Erythritol E968
sugar alcohol — Primarily natural/synthetic.
meso-1,2,3,4-Butanetetrol
CAS: 149-32-6
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Erythritol?
Erythritol is a four-carbon sugar alcohol that occurs naturally in small amounts in grapes, melons, mushrooms, and fermented foods. Commercially produced by fermentation of glucose with Moniliella pollinis or Trichoderma. It provides approximately 70% of sucrose's sweetness with virtually no calories (0.2 kcal/g) as it is almost completely absorbed in the small intestine and excreted unchanged in urine — avoiding the GI side effects associated with other polyols. JECFA considers it acceptable with no ADI. EFSA confirmed safety and dental health benefits. Approved globally. Low GI impact makes it popular in keto formulations.
? Did You Know?
Erythritol occurs naturally in watermelon and pears. Many people consume it daily without realizing it's also a listed food additive.
Erythritol is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Beyond food, Erythritol is also used in cosmetics, medicine. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
European Union (EFSA)
No laxative warning required unlike other polyols
Official EFSA LinkUnited States (FDA)
GRAS for use in foods; zero calorie status granted
Japan (MHLW)
Widely used in Japanese low-calorie products
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
A sugar alcohol about 60-70% as sweet as sucrose with virtually zero calories. Unique among sugar alcohols for being mostly absorbed and excreted unchanged, causing minimal digestive issues.
Manufacturing
Produced by fermentation of glucose using osmophilic yeast (typically Moniliella pollinis or Yarrowia lipolytica). The erythritol is then purified through crystallization.
Applications Beyond Food
Humectant and skin conditioning agent
Excipient in tablets and lozenges