Erythritol is a polyalcohol obtained from the fermentation of carbohydrates with a sweetening power equal to 70% of that of sugar. The flavor profile is very similar to sucrose, it is soluble in water and provides fewer calories than common sugar.
Erythritol is used for the preparation of sweets and baked goods.
It is often used in combination with other sweeteners to increase the sweetness of ingredients, add body and mask unwanted aftertaste. For these characteristics it is a useful alternative to traditional sugar.
The intake of food / drinks containing erythritol in place of sugar contributes to the maintenance of the mineralization of the teeth and induces a lower increase in blood glucose after ingestion.
Erythritol occurs naturally in foods of plant origin, especially fruit and mushrooms.
Over 90% of ingested erythritol is readily absorbed in the small intestine through passive diffusion. This fraction is not metabolized and is excreted unchanged in the urine. The remaining fraction (<10%) reaches the large intestine where it is only partially metabolized.
The caloric value of erythritol is very low, equal to 0.2 kcal / g.