Processed

Erythritol

Erythritol is a four-carbon sugar alcohol produced commercially by fermenting glucose with food-grade yeasts or other approved microbes, then crystallising a clean white bulk sweetener. It delivers about sixty to seventy percent of sucrose sweetness with a cooling mouthfeel and roughly zero usable calories for most people, because much of it is absorbed and excreted unchanged. Bakers and confectioners use it to rebuild bulk and freeze-point depression lost when sugar is removed, often in partnership with high-intensity sweeteners that cover the sweetness gap. Crystals dissolve in water, resist browning, and stay fairly stable in heat, though pure erythritol can recrystallise in chocolates and frostings if formulas are not balanced. It is gentler on blood glucose than many polyols and typically causes less gastrointestinal distress at moderate servings than sorbitol or maltitol, though large loads may still affect sensitive people. Food grades specify assay, reducing sugars, and particle size for tabletop blends and industrial dry mixes.

Also known as: E968, Erythritol, E968