What is Erythritol? Erythritol is a natural sweetener that looks and tastes like sugar yet has only 0.2 calories per gram – sugar has 3.75 calories per gram. Classified as a sugar alcohol or polyol, erythritol can be manufactured from starches or extracted from plants. It’s naturally occurring in our bodies, as well as in fruits, vegetables and certain fermented foods like yogurt and cheese. Erythritol is approximately 70% as sweet as sugar and scores a zero on the glycemic index while sugar scores a 68. Therefore, erythritol does not affect blood sugar or insulin levels. Erythritol is unique among sugar alcohols as 90% of it is absorbed – but not metabolized – in the small intestine and then eliminated through normal bodily functions. As a result, it has the highest digestive tolerance of all sugar alcohols. Manufacture of Erythritol Erythritol is the ideal sweetener for everyone. It’s made from sugar which is then liquefied and a natural fermentation ingredient is added. The solution is purified by ultrafiltration and is then crystallized resulting in erythritol with a purity of over 99.5%. The manufacture of erythritol complies with FDA regulations. Dental Benefits Erythritol has been certified as dental friendly. It cannot be metabolized by oral bacteria so it doesn’t contribute to tooth decay. The benefits of using erythritol as a healthy alternative to sugar and as part of a comprehensive program including proper dental hygiene have been recognized by the American Dental Association. The FDA states that sugar alcohols like erythritol and xylitol do not promote tooth decay. Safe for Diabetics Erythritol has a clean, sweet taste and won’t raise blood sugar or affect insulin levels. It’s a welcome choice for anyone seeking an alternative to refined sugar. Using Erythritol Erythritol is the ideal sweetener for coffee, tea, lemonade, fruit, or cereal. It can also be used in baking and cooking. It may be necessary to add more liquid when baking with it. Consider mixing it with other healthy sweeteners, like xylitol, to increase its flavor profile. Erythritol has a low molecular weight which means it won’t brown the way other sugars do when baked but it will extend the shelf life of products it’s used in.