Erythritol is a natural sweetener belonging to the sugar alcohol class. It has the characteristics of low calories, no blood sugar increase, and tooth protection. It is widely used in food and beverages as a sugar substitute. Its core functions include replacing sucrose to reduce calorie intake, assisting in sugar control, and reducing the risk of tooth decay.

1. Basic functions
2. Low-calorie sweetener: The sweetness of erythritol is about 60%-70% of sucrose, but the calorie is only 0.24 kcal/g (sucrose is 4 kcal/g), which is suitable for low-calorie foods.
3. Stable physical properties: resistant to high temperature, acid and alkali, can be directly used in baking, beverages and other processing, and will not produce harmful substances due to high temperature decomposition.
4. Tooth protection: It is not fermented by oral bacteria, reduces the generation of acidic substances, and reduces the risk of tooth decay. It is commonly found in sugar-free chewing gum or toothpaste.
5. Metabolism and health benefits
6. Not involved in metabolism: The human body lacks the enzyme to metabolize erythritol. About 90% is excreted through urine, and 10% enters the intestine and is excreted with feces. Therefore, it has almost no effect on blood sugar and insulin levels and is suitable for diabetic patients.
7. High intestinal tolerance: Compared with other sugar alcohols (such as sorbitol), erythritol is absorbed quickly in the small intestine, and the probability of excessive intake causing abdominal distension and diarrhea is low (usually a single intake of ≤0.66 g/kg body weight is safer).