ERYTHRITOL

Erythritol is used as a low-calorie sugar substitute in a wide range of food products.
Erythritol is commonly used in sugar-free chewing gum, candies, and confectionery products.
Erythritol is used in baked goods such as cookies, cakes, and pastries.

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 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
When it comes to sugar substitutes, erythritol has become a popular option for those who crave sweetness without the calories associated with many natural sugars.
Erythritol is a natural sugar alcohol and polyol.

Erythritol is often used as a sugar substitute due to its remarkable ability to mimic the taste of sucrose (table sugar) without the caloric impact.
Whilst erythritol is typically associated with artificial sweeteners, it is naturally found in small amounts in some fruits like watermelon, grapes and pears, as well as in fermented foods like soy sauce and cheese.
Erythritol has become a popular ingredient in packaged foods for people looking to reduce sugar consumption without sacrificing sweetness.

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.
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 a type of sugar alcohol that naturally occurs in some fruits but is often industrially produced from fermented corn.

Erythritol’s about 70% as sweet as sugar and is known for its minimal impact on blood glucose and insulin levels.
Because of this, Erythritol's a common ingredient in "healthy" alternatives for people with diabetes or those following ketogenic or low-carb diets.
Erythritol is a sugar alcohol naturally found in fruits and fermented foods.

However, the erythritol used in processed foods is produced commercially, often in much higher quantities than the body would ever encounter through diet alone.
Erythritol's popularity stems from its sweet taste, low calorie content, and lack of impact on blood sugar, making it a favorite among those following low-carb diets and lifestyles.
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).
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.
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.
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.

Artificial sugars like aspartame and saccharine, on the other hand, can be up to 700 times sweeter than sugar.
Our bodies naturally create sugar alcohols, including erythritol.
Erythritol is also commercially manufactured by fermenting corn.

That commercially made erythritol is added to foods — and that’s where things get messy.
Erythritol is made by our own bodies as part of our metabolism, but at very low levels.
Naturally occurring erythritol isn’t the problem. 

Erythritol, a common artificial sweetener, has become one of the most popular in the class that is known as sugar alcohols.
Low amounts of erythritol occur naturally in fruits and vegetables.
Erythritol products like low-calorie, low-carbohydrate, “zero sugar” and “keto” foods (including sugar-free chocolate bars and ice creams, zero-calorie sodas and even packaged keto snacks) substitute the sweetener for table sugar.

Erythritol is derived from natural sources , offers a smooth application, especially in dessert and pastry recipes, thanks to its taste similar to sugar and its powder form.
Erythritol is calorie-free , has a glycemic index of 0, and does not raise blood sugar.
Thanks to its finely ground structure, Erythritol dissolves easily in creams, cheesecakes, cookies, cakes, and sauces, ensuring a homogeneous mixture.

Erythritol is an ideal sweetener for those on diets, keto and low-carb diets, and those who want to prepare sugar-free recipes.
Erythritol is a type of sugar alcohol.
Erythritol occurs naturally in some fruits and fermented foods, while manufacturers add a industrially fermentated version to low sugar and sugar-free food and drink options.

The United States Food and Drug Administration (FDA) approved erythritol for use as a food additive in the U.S. in 2001.
Erythritol has benefits as a sugar replacement.
Alternative sweeteners such as erythritol can make this easier by replacing sugar without sacrificing sweetness.

Erythritol sweetener is an ideal product for sweetening all kinds of desserts that don't require thickening, especially puddings, rice puddings, and hot and cold beverages, as well as muesli and similar foods.
Erythritol is practical to use.
Erythritol has 70% of the sweetness of sugar.

Erythritol is less sweet than sugar, so take this into account when using it in your recipes.
You can achieve the same taste as sugar by using 1+1/3 measures of Erythritol instead of 1 measure of sugar.
Erythritol occurs naturally in fruits such as grapes and watermelon, various vegetables and mushrooms, and fermented products.

Erythritol provides a sugar-like taste profile.
Erythritol is sugar-free.
Erythritol improves the quality of a healthy life.

Erythritol has no calories because it is not digested, and its glycemic index is zero.
Erythritol contains 0 calories.
Erythritol's suitable for reducing calories in your recipes.

You can safely use Erythritol in desserts that don't require a thick consistency.
Excessive consumption may have a laxative effect.
Erythritol does not damage tooth enamel and does not cause tooth decay.

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 used as a food additive and sugar substitute.

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.
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 the meso-diastereomer of butane-1,2,3,4-tetrol.
Erythritol has a role as an antioxidant, a plant metabolite and a human metabolite.
Erythritol is a four-carbon sugar that is found in algae, fungi, and lichens.

Erythritol is twice as sweet as sucrose and can be used as a coronary vasodilator.
Erythritol has been reported in Aureobasidium, Ramalina usnea, and other organisms with data available.
Erythritol is a four-carbon sugar that is found in algae, fungi, and lichens.

Erythritol is twice as sweet as sucrose and can be used as a coronary vasodilator.
Erythritol is a sugar alcohol used as a low calorie sweetener.
Eating a large amount of Erythritol may cause digestive issues, including nausea.

Erythritol may also be associated with blood clots and heart problems.
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.
This evidence-based article reviews the benefits and possible side effects of 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.

USES and APPLICATIONS of ERYTHRITOL:
In chewing gum, 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.
Areas of Application of Erythritol: Cake, cookie, pastry and cheesecake recipes, Creams, frostings and glazes, Sweet sauces and syrups, Hot and cold drinks, Keto and low-carb recipes.

In chewing gum centres and sticks erythritol can provide a softer texture and greater flexibility.
The latter can be useful during processing where Erythritol 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.

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.

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 used as a low-calorie sugar substitute in a wide range of food products.

Erythritol is commonly used in sugar-free chewing gum, candies, and confectionery products.
Erythritol is used in baked goods such as cookies, cakes, and pastries.
Erythritol is added to beverages including low-calorie drinks and sugar-free soft drinks.

Erythritol is used in dairy alternatives such as sugar-free ice cream and flavored yogurts.
Erythritol is used in tabletop sweeteners as a direct replacement for sugar.
Erythritol is widely used in ketogenic and low-carb food formulations.

Erythritol is used in pharmaceutical products as a sweetening agent in syrups and chewable tablets.
Erythritol is included in oral care products such as toothpaste and mouthwash.
Erythritol is used in combination with other sweeteners to improve taste and sweetness profile.

Erythritol is used in functional foods designed for diabetic and weight-management diets.
Erythritol is used in flavor masking applications to reduce bitterness in certain formulations.

-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.

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.

HOW IS ERYTHRITOL PRODUCED?
Erythritol is commercially produced through a natural fermentation process using a yeast called Moniliella pollinis.
This yeast ferments glucose from various plant-based sources, such as corn or wheat starch and the resulting liquid is then filtered and purified to obtain erythritol crystals.
This production method is similar to the way other sugar alcohols (like xylitol) are made, and they could be considered more natural than artificial sweeteners, although they are often used in combination.

WHAT IS THE CHEMICAL COMPOSITION OF ERYTHRITOL?
Erythritol is a four-carbon sugar alcohol with the molecular formula C4H10O4.
Erythritol's chemical structure is characterised by four carbon atoms, ten hydrogen atoms and four oxygen atoms.
Erythritol's unique chemical composition is directly responsible for its sweet taste and special properties.
Erythritol's virtually calorie-free, containing only 0.24 calories per gram, in stark contrast to table sugar's 4 calories per gram.
This high level of sweetness and low caloric profile makes Erythritol a valuable tool for those managing their caloric intake.

WHAT FOODS CONTAIN ERYTHRITOL?
Below are just a few of the foods you will find on supermarket shelves that contain erythritol:-
*Sugar-free gum
*Sugar-free lollies
*Sugar-free baked goods
*Sugar-free chocolate
*Low-calorie or sugar-free beverages
*Sugar-free jams and jellies
*Protein bars
*Sugar-free syrups
*Low-carb or keto-friendly foods
*Sugar-free ice cream
*Sugar-free energy drinks
*Flavoured water enhancers
*Low-sugar or sugar-free protein powders
*Nutritional supplements
Erythritol is now one of the most popular “natural” zero-calorie sweeteners available.

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.

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.

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.

WHY IS ERYTHRITOL SO POPULAR?
*Zero calories
*Low glycemic index
*Tooth-friendly
*Keto & diabetic-friendly
*Naturally derived

PROPERTIES
Calories in erythritol.
Sugar has 4 calories per gram but erythritol has zero.
That's because your small intestine absorbs it 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.
It's similar to table sugar.

Appearance.
It's in the form of white crystal granules or powder.
Erythritol is a popular sugar substitute found in many low-calorie, keto, and high-protein products.
From sugar-free protein bars to low-carb desserts and energy drinks, erythritol is marketed as a natural, zero-calorie sweetener that doesn’t spike blood sugar.
But recent peer-reviewed research suggests this sugar alcohol may not be as harmless as it seems.

NUTRITIONALLY, HOW DOES ERYTHRITOL COMPARE TO TABLE SUGAR?
***Caloric Content:
Erythritol provides sweetness in foods with minimal calories.
In fact, it's considered almost calorie-free, making Erythritol an attractive choice for those aiming to reduce their caloric intake.

***Impact on Blood Sugar:
Erythritol has a low glycemic index (GI), and studies have shown it does not significantly affect blood sugar levels.
This feature is particularly beneficial for individuals with diabetes or those focused on maintaining steady blood sugar levels.

***Dental Health:
Erythritol is classed as tooth-friendly because it doesn't promote tooth decay or cavities.
Harmful oral bacteria cannot metabolise erythritol efficiently, making it a healthier choice for your teeth compared to sugar.

***Digestive Tolerance:
Erythritol is typically well-tolerated by most people when consumed in moderation.
Unlike some other sugar alcohols, like sorbitol, Erythritol has less potential for digestive discomfort.

However, foods containing any polyols including erythritol are still required to carry a warning that excess consumption may have a laxative effect.
Whilst Erythritol appears to be a good alternative to table sugar, it's also important to note that its sweetness level per gram is slightly less than that of sucrose.
As a result, more Erythritol may need to be used to achieve the same level of sweetness as sweetness in your recipes and cooking.

There are many benefits to using Erythritol as a sugar substitute.
With a very low-calorie content, a low glycemic index and tooth-friendly properties, Erythritol makes it a viable option for those seeking to reduce their sugar intake without sacrificing sweetness.
Overall, Erythritol offers a sweet solution for individuals seeking sugar alternatives to satisfy their sweet tooth.

STORAGE CONDITIONS of ERYTHRITOL:
*Store Erythritol in a cool, dry place away from sunlight.
*Erythritol is recommended to keep it away from moisture.
*Close the packaging tightly after each use.
*The recommended consumption date is indicated on the packaging.

KEY FEATURES of ERYTHRITOL:
*Calorie-free and sugar-free.
*Glycemic index 0
*Powder form – easily soluble.
*Very similar to the taste of sugar.
*Suitable for keto and diet

HEALTH of ERYTHRITOL:
Like most sugar alcohols, erythritol is not as sweet as sugar: It’s only about 60-80 percent as sweet.
When we consume erythritol, we don’t completely digest it so it does not provide calories.
Its lack of calories makes erythritol unique among sugar alcohols, most of which have around two calories per gram (for reference, sugar has about four calories per gram).

Erythritol’s contributions to health go beyond the potential to replace calories from carbohydrates and sugar in our diet.
Two areas where erythritol is known for its positive effects are oral health and blood sugar.

***Oral Health
Sugar alcohols like erythritol have been shown to benefit oral health in a number of ways.
Primarily, because they are noncariogenic: in other words, they don’t contribute to cavity formation.
Erythritol inhibits the growth of a specific type of oral bacteria (Streptococcus mutans) known to be associated with cavities.

Therefore, sugar alcohols like erythritol do not promote tooth decay.
Some sugar alcohols like xylitol and erythritol are also considered nonacidogenic, which means they help decrease the amount of acid produced by the oral bacteria that can damage tooth enamel.
Because of these attributes, the FDA has recognized erythritol and other sugar alcohols as beneficial to oral health.

***Blood sugar
Erythritol is absorbed in the small intestine, but it is not fully metabolized.
Instead, Erythritol is eliminated unchanged from the body, mainly through the urine.
This makes erythritol helpful for people with diabetes because it doesn’t provide carbohydrates, sugar, or calories, and therefore does not affect blood glucose levels or insulin secretion.

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 AND HEALTH of ERYTHRITOL:
When we consume erythritol, it passes through the body without being broken down or digested so it provides no calories.
Since Erythritol does not provide carbohydrates, it doesn’t initiate the same insulin response as it would if someone had consumed regular sugar.
Clinical studies have also shown that erythritol does not affect blood serum glucose or insulin levels.
Moreover, the FDA has approved the use of a “does not promote tooth decay” health claim in labeling for sugar-free foods that contain erythritol.

HIGHLIGHTS of ERYTHRITOL:
Erythritol is a type of carbohydrate called a sugar alcohol, or polyol.
Erythritol is unique from other sugar alcohols because it contains zero calories.
Erythritol occurs naturally in a variety of fruits, vegetables, and fermented foods and beverages. It is also commercially produced through fermentation. Our bodies also produce smaller amounts of erythritol during glucose metabolism.

Erythritol does not impact blood glucose or insulin secretion and contributes to oral health.
Erythritol’s safety has been confirmed by numerous health authorities around the world, including the U.S. Food and Drug Administration and World Health Organization. Erythritol is approved for use in more than 60 countries.

ERYTHRITOL ESSENTIALS:
Erythritol (pronounced Ear-rith-ri-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables.
Erythritol is also commercially produced by fermentation from a simple sugar derived from corn, called dextrose.

Erythritol is used as a zero-calorie sweetener to help replace calories from carbohydrates and added sugars in packaged foods and beverages.
In addition to providing sweetness, erythritol also helps foods retain moisture.

Erythritol safety has been reviewed and confirmed by health authorities around the world.
Based on these extensive reviews, erythritol is approved for use in more than 60 countries.
Japan was the first country to approve erythritol for use in foods in 1990.

The World Health Organization confirmed its safety in 1999 and in 2001, the U.S. Food and Drug Administration (FDA) also recognized erythritol as safe.
Since then, the European Commission and European Food Safety Authority have issued scientific opinions on erythritol and approvals for its use.
Erythritol is better tolerated than sorbitol or mannitol, so foods that contain erythritol do not need to carry that warning label.

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