Erythritol is a sugar alcohol used as a low-calorie sweetener. It occurs naturally in some fruits and fermented foods but is usually produced commercially via fermentation of glucose by yeast. In supplements, erythritol is favored for its sweet taste, low glycemic impact, and gut-friendly profile compared to other sugar alcohols.
It provides about 0.2 kcal per gram—much less than sugar—and does not raise blood glucose or insulin levels, making it suitable for individuals managing blood sugar, including athletes on low-carb diets.
Erythritol is commonly used in protein bars, meal replacement shakes, and electrolyte powders to improve taste without adding calories or sugar spikes.
Synonyms:
Sugar alcohol, E968
Benefits:
- Low-calorie sweetening
- Does not raise blood sugar or insulin
- Tooth-friendly and non-cariogenic
- Better gastrointestinal tolerance than other sugar alcohols
Sources:
- Found in pears, grapes, and fermented foods
- Commercially produced from corn or wheat starch via fermentation
Observations:
Generally well tolerated up to 1 gram/kg body weight. High intake may cause mild digestive upset in sensitive individuals, though less commonly than xylitol or sorbitol. Often combined with stevia or monk fruit for a more sugar-like flavor.
Areas of Study Related:
Nutritional Biochemistry, Food Science, Endocrinology, Sports Nutrition