Processed
Granular
A tier
Granular erythritol is the table-crystal form: white grains that look like sugar, measure like sugar, and leave a cooling sparkle if they do not fully dissolve. Coffee, yoghurt, and many 1:1 baking bags use this cut. In a cold drink you may still chew sweetness. It recrystallises on muffin tops as the bake dries. About 70% as sweet as sucrose, so many bags are already blended; this variety is the unblended granule. A good lot is free-flowing and almost odourless. Laxative effects show if you eat it like sweets.
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Characteristics
Preparations
Traits
History
Commercial erythritol crystals reached Japanese tabletop use as a low-calorie granule.
US approval put granular erythritol into diet foods and later keto pantries.
1:1 granular pouches became the visible face of erythritol in Western shops.
Bakers learned to mix granular with a fine grind to limit crust recrystallisation.