available