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Erythritol, a polyol (sugar alcohol), is currently used as a bulk sweetener in reduced calorie foods. It occurs naturally in fruits such as pears, melons and grapes, as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Since 1990, erythritol has been commercially produced and added to foods and beverages to provide sweetness, as well as enhance their taste and texture.
Erythritol is a white crystalline powder with a clean sweet taste that is similar to sucrose. It is approximately 70% as sweet as sucrose and flows easily due to its non-hygroscopic character. Like other polyols, erythritol does not promote tooth decay and is safe for people with diabetes.
Erythritol blends well with other polyols and flavors and can mask off-flavors such as bitterness sometimes associated with other low-calorie sweeteners. Erythritol is synergistic with low-calorie sweeteners such as aspartame and acesulfame potassium, resulting in a sweetener combination which is sweeter than the sum of the individual components and with an improved taste profile with superior taste, economic and stability advantages