Erythritol is a natural sugar alcohol.

Erythritol is naturally found in fruits such as grapes, watermelons, vegetables such as carrots and potatoes, mushrooms and fermented products.

Erythritol was first discovered in 1848 by a Scottish chemist named John Stenhouse. Japan has been using erythritol as a substitute for candy, jam, chocolate (including common chocolate), yogurt, beverage and natural sugar since the early 1990s. It has gained popularity more recently in the US. As of 1997, it has a status that is generally recognized as safe from the FDA and the food industry. It has 80 percent of sugar sweetness, but is calorie-free and does not raise blood sugar levels.

The Importance of Erythritol for Health

Erythritol contains 0.2 calories per gram - almost zero calories.

Erythritol has no effect on blood sugar or insulin levels.

Erythritol does not damage tooth enamel and does not cause tooth decay.

Erythrol is rapidly absorbed in the small intestine, but is poorly metabolized, has no known function in the human body and is excreted unchanged in the urine.

Erythritol cannot be broken down by the enzyme, so it is very suitable for diabetic patients because it does not have catabolism. It is also made into a low-calorie health food to replace reed sugar, which is suitable for patients with obesity, hypertension and heart disease.