Erythritol, what is it?
Erythritol is a polyol that occurs naturally in some fruit and fermented foods. It is used as a natural sweetener since it is calorie-free, but with a good taste without aftertaste.
In 2006, the European Commission included Erythritol in the food additives list (2006/52/EC) and the approval was definitive in February 2008. Directive 2008/100/EC labels Erythritol 0 kcal/g.
As a food additives Erythritol can be use with different purposes, but is widely used as a sweetener: the taste is similar to sucrose with a sweetening power equal to 60/70% and that is the reason why it is a great alternative to sugar. Used in combination with intense sweeteners, it can intensify ingredients sweetness, add density and cover unwanted aftertastes.
In the body, 90% of erythritol is absorbed before it enters the large intestine and it is excreted in urine. Therefore, it has a caloric value of 0.2 kilocalories per gram. Clinical studies underline that in adults the gastrointestinal effects of erythritol intake up to 1g/Kg of weight (up to 80g/day maximum) are statistically the same as equal levels of sucrose intake. 
Erythritol is almost zero on the glycemic and insulin index and represents a great alternative to sucrose for people who suffer from diabetic or are at risk. 
Erythritol works as an antioxidant in vivo and it can help to low the glycemic impact on food and drinks.  It is also tooth-friendly: it cannot be metabolized by oral bacteria, so it does not contribute to tooth decay.
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