At a Glance
A sugar alcohol, erythritol is the most commonly consumed low-calorie sweetener with nearly zero calories. It also occurs naturally in small quantities in such fruits as grapes and pears as well as in fermented foods like soy sauce and cheese, although its commercially produced version is usually a result of a fermentation process using glucose derived from corn or wheat starch. The fermentation is conducted with specific yeasts, which convert glucose into erythritol crystals. This sugar substitute offers many virtues: low in calories, glycemic index (it is beneficial for diabetic individuals), and tooth-friendly as it does not contribute to tooth decay. Such characteristics explain why people prefer erythritol as a sugar substitute while keeping sugar in their diet but reducing it at the same time and still enjoying sweetness in their food and beverages.
Erythritol is one of the sugars used as substitutes, and with an increase in health-oriented diets, it is gaining its ground due to its minimal calorie value and potential to manage blood sugar levels. So what is erythritol, really? What is it made of, and how is it manufactured? Here, we explore the origins of erythritol, its process of manufacture, and how it contrasts with other sweeteners like stevia and mannitol.
What is Erythritol?
Erythritol is a sugar alcohol, also referred to as a polyol, which has the same sweetness as sugar but does not contribute any calories. It is a low-calorie alternative because it is largely undigested and does not contain calories like other sugars. Erythritol has about 60-80% of the sweetness of sucrose, or table sugar, but with 0.24 calories per gram, as opposed to the 4 calories per gram in regular sugar . Therefore, it stands as a good choice for those seeking less sugar consumption but wanting their sugars at the same time.
Erythritol is found naturally in some small amounts in certain fruits like grapes, pears, and watermelon as well as fermented foods like soy sauce and cheese. Erythritol generally used in most food products is commercially produced.
Natural Sources of Erythritol
Fresh fruits such as grapes, pears, and watermelon have erythritol in them. Fermented foods like soy sauce and cheese also have erythritol; it is a natural compound formed during the fermentation process. The latter naturally occurring forms of erythritol are present in little amounts hence commercial methods have taken over in producing erythritol since they are readily used in the food industry.
Even though it naturally occurs in various foods, the erythritol that is used in sugar-free candies, gum, baked goods, and even beverages is usually produced through a more controlled industrial process.
How Is Erythritol Manufactured?
Commercial production of erythritol is based on fermentation. Similar to how alcohol is fermented, the production process of erythritol requires a specific fermentation process. Generally, erythritol is derived from various plant starches with corn being the most prevalent source. This production process commences by extracting glucose out of the starch, which then ferments through specific yeasts, particularly Moniliella pollinis. Such yeast ferments the glucose to produce erythritol. Purification of the resulting solution results in erythritol crystals, that are ready to be applied in various products.
Fermentation, the method that produces erythritol, is a naturally occurring process; but the raw materials, such as corn or wheat starch, may sometimes be genetically modified. It is efficient and thus enables high quantities of erythritol to be made at a relatively low cost, making it affordable as an ingredient in many low-calorie or sugar-free food products.
Erythritol vs. Other Sweeteners: Stevia and Mannitol
Erythritol, more or less, often draws comparisons with other sugar-free alternatives, like stevia and mannitol, each with its advantages and origins.
Stevia Sweetener without Erythritol
Stevia is a sweetener based on the leaves of the Stevia rebaudiana plant. Unluckily, this substance does not have erithrityol but combines compounds called steviol glycosides to give highly sweetened foods without adding any calories. Although erythritol and stevia are used as sugar substitutes, stevia is sweeter than erythritol, oftentimes requiring less of it than erythritol to equal the same level of sweetness. The main advantage of stevia over erythritol is that it is essentially calorie-free and has a negligible presence of calories within it. Some users might find the aftertaste of stevia slightly bitter, making it less desirable in certain applications.
Sugar Mannitol
Mannitol is another sugar alcohol, similar to erythritol. It also serves as a sweetener in low-calorie food items and can be found in sugar-free candies and sugar-free chewing gum. However, mannitol is less sweet than erythritol, offering only about 50-70% the sweetness of sucrose. Furthermore, even though erythritol has minimal digestive side effects, mannitol may cause more significant digestive issues, including bloating and gas. Both sweeteners have the same nature of products in which they are used, but mannitol has a slightly greater glycemic index than erythritol, which means it raises blood sugar more.
Erythritol Health Benefits and Concerns
Erythritol is known to be safe for most individuals. In fact, multiple health and food safety organizations, like the FDA and the European Food Safety Authority (EFSA), have approved its use. It’s especially beneficial for patients suffering from diabetes or those on low-carb or ketogenic diets since it has a low glycaemic index and will not raise blood sugar as much .
In addition, erythritol will not cause tooth decay, unlike regular sugar, as oral bacteria do not metabolize it. This makes it a sugar that is safe for your teeth. On the other hand, consuming too much of this sugar will cause discomfort such as bloating or a mild laxative effect because the body does not absorb it fully in the digestive system.
The Environmental Impact of Erythritol Production
Since commercially produced ingredients always have an environmental footprint, in the case of erythritol, this is due to the production process. Because the major raw material employed in the erythritol production process is plant starch, mostly coming from corn, there is the environmental impact of large-scale corn farming, including use of pesticides, water consumption, and land use. Although the fermentation process itself is not very high in emissions in comparison with more traditional chemical processes, agricultural practices of raw material production may put a strain on the environment.
Some manufacturers are taking steps to make erythritol production more environmentally friendly through sustainable agricultural practices and sourcing starch from non-GMO or organic crops.
Erythritol in the Marketplace
Erythritol has experienced high growth in popularity because of its versatility in various food applications. The primary focus of erythritol usage is on sugar-free products like gum, candies, and baked goods. However, it is not only associated with sugar substitutes used in beverages or even powdered sweeteners, but it is also common in protein bars. All this makes erythritol a main feature of the developing low-sugar, low-calorie, and ketogenic-friendly foods market.
Many companies manufacturing erythritol mix it with other sweeteners, like stevia or monk fruit extract, to get a balanced sweetness profile and minimize the aftertaste associated with some sugar substitutes. In this way, manufacturers manage to come up with products that have a taste more natural than using only erythritol.
Future of Erythritol
Because consumers are increasingly demanding healthier, lower-calorie food choices, consumption of erythritol is expected to increase further. Innovation in fermentation technology can improve efficiency and sustainability in the manufacturing process, possibly reducing costs and environmental impacts.
Additionally, as new studies investigate the health benefits of erythritol and its safety levels, it may also attract health-conscious consumers interested in natural non-sugar alternatives. For weight management, blood sugar control, or another reason as a healthier alternative sweetener, erythritol is likely to remain a key player in the world of low-sugar and low-calorie foods.
Conclusion
Erythritol is a sugar alcohol that is low in calories and composed mainly of corn starch that results from fermentation. It has been used to sweeten with minimal blood sugar level impact, making it a great alternative for calorie management and sugar reduction use. Naturally, found in fruits and fermented foods, commercially produced erythritol tends to be through fermentation in products. Compared with stevia and mannitol, erythritol gives a more natural taste like sugar with fewer side effects during digestion, though one must consume it moderately to avoid any discomfort.
Whether you are cutting down on sugar, managing blood sugar, or simply enjoying a sweet treat, without the calories, the good news for you is that erythritol is safe and effective.
To learn more about healthy sugars or to find new health products, go to Elchemy for access to some of nature’s best solutions to a wellness journey.
