Erythritol is a sugar alcohol (polyol) used as a low-calorie sweetener. It occurs naturally in some fruits and fermented foods but is commonly produced from the fermentation of glucose. Here are some common usages of erythritol:
### 1. **Sugar Substitute in Food and Beverages:**
- **Low-Calorie Sweetener:** Erythritol provides about 70% of the sweetness of sugar but has almost zero calories. It is widely used in sugar-free, keto, or low-carb products such as candies, chocolates, baked goods, and beverages.
- **Diabetic-Friendly:** It does not raise blood sugar or insulin levels, making it suitable for people with diabetes.
- **Oral Health:** Unlike sugar, erythritol doesn’t promote tooth decay as it is not metabolized by oral bacteria.
### 2. **Baking and Cooking:**
- **Heat Stable:** Erythritol can be used in baking and cooking as it remains stable at high temperatures. However, it doesn’t caramelize like sugar, so recipes that rely on caramelization may require adjustments.
### 3. **Blended with Other Sweeteners:**
- **Improving Taste and Texture:** Erythritol is often blended with other sweeteners like stevia or monk fruit to improve taste and texture in products, as it can have a cooling effect and less intense sweetness when used alone.
### 4. **Pharmaceutical and Personal Care:**
- **Tablets and Lozenges:** Erythritol is used as a bulk sweetener in medicinal products like cough drops or chewable tablets, where sweetness and a smooth texture are required.
- **Oral Care Products:** It is sometimes included in toothpaste and mouthwashes due to its non-cariogenic properties.
### 5. **Preservation:**
- **Antimicrobial Properties:** Erythritol has mild antimicrobial properties, which can help preserve food products by inhibiting the growth of bacteria and yeast.
Despite its benefits, excessive consumption of erythritol can cause digestive discomfort, such as bloating or diarrhea, especially in sensitive individuals.
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