Origin

Erythritol is a naturally occurring substance found in various fruits, including pears, melons, and grapes, as well as in mushrooms. It is also present in fermented foods such as wine, soy sauce, and cheese, highlighting its widespread presence in both fresh and fermented products.

Also Known As

Erythritol is recognized by several names, each reflecting its chemical or commercial identity. Here are a few alternate names:

• Sugar alcohol
• Polyol
• E968 (when used as a food additive)

Usages

This zero-calorie sweetener is extensively used in the food industry, particularly in low-sugar, sugar-free, and carb-free products. Its usage spans a wide range of products, from baked goods and candies to beverages and dairy products, offering a sweet taste without the added calories or carbohydrates.

Overview

Discovered in 1848 by the Scottish chemist John Stenhouse, Erythritol has since become a popular choice for those looking to reduce their sugar intake. It closely resembles regular granulated sugar in appearance but does not contribute calories, making it an attractive option for weight management and diabetic diets.

• Zero-calorie sweetener
• Does not affect blood sugar levels
• Ideal for low-carb and sugar-free diets

Common Dosage

The typical serving size for Erythritol is 2 teaspoons (tsp) or approximately 8 grams. This serving size is often recommended for those looking to sweeten their food or beverages without adding extra calories.

Summary

Erythritol is a versatile and widely used sweetener, valued for its zero-calorie content and natural occurrence in fruits and fermented foods. Its discovery over a century ago has led to its widespread use in a variety of food products, catering especially to those on low-sugar or diabetic diets.

• Naturally found in fruits and fermented foods
• Zero-calorie, does not affect blood sugar levels
• Commonly used in a wide range of low-sugar and sugar-free products

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