A sugar alcohol with a sugar-like taste that's nearly calorie-free. Used as a powdered sugar substitute; leaves a slight cooling sensation in the mouth.
Erythritol is a sugar alcohol found in small amounts in nature in some fruits and fermented products, and produced commercially through fermentation. It is a white, crystalline powder that resembles table sugar in appearance.
It provides most of sugar's sweetness but contains almost no calories, because it is largely excreted without being absorbed by the body. It is recognizable for leaving a slight cooling sensation in the mouth and behaving differently from sugar in baking.
As a sugar alcohol, erythritol provides almost no calories; its digestible energy is negligible. For this reason it is used as one of the calorie-free alternatives to sugar.
Being nearly calorie-free and not raising blood sugar much, erythritol can be used as an alternative for those wanting to reduce sugar; still, moderate consumption is recommended.
This information is general; erythritol is a food, not a substitute for medical treatment. Sugar alcohols may cause digestive discomfort in some people when consumed in excess; a doctor should be consulted for any health condition.
Good erythritol should be in the form of a white, dry, non-clumping crystalline powder; there are pure erythritol varieties and those blended with other sweeteners (such as stevia), so the label should be checked. Moist, clumped product should not be preferred.
Erythritol is stored for a long time in a sealed container, in a dry and cool place; it should be protected from moisture. If it absorbs moisture it may clump, but this usually doesn't prevent its use.
Erythritol is used in place of sugar in beverages, desserts, and baked goods; however, since it is slightly less sweet than sugar and behaves differently in baking, the amount is adjusted. Its powdered form gives smoother results in creams.
Since it is slightly less sweet than sugar, the amount can be increased according to the recipe; blends with other sweeteners are often preferred to reduce the cooling sensation.
It does not caramelize like sugar and can recrystallize when cooled; that's why it gives better results in moist-soft desserts or in powdered form.
Sugar-free beverages, low-sugar desserts, creams, and some baked goods are its best-known uses.
Since it is largely excreted from the body without being absorbed, its digested energy is negligible; that's why it is considered nearly calorie-free.
As its crystals dissolve in water they absorb heat, leaving a slight cooling sensation in the mouth; this is a well-known property of sugar alcohols.
Sugar alcohols can cause gas and digestive discomfort in some people when taken in large amounts; moderate use is recommended.
Products blending erythritol with stevia are available on the market; these blends balance sweetness and provide a use closer to sugar.
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