Erythritol is a type of carbohydrate classified as a sugar alcohol, also known as a polyol. It serves as a popular sugar substitute due to its low-calorie content, providing almost no calories per gram compared to sugar’s four calories per gram. This compound is widely used because it has a minimal impact on blood sugar levels, making it a suitable option for individuals managing their carbohydrate or sugar intake. Its primary function in food manufacturing is to deliver sweetness and bulk without the caloric load typically associated with sugar.
Common Processed Products
Erythritol is extensively added to various processed foods, particularly those marketed as “sugar-free,” “low-sugar,” “keto-friendly,” or “low-carb.” Its ability to mimic the taste and texture of sugar while offering caloric benefits makes it a versatile ingredient.
Sugar-free beverages frequently contain erythritol, including diet sodas, flavored waters, juice blends, and some liquid dietary supplements. It provides the desired sweetness without contributing significant calories, appealing to consumers seeking reduced-sugar drink options.
In the realm of confections, erythritol is a common component of sugar-free candies, chewing gum, and chocolates. It contributes sweetness and bulk, helping to create textures similar to their sugar-laden counterparts.
Baked goods and mixes, such as cookies, cakes, brownies, and pancake mixes, also often incorporate erythritol. It helps to provide structure, bulk, and moisture in these products, acting as a sugar replacement. However, pure erythritol is about 60-70% as sweet as table sugar, so it is often combined with other high-intensity sweeteners to achieve the desired sweetness profile.
Dairy products, specifically sugar-free yogurts and ice creams, utilize erythritol to maintain sweetness and a creamy mouthfeel. Similarly, erythritol is often the primary ingredient in granulated sugar substitutes and liquid sweetener drops sold directly to consumers.
Protein bars and meal replacement shakes also commonly feature erythritol. Its inclusion in these products helps to balance flavor while keeping calorie counts low, aligning with the dietary goals of many consumers. While less common, certain condiments and sauces may also contain erythritol as a sweetening agent to reduce their overall sugar content.
Naturally Present in Foods
Erythritol naturally occurs in very small amounts in certain fruits and fermented foods. These natural quantities are significantly lower than the amounts added to processed products. Fruits such as grapes, pears, melons, and watermelon contain trace amounts. Additionally, erythritol can be found in fermented foods like soy sauce, wine, beer, and cheese, forming as a natural byproduct during their fermentation process.
Reading Food Labels
Identifying erythritol in food products involves a careful review of the ingredient list and, sometimes, the nutrition facts panel. Erythritol will typically be listed by its specific name in the ingredients list.
While manufacturers are required to list erythritol by name in the ingredients, the “sugar alcohols” content on the “Nutrition Facts” panel is often voluntarily listed unless a specific claim about sugar alcohols or sugar is made on the package. When present, the amount of sugar alcohols is usually listed under the “Total Carbohydrate” section.
Consumers should also note that erythritol is frequently used in combination with other high-intensity sweeteners. These can include sweeteners like stevia, monk fruit extract, or sucralose, which are often added to achieve a balanced sweetness profile and to provide bulk that high-intensity sweeteners alone cannot. Checking for these combinations helps in understanding the full sweetening composition of a product.