Erythritol is a natural sweetener, but it is more like sugar alcohol. It is derived from dextrose and then fermented with a few fungi. It has about 60% of the sweetening power of table sugar, doesn't promote tooth decay. Sugar alcohols are different from other sweeteners because they can cause gas or diarrhoea, especially if eaten in large quantities.
The fermentation makes erythritol of dextrose with the fungus Moniliella pollinia. The fermentation occurs in large vessels that are sealed to keep oxygen levels low. This prevents yeast from growing, which would compete with the Moniliella pollinic for the sugar.
The Moniliella pollinia convert the glucose into erythritol. Erythritol has almost zero calories, but it is slowly absorbed into the bloodstream, so it doesn't cause a big spike in blood sugar or insulin.
Erythritol is a natural sweetener with zero calories. It is present in many fruits and vegetables. It is zero calories, zero glycemic indexes and zero glycemic loads. Erythritol is a versatile sweetener that can be used as a 1:1 replacement for sugar, as a sugar substitute in baking, as a sugar substitute in drinks, to correct sweetness in other foods, as a glazing agent and as a bulk sweetener.
Unlike most sugars, erythritol doesn't contain fructose or glucose. It contains four calories per gram. It's commonly used as a food additive and present in many foods and drinks: including bakery goods, sweets and soft drinks. Apart from being used as a food additive, it also has uses in medicine and manufacturing.
As a consumable sweetener, it has erythritol advantages over other polyols. In manufacturing, it has application in polyurethanes and cosmetics. It is present in various processed foods, including chocolate, chewing gum, salad dressings, frostings, and a variety of fat-reduced and diabetic food products.
