A sugar alcohol used as a low-calorie sweetener and bulking agent. It occurs naturally in small amounts in fruits and fermented foods, but commercial versions are produced by fermenting glucose. Unlike most sugar alcohols, it's almost fully absorbed in the small intestine and excreted unchanged, so it causes minimal digestive upset compared to sorbitol or maltitol. Generally considered safe by EFSA and FDA. A 2023 observational study linked high blood erythritol levels to increased cardiovascular risk, but more research is needed before drawing firm conclusions.
This additive is authorised to be used in the following 1 food category:
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