Polyols are naturally abundant in fruits and vegetables such as grapes and champignons, as well as in fermented foods such as soy sauce and red wine³. In general, its presentation is in the form of a white, crystalline powder, or of transparent syrups. The main interest in its use lies in the physical, chemical and biological properties of these compounds:

• They lack cariogenic capabilities since they are not metabolized by most tooth plaque microorganisms
• Their metabolization does not depend on insulin
• Their intake does not lead to significant glycemic increases
• They have good water binding capabilities in foods
• The syrups in particular have low viscosities, which make them easy to handle in production lines⁴

Erythritol, a special polyol

Out of all the sugar alcohols, Erythritol (Erythrol, Threitol or E968) has the lowest molecular mass at just four carbon atoms—a fact that is linked to particular physical and chemical properties. Its sweetness is 0.6 to 0.8 times that of sucrose and, being heat-positive, it gives off a feeling of coolness when dissolved in the mouth^2,3.

In nature, it can be found in fruits such as pears, grapes and melons, while in industry it is obtained through the fermentation of sugars using yeasts, being the only polyol that is obtained by means of this process^2,5.

One of the most important characteristics of erythritol is that it can improve the mouthfeel and mask certain undesired aftertastes, such as astringency and the irritant effect of intense sweeteners⁶. In addition, it is the only polyol considered to be non-caloric since it does not provide energy to the body, making it the best alternative when formulating foods aimed at diabetics or people with obesity.

Another one of the main characteristics of erythritol is its high digestive tolerance. This molecule can be easily absorbed in the intestine and, unlike polyols, it has a high laxative threshold, meaning that it does not cause intestinal discomfort³.

Current landscape for Erythritol

In 2003, the use of erythritol was approved in the entire European Union for food products as a sweetener and chewing gum moisturizer. In 2015, erythritol was approved as a flavor booster in non-alcoholic drinks⁷. Today, the use of erythritol has been approved in over 60 countries³, and currently in Chile it is authorized as a moisture-stabilizing substance, bulking agent and/or sweetener in the food health regulations.

In a report published last month, Mintel informed that erythritol is becoming increasingly popular in launches with low-sugar claims. It was reported that the percentage of foods and drinks that contain erythritol rose by 7% in the last year⁸. This same publication shows a growth in bulking sweeteners, such as erythritol, as solutions for sugar reduction.

Another important aspect that was also mentioned in Mintel’s report is the need for the industry to advocate for, and educate about, these new ingredients in order to bring these new technologies to the consumer in a way that is clear and well-informed. Erythritol can be used in a wide range of solid and liquid formulations in the food industry, such as beverages, dairy products, baked products, confectionery, chocolates, frozen products and even for direct use. Below we show you a few examples on the market that use erythritol.