Erythritol

What it is

Erythritol (E968) is a sugar alcohol (polyol) that occurs naturally in fruits like grapes and pears. It provides about 70% of the sweetness of sugar, but because the body cannot metabolize it, it contains zero calories and has a glycemic index of exactly zero.

How it is used in food

90% absorbs before reaching the colon, so almost no digestive effect, and zero calories.

• Keto baking blends and tabletop sweeteners
• Zero-sugar sports drinks and sodas
• Sugar-free ice creams

Health and safety

A 2023 Nature Medicine study associated high blood erythritol with clotting risk.

Whether dietary erythritol drives cardiovascular events is actively being researched.

Regulatory status

Identification on labels

E-number

E968

Alternatives to this additive

• E960a: Steviol glycosides from Stevia — Often blended with erythritol to bump the sweetness up to match sugar exactly.

How it is made

Commercially, it is produced by fermenting glucose (from corn or wheat) using specific strains of yeast.

1. Fermentation — Glucose syrup is fermented by yeast (like Moniliella pollinis) into erythritol.
2. Purification — The broth is filtered, crystallized, and dried into a white powder.

Worth knowing

The gentlest polyol for the digestive system.

Conclusion

E968 is widely considered the holy grail of natural zero-calorie sweeteners because it tastes great, bakes like sugar, and avoids the gastrointestinal distress of other polyols. Recent studies have debated its cardiovascular safety in at-risk populations, but regulatory authorities currently maintain its safety status.

References

• EFSA evaluation of E968 — EFSA
• EFSA opinion on erythritol — EFSA
• Erythritol & cardiovascular events (Nat Med 2023) — PubMed