·
Linear
Formula HOCH2[CH(OH)]2CH2OH
·
Molecular
Weight 122.12
·
Beilstein
Registry Number 1719753
Synonym: 1,2,3,4-Butanetetrol, meso-1,2,3,4-Tetrahydroxybutane, meso-Erythritol,
i-Erythritol
Erythritol
is a four-carbon sugar alcohol or polyol that contains about 60 percent to 80
percent of the sweetness of table sugar. Sugar alcohol has nothing to do with
cocktails, though since it does not contain ethanol (aka alcohol) like alcoholic beverages.
Detailed description
Other sugar alcohols
include sorbitol, lactitol, maltitol, mannitol and xylitol. Fruits like
watermelon, pear and grapes naturally have minor amounts of erythritol, as do
mushrooms and fermented foods like cheese, wine, beer and sake. (3)
Erythritol was first discovered in 1848 by a Scottish
chemist named John Stenhouse. Japan has been using it since the early 1990s in
candies, jellies, jams, chocolate, yogurt, beverages and as a sugar substitute.
It’s gained popularity in the United States more recently. As of 1997,
it has the status of generally recognized as safe from the FDA, which
honestly really doesn’t tell you much about how safe it is. The food industry
and consumers love it because it can have up to 80 percent of the sweetness of
sugar, but it’s noncaloric and does not raise blood sugar levels.
Erythritol is now
commonly added to many packaged food and drink items as well as sugar-free
gums, mints and even some medications. It’s also available by itself as
a granulated or powdered sweetener, like Zsweet and
Swerve. Erythritol does occur naturally in some fruits and fermented
foods — however, the problem is that the grand majority of erythritol used in
products today is man-made by taking glucose (most commonly from
GMO cornstarch) and fermenting it with a yeast called Moniliella pollinis.
PRICE
$2162.59/KG OR $982.99/IB
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