Erythritol
The short version
A naturally occurring sugar alcohol — calorie-free, kind on blood sugar, but recently linked to cardiovascular event signals.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Naturally present in fruits, fermented foods, and human plasma. Commercial production is by yeast fermentation of glucose (typically Moniliella pollinis or Yarrowia lipolytica), yielding food-grade material since the 1990s. Mass-market visibility grew with stevia + erythritol blends such as Truvia.
How it's used
Used in 'natural' sweetener blends, keto and low-carb products, sugar-free chocolate, and beverages. About 60–70% as sweet as sucrose with near-zero calories (~0.2 kcal/g) and minimal effect on blood glucose. Historically the best-tolerated polyol because it is absorbed in the small intestine and excreted unchanged in urine.
Safety profile
No ADI specified. Historically considered the safest sugar alcohol. A 2023 Nature Medicine study (Witkowski et al.) linked elevated blood erythritol with increased risk of major adverse cardiovascular events and in-vitro thrombosis. The relationship between dietary intake and blood levels in humans is debated and under further investigation.
Physical & chemical properties
White crystalline powder, very soluble in water with a strong cooling sensation (the most negative heat of dissolution of any polyol). Non-hygroscopic. Stable to heat and acid.
Regulation worldwide
Permitted globally. EU laxative-warning threshold higher than for other polyols due to better GI tolerance.
Educational information only. Not medical or dietary advice.