Erythritol
chemical compound
Erythritol (, US: ) is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol (or polyol). It is the reduced form of either D- or L-erythrose and one of the two reduced forms of erythrulose. It is used as a food additive and sugar substitute. It is synthesized from corn using enzymes and fermentation. Its formula is C4H10O4, or HO(CH2)(CHOH)2(CH2)OH.
Erythritol is 60–70% as sweet as table sugar. However, erythritol is almost completely noncaloric and does not affect blood sugar or cause tooth decay. Japanese companies pioneered the commercial development of erythritol as a sweetener in the 1990s.
Etymology
The name "erythritol" derives from the Greek word for the color red (erythros or ἐρυθρός). The name is adapted from a closely related compound, erythrin, which turns red upon oxidation. Despite its name, erythritol is almost always found in the form of white crystals or powder, and chemical reactions do not turn it red.
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