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Erythritol - Organic
About Product
Organic Erythritol is a sugar alcohol derived from non-GMO corn and other organic plant sources.
It is a naturally-occurring sugar alcohol found in many fruits and vegetables, including pears, grapes, melons, and mushrooms.
Erythritol was first discovered in 1848 by a German chemist, John Thresh, who was studying fermentation. It was in the late 20th century that Erythritol was produced commercially from glucose.
Today, organic Erythritol is used in many products as a low-calorie sweetener, providing a sweet taste without the calories or sugar of regular sugar. It is also known for its cooling sensation when it dissolves in the mouth.
Organic Erythritol is widely accepted as a safe food additive and is approved for use in various products, from chewing gum to baked goods.
It is also used as a sugar replacement in products such as diet sodas and yogurt.
Our Erythritol is produced in a GMP / ISO9001-certified facility and meets the standards of purity set by U.S. Pharmacopoeia. Each batch undergoes extensive testing for purity and safety.
This product is 100% natural and minimally processed. Taste, smell, texture, and color vary from batch to batch.
Suggested Use: Use as a tabletop sugar replacement. Add as desired to recipes, drinks, or baked goods.
Ingredients: Organic Erythritol
Certifications: Certified USDA Organic.
Origin: China. Packaged with care in Florida, USA.
1. FDA/CFSAN: Agency Response Letter: GRAS Notice No. GRN 000076
2. The discovery of erythritol, which Stenhouse called "erythroglucin", was announced in: Stenhouse, John (January 1, 1848). "Examination of the proximate principles of some of the lichens". Philosophical Transactions of the Royal Society of London 138: 63"“89; see especially p. 76.
3. Shindou, T., Sasaki, Y., Miki, H., Eguchi, T., Hagiwara, K., Ichikawa, T. (1988). "Determination of erythritol in fermented foods by high performance liquid chromatography". Shokuhin Eiseigaku Zasshi 29 (6): 419"“422.
4. http://www.foodnavigator-usa.com/Markets/Monk-Fruit-In-The-Raw-takes-on-Nectresse-in-tabletop-sweetener-battle
5. Arrigoni, E.; Brouns, F.; Amadò, R. (Nov 2005). "Human gut microbiota does not ferment erythritol.". Br J Nutr 94 (5): 643"“6. PMID 16277764.
6. Munro IC, Berndt WO, Borzelleca JF, et al. (December 1998). "Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data". Food Chem. Toxicol. 36 (12): 1139"“74. doi:10.1016/S0278-6915(98)00091-X. PMID 9862657.
7. Storey, D.; Lee, A.; Bornet, F.; Brouns, F. (Mar 2007). "Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid.". Eur J Clin Nutr 61 (3): 349"“54. doi:10.1038/sj.ejcn.1602532. PMID 16988647.
8. Hino, H.; Kasai, S.; Hattori, N.; Kenjo, K. (Mar 2000). "A case of allergic urticaria caused by erythritol.". J Dermatol 27 (3): 163"“5. PMID 10774141.
9. Arrigoni E, Brouns F, Amadò R (November 2005). "Human gut microbiota does not ferment erythritol". Br. J. Nutr. 94 (5): 643"“6. PMID 16277764.
10. Wohlfarth, Christian (2006). CRC handbook of enthalpy data of polymer-solvent systems. CRC/Taylor & Francis. pp. 3"“. ISBN 978-0-8493-9361-7.
11. Jasra,R.V.; Ahluwalia, J.C. 1982. Enthalpies of Solution, Partial Molal Heat Capacities and Apparent Molal Volumes of Sugars and Polyols in Water. Journal of Solution Chemistry, 11 ( 5): 325-338. Template:ISSN 1572-8927
12. Kawanabe J, Hirasawa M, Takeuchi T, Oda T, Ikeda T (1992). "Noncariogenicity of erythritol as a substrate". Caries Res. 26 (5): 358"“62. PMID 1468100.
13. Erythritol is a sweet antioxidant - https://pubmed.ncbi.nlm.nih.gov/19632091/
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