Erythritol, commonly used as an artificial sweetener in sugar-free products, is a potential substitute for sugar without the added calories. While it does occur naturally in certain foods such as pears and watermelon, most of the erythritol used as a sugar alternative is derived from corn. Its discovery dates back to 1848; however, it only gained popularity as a sugar replacement in the 1990s. Previously considered safe and approved for use in over 60 countries worldwide, recent research has raised concerns about its safety, prompting a reassessment of its assumptions.
Benefits of Using Erythritol as a Sweetener
Erythritol, a naturally occurring sugar alcohol found in small amounts in various fruits and vegetables, can also be used as a sweetener in many food products. However, the levels of erythritol used as a sweetener are significantly higher than its natural occurrence. In fact, foods that are sweetened with erythritol typically contain over 1,000 times more of it than what is naturally found in foods.
When it comes to food labeling, erythritol is categorized as a “sugar alcohol” and is not required to be listed separately. This can make it challenging for consumers to determine the exact amount of erythritol present in a particular product.
Benefits of Erythritol
Erythritol, a type of alcohol sugar, offers numerous advantages over traditional sugar. Not only does it contain significantly fewer calories, around half to a third less, but it also provides a similar taste and appearance to products made with real sugar. Despite being classified as a carbohydrate, erythritol and other sugar alcohols have a minimal impact on blood glucose levels compared to regular sugar. This makes them a favorable choice for individuals with diabetes.