About Erythritol

To maintain good health it is very important to satisfy your body’s basic nutritional needs. Without a balanced diet your body cannot function efficiently. A balanced diet includes eating a variety of foods every day. Be sure to choose foods from each of the five major food groups — milk, yogurt and cheese; meat, poultry, fish and alternatives; fruits; vegetables; and bread, cereals and other grain products.


  • Many low-calorie, sugar-free foods are sweetened with polyols
  • Polyols taste like sugar
  • Polyols have fewer calories than sugar
  • Polyols do not promote tooth decay
  • The U.S. Food and Drug Administration has approved a “does not promote tooth decay” health claim for sugar-free foods and beverages sweetened with polyols
  • The American Dental Association has issued an official statement saying sugar-free foods do not promote dental caries

Applications OF Erythritol

Erythritol can be used in cakes, cookies and biscuits at a level up to 10% to dramatically increase baking stability and shelf life.

Erythritol gives baked goods longer freshness and softness.

In baked goods, using erythritol results in more compact dough and softer products.

Less color formation in baked goods results from use of erythritol.

Erythritol has a different melting behavior.

In confections, erythritol is non-hygroscopic (doesn't absorb moisture in the air), provides good gloss, breaking characteristics and melting properties in the mouth.

Erythritol crystallizes quickly.

In some candy such as fudge and fondant, erythritol works well with maltitol to control crystallization.

Erythritol works best if fine ground or powdered but can be used in it's crystalline or granulated form for hard candies.