Erythritol
Score impact
+0.10
points/product
Description
Erythritol (E968) is a natural sweetener belonging to the polyol or sugar alcohol family. It occurs naturally in fruits such as melons, pears, and grapes, as well as in fermented foods like wine, beer, and cheese. Industrially, it is obtained by fermenting glucose with yeasts of the genus Moniliella pollinis or Trichosporonoides megachiliensis. The process involves enzymatic hydrolysis of corn or wheat starch to obtain glucose, which is then fermented by osmophilic yeasts to produce erythritol. Subsequently, it is purified by filtration, crystallization, and drying.
Physically, it is a white crystalline powder, odorless, with a sweetening power of 60-80% of table sugar (sucrose) and a very similar taste, without bitter aftertaste. It has a caloric content of 0.2 kcal/g (compared to 4 kcal/g for sucrose), making it a practically non-caloric sweetener. Its glycemic index is zero, so it does not affect blood sugar levels.
Erythritol was approved as a food additive in the European Union in 2006 (Regulation EC 1333/2008) and has been evaluated by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). EFSA established an Acceptable Daily Intake (ADI) of 0.7 g/kg body weight, while WHO did not set an ADI, considering it safe for human consumption.
The overall safety assessment is very high: no significant adverse effects have been identified in animal or human studies, except possible gastrointestinal discomfort at very high doses. It must be labeled as 'erythritol' or 'E968'. It is suitable for diabetics and people following low-calorie diets.
In summary, erythritol is a safe, natural, and versatile food additive, widely used in the food industry.
Erythritol is mainly used as a tabletop sweetener, in confectionery products (chewing gum, candies, chocolates), soft drinks, dairy products (yogurts, ice cream), desserts, jams, bakery and pastry products, as well as in foods for diabetics and 'light' or 'sugar-free' products.
In the Spanish market, it is found in brands such as 'Eritritol Hacendado' (Mercadona), 'Eritritol Naturgreen', 'Eritritol Dietmed', and in products like sugar-free chewing gum (Orbit, Trident), 'sugar-free' chocolates (Torras, Valor), and 'zero' beverages (Coca-Cola Zero, although this uses aspartame and acesulfame K). The limits authorized by Regulation EC 1333/2008 are 'quantum satis' (sufficient quantity) for most categories, except in some products where a maximum is specified (e.g., 30 g/kg in flavored desserts). In the United States, the FDA has recognized it as GRAS (Generally Recognized as Safe) since 2001, with no specific limits. In Japan, it is also approved without restrictions. Comparatively, the EU is more restrictive in certain categories, but in general, erythritol enjoys broad global acceptance.
Erythritol is well tolerated by most people. Unlike other polyols (such as sorbitol or xylitol), it does not cause significant laxative effects because it is rapidly absorbed in the small intestine and excreted unchanged in urine. However, at very high doses (above 0.7 g/kg body weight), it may cause gastrointestinal discomfort such as bloating, gas, or mild diarrhea, due to a small fraction reaching the colon and being fermented by the microbiota. A 2014 study (EFSA Journal) concluded that erythritol has no adverse effects on oral health (does not cause cavities) and does not affect glucose or insulin levels.
No interactions with medications have been documented. Sensitive populations include people with irritable bowel syndrome (IBS) or functional digestive disorders, who may experience discomfort at lower doses. EFSA and WHO consider erythritol safe for the general population, including children and pregnant women, within established limits. There is no evidence of carcinogenic, genotoxic, or teratogenic effects.
In conclusion, erythritol is one of the safest sweeteners available, with minimal side effects only at excessive consumption.
- Erythrit
- Erythrol
- 4-Butanetetrol
- Meso-erythritol
- Phycitol
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