Typical dose
Used as a sugar substitute in foods and beverage...
Rating
0.0/5
Oral
Oral safety: very low
About this supplement
Erythritol is a four-carbon sugar alcohol (polyol) naturally occurring in some fruits and fermented foods. It is approximately 60-80% as sweet as sucrose but provides only 0.24 calories per gram due to its minimal metabolism in the human body. It is non-cariogenic (does not promote tooth decay), has a high digestive tolerance compared to other polyols, and exhibits a strong cooling effect in the mouth. It is rapidly absorbed in the small intestine, with about 90% excreted unchanged in urine within 24 hours, and is generally recognized as safe (GRAS) by regulatory agencies.
How much to take
- Typical amount
- Used as a sugar substitute in foods and beverages. As a standalone supplement for dental health or glycemic control, typical doses range from 5-20 grams per day, often divided.
- Suggested range
- 5-50 g daily
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
- Appetite & Craving Control Metabolic & hormones
- Body Composition & Stubborn Weight Metabolic & hormones
- Thyroid & Metabolic Rate Metabolic & hormones
- Reproductive Hormone Balance Metabolic & hormones
- Blood Sugar Stability Metabolic & hormones
- Post-Meal Glucose Spikes Metabolic & hormones
- Menstrual Comfort & PMS Metabolic & hormones
- Perimenopause & Menopause Support Metabolic & hormones
- Topical Firming & Body Tone Metabolic & hormones
- Weight Management
- Diabetes management
- Dental Caries Prevention
- Low FODMAP Diet
Technical details â–¼
Chemical ID (CAS)
149-32-6
Physical properties
White, crystalline, odorless powder or granules. Highly soluble in water (approximately 61g/100mL at 25°C). Hygroscopic. Exhibits a strong negative heat of solution, producing a pronounced cooling sensation when dissolved. Stable under high temperatures and a wide pH range.
How it’s made
Primarily produced industrially by the fermentation of glucose or sucrose by osmophilic yeasts (e.g., Moniliella pollinis, Trichosporonoides megachiliensis) or fungi. The glucose feedstock is typically derived from corn or wheat starch. The fermentation broth is filtered, purified via ion exchange and activated carbon, crystallized, and dried.