Definitions for "Erythritol"
A symmetrical four carbon polyol with the formula C4H10O4 existing only in the meso form. Erythritol occurs naturally in nature and is found in seaweeds, mushrooms, melons, grapes, and pears as well as in fermented foods such as wine and beer. In industrial production a biotechnological process is used: glucose (from starch) is fermented by an osmophilic yeast to give erythritol as main product. Erythritol has the advantages of a low calorific value, high tolerance level without side effects, suitability for diabetics and desirable non-cariogenic properties. Erythritol behaves differently from all other bulk sweeteners with regard to its pattern of utilisation, absorption, fermentation, metabolism and excretion in the human body. Approval for use in food in Europe is being actively pursued (1999). (Visit the Erythritol website at http://www.eridex.com)
Erythritol (butane-1,2,3,4-tetraol) is a natural sugar alcohol (a type of sugar substitute) which has been approved for use in the United States and throughout much of the world. It is 70% as sweet as table sugar yet it is virtually non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar alcohols. Under U.S.