E968 – Erythritol

Erythritol, designated as E968, is a sugar alcohol (polyol) used as a low-calorie sweetener in various food and beverage products. It naturally occurs in some fruits and fermented foods and is commercially produced through the fermentation of carbohydrates by specific yeasts. Erythritol provides approximately 60–80% of the sweetness of sucrose (table sugar) but with almost zero calories, making it a popular choice for sugar-free and reduced-calorie products. 

Danger Level: 1 – Mostly Safe

Purpose in Products

  • Sweetener: Erythritol is commonly used in sugar-free candies, chocolates, baked goods, and beverages to provide sweetness without the calories associated with sugar. 
  • Bulking Agent: Due to its crystalline structure and similar mouthfeel to sugar, erythritol serves as a bulking agent in various low-calorie and sugar-free formulations.

Health Considerations

  • Digestibility: Erythritol is absorbed into the bloodstream in the small intestine and is excreted unchanged in the urine. Unlike other sugar alcohols, it is less likely to cause gastrointestinal discomfort because it is not fermented by gut bacteria.
  • Laxative Effects: While erythritol is generally well-tolerated, excessive consumption may lead to laxative effects, such as diarrhea, especially in sensitive individuals. However, studies indicate that erythritol is better tolerated compared to other polyols. 
  • Dental Health: Erythritol does not contribute to tooth decay, making it a tooth-friendly alternative to sugar in confectioneries and oral care products.

Impact on Children

Erythritol is considered safe for children when consumed in moderation. However, excessive intake may lead to gastrointestinal discomfort due to its laxative effects. It is advisable to monitor the consumption of erythritol-containing products in children’s diets.

Impact on Taste

Erythritol provides a clean, sweet taste similar to sugar, without any significant aftertaste. Its cooling effect upon dissolution can be advantageous in certain applications, such as mint-flavored products. 

Compatibility with Other Additives

Erythritol is often used in combination with high-intensity sweeteners to achieve a sugar-like sweetness profile and to mask any off-tastes associated with other sweeteners. Its stability under heat and acidic conditions makes it suitable for various food processing applications. 

Natural Occurrence

Erythritol naturally occurs in certain fruits, such as grapes, melons, and pears, as well as in fermented foods like wine, cheese, and soy sauce. Commercially, it is produced by fermenting glucose with osmophilic yeasts, followed by purification and crystallization. 

Alternatives and Substitutes

Other sugar alcohols and low-calorie sweeteners used as alternatives to erythritol include:

  • Xylitol (E967): Provides sweetness comparable to sugar and is used in sugar-free gums and candies.
  • Maltitol (E965): Offers about 75–90% of the sweetness of sugar and is commonly used in sugar-free chocolates and baked goods.
  • Sorbitol (E420): Approximately 60% as sweet as sugar, used in sugar-free confectioneries and as a humectant in baked goods.

Regulation

Erythritol (E968) is approved for use as a food additive in the European Union and many other countries. The European Food Safety Authority (EFSA) has evaluated its safety and, as of December 2023, has re-evaluated erythritol, providing updated exposure assessments and safety evaluations. 

Conclusion

E968 (Erythritol) serves as a low-calorie sweetener and bulking agent in various food and beverage products, offering a taste profile similar to sugar without the associated calories. When consumed in moderation, it is generally well-tolerated and does not contribute to tooth decay, making it a favorable alternative for sugar in many applications. As with all food additives, adherence to regulatory guidelines ensures consumer safety.