Erythritol
Erythritol
Erythritol (pronounced: eh-rith-ri-tol) is a type of sugar alcohol that is commonly used as a sugar substitute in a variety of foods and beverages.
Etymology
The term "erythritol" is derived from the Greek word "erythros", which means "red", and the chemical suffix "-itol", which is commonly used in the names of sugar alcohols.
Description
Erythritol is a four-carbon sugar alcohol that is naturally found in small amounts in some fruits and fermented foods. It is approximately 70% as sweet as sucrose (table sugar), but it has almost no calories and does not affect blood sugar levels. This makes it a popular choice for people who are trying to lose weight or manage diabetes.
Erythritol is produced industrially by fermenting glucose with the yeast Moniliella pollinis. The resulting product is then purified and crystallized.
Health Effects
Unlike other sugar alcohols, erythritol does not cause digestive issues because it is absorbed into the bloodstream and excreted in the urine without being metabolized. It also does not contribute to tooth decay, making it a popular ingredient in sugar-free chewing gum and other oral care products.
However, like all sugar substitutes, erythritol should be used in moderation. Excessive consumption can lead to an over-reliance on sweet tastes, which can contribute to overeating and other unhealthy eating habits.
Related Terms
External links
- Medical encyclopedia article on Erythritol
- Wikipedia's article - Erythritol
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