What is Erythritol

“What is Erythritol”

In this article we will try to explane “what is Erythritol“.

"What is Erythritol"

“What is Erythritol”

It is a sugar alcohol (polyol) that is used in food production. 1848 British chemist John Stenhouse has discovered Erythritol. This compound is sweeter than sugar (also called table sugar) 60-70% and it almost doesn’t have calories. This dietary supplement also doesn’t cause tooth decay. It is certificated as tooth-friendly. This sugar alcohol almost absorbed by the body. It is free to exit a body and doesn’t effect on blood sugar. Other sugar alcohols is less good as this. They can cause gastric problems. But Erythritol is one of the best of food additive of this type. If rightly say it has 0.2 kilocalories per gram (sugar has 4 kilocalories per gram or 95% less than other sugars carbohydrates). United States and Japan officially announced that this ingredient is zero-caloric (non-caloric).

“What is Erythritol”

erythritol

erythritol

what is erythritol

what is erythritol

It is dietary supplement in the use of sugar substitutes. It is found naturally in products like wine and cheese. To know exactly “what is Erythritol” we will write some chemical information. By chemical process Erythritol is gotten exactly from starch and corn. Starch is taken and first treated with enzymes (biological molecules which catalyze increasing the rates of chemical reactions) for getting it into glucose. After that glucose is mixed with yeast (unicellular microorganisms) and at the end of the process we get Erythritol. But to get it in crystals form it first heated to remove all the yeast and then dried to evaporate all water from it. Then crystals are washed from impurities, redissolved and purified one more time but now with chemical filters. After all this processes we get little crystals safe for human consumption.

“What is Erythritol”

Like i mention before you can find it in fermented foods like cheese or wine and you can find it in fruits like melons or pears. It produces from glucose in fermentation with yeast (unicellular microorganism but some forms can become multicellular). It doesn’t cause laxative effects because before it enters to the large intestine it is first 90% absorbed by the body competing with other sugar alcohols like maltitol and xylitol which can cause borborygmi or nausea. This sugar alcohol doesn’t give much energy to body because it has only 0.2 kilocalories per gram.

“What is Erythritol”

Looking in whole internet we could find only that doses over 50 grams can increase risk to get borborygmi and nausea. It is chance to get allergic (urticaria) but again…in LOTS of grams used at one time. Officially it has no side effects in normal usage. Lots of studies were done and almost no Erythritol negative reactions were found.
Japans use it since 1990. They make chocolade, chewing gums, cookies, sugar substitute, flavored drinks, jellies and more products which need sweetness. At this moment (2012) it approved in about 50 countries. Lots of people already know “what is Erythritol“. Huge countries like Canada, Mexico, European Union, Australia, Brazil and United States also use this compound. For example let’s take United States. In U.S. it is 100% used in sugar substitutes, about 60% used in cookies, creams and chewing gum, about 40-50% used in candies, about 7% used in diet production about 1.5% used in beverages (for example Sprite green).

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