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			{{Short description|Sugar alcohol that is used as a sweetener}}
	{{chembox		{{chembox
			| Verifiedfields = changed
	| verifiedrevid = 407816692
			| Watchedfields = changed
	| ImageFile = Erythritol_structure.svg
			| verifiedrevid = 443734161
	| ImageSize =
			| ImageFile = Erythritol_structure.svg
	| IUPACName = (2''R'',3''S'')-butane-1,2,3,4-tetraol
			| ImageSize = 180
	| OtherNames =
			| ImageAlt = Skeletal formula of erythritol
	| Section1 = {{Chembox Identifiers
			| ImageFile1 = Erythritol 3D ball.png
	| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
			| ImageAlt1 = Ball-and-stick model of the erythritol molecule
			| ImageFile2 = Erythrit.jpg
			| ImageAlt2 = Crystals of erythritol
			| IUPACName = ''meso''-Erythritol
			| SystematicName = (2''R'',3''S'')-Butane-1,2,3,4-tetrol
			| OtherNames = (2''R'',3''S'')-Butane-1,2,3,4-tetraol (not recommended)
			| Section1 = {{Chembox Identifiers
			| Beilstein = 1719753
			| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
	| ChemSpiderID = 192963		| ChemSpiderID = 192963
			| Gmelin = 82499
	| KEGG_Ref = {{keggcite|correct|kegg}}		| KEGG_Ref = {{keggcite|correct|kegg}}
	| KEGG = D08915		| KEGG = D08915
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	| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}		| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
	| StdInChIKey = UNXHWFMMPAWVPI-ZXZARUISSA-N		| StdInChIKey = UNXHWFMMPAWVPI-ZXZARUISSA-N
			| CASNo_Ref = {{cascite|changed|??}}
	| CASNo = 10030-58-7
	| CASNos = {{CASREF|CAS=149-32-6}}, {{CASREF|CAS=188346-77-2}}		| CASNo = 149-32-6
	| PubChem =		| PubChem =222285
			| DrugBank_Ref = {{drugbankcite|correct|drugbank}}
	| DrugBank = DB04481
			| DrugBank = DB04481
			| UNII_Ref = {{fdacite|correct|FDA}}
	| UNII = RA96B954X6		| UNII = RA96B954X6
			| ChEBI_Ref = {{ebicite|correct|EBI}}
	| ChEBI = 17113		| ChEBI = 17113
	| SMILES = OC(O)(O)CO		| SMILES = OC(O)(O)CO
	}}		}}
	| Section2 = {{Chembox Properties		| Section2 = {{Chembox Properties
	| C = 4 | H = 10 | O = 4		| C = 4 | H = 10 | O = 4
	| Appearance =		| Appearance =
	| Density = 1.45 g/cm³		| Density = 1.45 g/cm<sup>3</sup>
	| MeltingPtC = 121		| MeltingPtC = 121
	| BoilingPtCL = 329		| BoilingPtC = 329 to 331
			| Solubility = 61% w/w (25&nbsp;°C)<ref>{{cite book |title=The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals |edition=14th | veditors = O'Neil M |publisher=Merck |year=2006 |page=629 |isbn=978-0-911910-00-1}}</ref>
	| BoilingPtCH = 331
			| MagSus = −73.80·10<sup>−6</sup> cm<sup>3</sup>/mol
	| Solubility =
	}}		}}
	| Section3 = {{Chembox Hazards		| Section3 = {{Chembox Hazards
			| NFPA-H = 1
	| MainHazards =
			| NFPA-F = 1
	| FlashPt =
			| NFPA-R = 0
	| Autoignition =
			| MainHazards =
			| FlashPt =
			| AutoignitionPt =
	}}		}}
	}}		}}
			'''Erythritol''' ({{IPAc-en|ɪ|ˈ|r|ɪ|θ|r|ɪ|t|ɒ|l}}, {{IPAc-en|us|-|t|ɔː|l|,_|-|t|oʊ|l}})<ref>{{cite Collins Dictionary|erythritol|access-date=2023-06-29}}</ref> is an ], the naturally occurring ] ] four-carbon ] (or ]).<ref>{{cite journal | vauthors = Rzechonek DA, Dobrowolski A, Rymowicz W, Mirończuk AM | title = Recent advances in biological production of erythritol | journal = Critical Reviews in Biotechnology | volume = 38 | issue = 4 | pages = 620–633 | date = June 2018 | pmid = 28954540 | doi = 10.1080/07388551.2017.1380598 | s2cid = 3075870 | doi-access = free }}</ref> It is the ] form of either D- or L-] and one of the two reduced forms of ]. It is used as a ] and ]. It is synthesized from corn using ]s and ]. Its formula is {{chem|C|4|H|10|O|4}}, or HO(CH<sub>2</sub>)(CHOH)<sub>2</sub>(CH<sub>2</sub>)OH.
	'''Erythritol''' ((2''R'',3''S'')-butane-1,2,3,4-tetraol) is a ] (or ]) which has been approved for use as a food additive in the ]<ref name="cfsan.fda.gov"></ref> and throughout much of the world. It was discovered in 1848 by British chemist ].<ref>The discovery of erythritol, which Stenhouse called "erythroglucin", was announced in: {{cite journal |author=Stenhouse, John |title=Examination of the proximate principles of some of the lichens |journal=Philosophical Transactions of the Royal Society of London |volume=138 |issue= |pages=63–89; see especially p. 76 |date=January 1, 1848 }}</ref> It occurs naturally in some fruits and fermented foods.<ref>{{cite journal |author=Shindou, T., Sasaki, Y., Miki, H., Eguchi, T., Hagiwara, K., Ichikawa, T. |title=Determination of erythritol in fermented foods by high performance liquid chromatography |journal=Shokuhin Eiseigaku Zasshi |volume=29 |issue=6 |pages=419–422 |year=1988 |doi= |url=}}</ref> At the industrial level, it is produced from glucose by fermentation with a ], ''] pollinis''.<ref name="cfsan.fda.gov"/> It is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other ]. Under U.S. ] (FDA) labeling requirements, it has a caloric value of 0.2 kilo]s per gram (95% less than sugar and other carbohydrates), though nutritional labeling varies from country to country. Some countries like ] label it as zero-], while ] regulations currently label it and all other sugar alcohols at 2.4 ]/g.
			Erythritol is 60–70% as sweet as ]. However, erythritol is almost completely ]<ref name="Vasudevan2013">{{cite book | vauthors = Vasudevan DM | title=Textbook of biochemistry for medical students | publisher=Jaypee Brothers Medical Publishers (P) Ltd | location=New Delhi | year=2013 | isbn=978-93-5090-530-2 | page=81}}</ref> and does not affect ]<ref>{{cite journal | vauthors = Moon HJ, Jeya M, Kim IW, Lee JK | title = Biotechnological production of erythritol and its applications | journal = Applied Microbiology and Biotechnology | volume = 86 | issue = 4 | pages = 1017–1025 | date = April 2010 | pmid = 20186409 | doi = 10.1007/s00253-010-2496-4 | s2cid = 9560435 }}</ref> or cause ].<ref name="Kawanabe April 1994">{{cite journal | vauthors = Kawanabe J, Hirasawa M, Takeuchi T, Oda T, Ikeda T | title = Noncariogenicity of erythritol as a substrate | journal = Caries Research | volume = 26 | issue = 5 | pages = 358–362 | year = 1992 | pmid = 1468100 | doi = 10.1159/000261468 }}</ref> Japanese companies pioneered the commercial development of erythritol as a sweetener in the 1990s.
	==Erythritol and human digestion==
	In the body, erythritol is absorbed into the bloodstream in the ], and then for the most part excreted unchanged in the ]. Because erythritol is normally absorbed before it enters the ], it does not normally cause ] effects as are often experienced after consumption of other sugar alcohols (such as ] and ]) and most people will consume erythritol with no side effects. This is a unique characteristic, as other sugar alcohols are not absorbed directly by the body in this manner, and consequently are more prone to causing gastric distress.<ref>{{cite journal |author=Munro IC, Berndt WO, Borzelleca JF, ''et al.'' |title=Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data |journal=Food Chem. Toxicol. |volume=36 |issue=12 |pages=1139–74 |year=1998 |month=December |pmid=9862657 |url=http://linkinghub.elsevier.com/retrieve/pii/S027869159800091X |doi=10.1016/S0278-6915(98)00091-X}}</ref>
			==Etymology==
	Erythritol is generally free of side-effects in regular use, but if consumed in large quantities (sometimes encouraged by its almost non-caloric nature), effectively consuming it faster than one's body can absorb it, a laxative effect may result. The laxative response does not begin until the body's natural absorption threshold is crossed, at which point more erythritol has been ingested than is found in reasonable servings of food products and is usually a larger amount than most people will eat in a single sitting. Erythritol, when compared with other sugar alcohols, is also much more difficult for intestinal bacteria to digest, so it is unlikely to cause gas or bloating,<ref>{{cite journal |author=Arrigoni E, Brouns F, Amadò R |title=Human gut microbiota does not ferment erythritol |journal=Br. J. Nutr. |volume=94 |issue=5 |pages=643–6 |year=2005 |month=November |pmid=16277764 |url=http://journals.cambridge.org/abstract_S0007114505002291}}</ref> unlike ], ], or ]. Allergic side effects can be itching with hives.<ref>{{cite journal |author=Hino H, Kasai S, Hattori N, Kenjo K |title=A case of allergic urticaria caused by erythritol |journal=J. Dermatol. |volume=27 |issue=3 |pages=163–5 |year=2000 |month=March |pmid=10774141 }}</ref>
			The name "erythritol" derives from the Greek word for the color red (''erythros'' or {{math|ἐρυθρός}}). That is the case even though erythritol is almost always found in the form of white crystals or powder, and chemical reactions do not turn it red. The name "erythritol" is adapted from a closely-related compound, ], which turns red upon oxidation.<ref>{{cite book |last=Senning |first=Alexander |year=2019 |title=The Etymology of Chemical Names in Chemical Nomenclature: Tradition and convenience vs. rationality |publisher=de Gruyter |isbn=9783110611069 |page=85 |url=https://books.google.com/books?id=6z3EDwAAQBAJ&pg=PA85 |access-date=9 March 2023}}</ref>
			==History==
	== Physical properties ==
			Erythritol was discovered in 1848 by the Scottish chemist ]<ref> The discovery of erythritol, which Stenhouse called "erythroglucin", was announced in {{ cite journal | vauthors = Stenhouse J | title = Examination of the proximate principles of some of the lichens | journal = Philosophical Transactions of the Royal Society of London | volume = 138 | pages = 63–89; see especially p. 76 | date = January 1, 1848 | doi = 10.1098/rstl.1848.0004 | s2cid = 83653513 | doi-access = free }}</ref> and first isolated in 1852.
			Starting from 1945,<ref>{{Cite journal |last=Binkley |first=W. W. |last2=Blair |first2=Mary Grace |last3=Wolfrom |first3=M. L. |date=October 1945 |title=Isolation of Constituents of Cane Juice and Blackstrap Molasses by Chromatographic Methods |url=https://pubs.acs.org/doi/abs/10.1021/ja01226a051 |journal=Journal of the American Chemical Society |language=en |volume=67 |issue=10 |pages=1789–1793 |doi=10.1021/ja01226a051 |issn=0002-7863}}</ref><ref>{{Cite book |last=Forces (U.S.) |first=Quartermaster Food and Container Institute for the Armed |url=https://books.google.com/books?id=tMwvAAAAYAAJ&pg=PA19 |title=Chromatography; Its Development and Various Applications |date=1953 |publisher=Library Branch, Quartermaster Food and Container Institute |language=en}}</ref> American chemists applied ] techniques of ] to ] and ], finding in 1950 that erythritol was present in molasses fermented by yeast.<ref>{{Cite journal |last=Binkley |first=W. W. |last2=Wolfrom |first2=M. L. |date=October 1950 |title=Chromatographic Fractionation of Cane Blackstrap Molasses and of Its Fermentation Residue 1 |url=https://pubs.acs.org/doi/abs/10.1021/ja01166a122 |journal=Journal of the American Chemical Society |language=en |volume=72 |issue=10 |pages=4778–4782 |doi=10.1021/ja01166a122 |issn=0002-7863}}</ref>
			It was first approved and marketed as a sweetener in Japan in 1990, and in the US in 1997.<ref>{{Cite book |last=O'Brien-Nabors |first=Lyn |url=https://books.google.com/books?id=aeMH0F5Z4q4C&pg=PA252 |title=Alternative Sweeteners, Third Edition, Revised and Expanded |date=2001-06-08 |publisher=CRC Press |isbn=978-0-8247-0437-7 |language=en}}</ref>
			==Occurrence==
			Erythritol occurs naturally in some fruit and fermented foods.<ref>{{cite journal | vauthors = Shindou T, Sasaki, Y, Miki H, Eguchi T, Hagiwara K, Ichikawa T | title = Determination of erythritol in fermented foods by high performance liquid chromatography | journal = Shokuhin Eiseigaku Zasshi | volume = 29 | issue = 6 | pages = 419–22 | year = 1988 | doi = 10.3358/shokueishi.29.419 | url = https://www.jstage.jst.go.jp/article/shokueishi1960/29/6/29_6_419/_pdf | format = pdf | doi-access = free }}</ref>
			==Uses==
			], sweetened with erythritol]]
			Since 1990, erythritol has had a history of safe use as a sweetener and flavor-enhancer in food and beverage products and is approved for use by government regulatory agencies in more than 60 countries.<ref name="efsa15">{{cite journal | title=Scientific Opinion on the safety of the proposed extension of use of erythritol (E 968) as a food additive | journal=EFSA Journal |author=Scientific Panel on Food Additives and Nutrient Sources Added to Food, European Food Safety Authority | volume=13 | issue=3 | year=2015 | issn=1831-4732 | doi=10.2903/j.efsa.2015.4033 | page=4033| doi-access=free }}, Quote: "In 2003, the European Union (EU) Scientific Committee on Food (SCF) concluded that erythritol is safe for use in foods. the SCF opinion stated that the ] threshold may be exceeded, especially by young consumers, the ANS Panel concluded that the acute bolus consumption of erythritol via non-alcoholic beverages at a maximum level of 1.6 % would not raise concerns for laxation."</ref>
			Beverage categories for its use are coffee and tea, liquid ], juice blends, ], and flavored water product variations, with foods including ], biscuits and cookies, tabletop sweeteners, and sugar-free chewing gum.<ref name=efsa15/> The mild sweetness of erythritol allows for a volume-for-volume replacement of sugar, whereas sweeter sugar substitutes need fillers that result in a noticeably different texture in baked products.<ref>{{cite journal | vauthors = Regnat K, Mach RL, Mach-Aigner AR | title = Erythritol as sweetener-wherefrom and whereto? | journal = Applied Microbiology and Biotechnology | volume = 102 | issue = 2 | pages = 587–595 | date = January 2018 | pmid = 29196787 | pmc = 5756564 | doi = 10.1007/s00253-017-8654-1 }}</ref>
			==Absorption and excretion==
			Erythritol is ] rapidly into the blood, with peak amounts occurring in under two hours; the majority of an oral dose (80 to 90%) is excreted unchanged in the ] within 24 hours.<ref name=efsa15/>
			==Safety==
			In 2023, the ] reassessed the safety of erythritol and lowered the recommended daily intake limit to 0.5 grams per kg body weight,<ref name="efsa2023">{{cite web | title=Europe: Erythritol Laxative Effect, Lead Levels Concerning | website=Medscape | date=2023-11-22 | url=https://www.medscape.com/viewarticle/erythritol-laxative-effect-and-lead-levels-concerning-europe-2023a1000wga | access-date=2024-01-01}}</ref> which equates to 35 g for an average adult (70 kg). The lower limit was set to "safeguard against its laxative effect and to mitigate against long-term effects, such as electrolyte imbalance arising from prolonged exposure to erythritol-induced diarrhea."<ref name="efsa2023" />
			Previously, in 2015, scientists assessed doses for erythritol where symptoms of mild ] upset occurred, such as nausea, excess ], abdominal bloating or pain, and ] frequency. At a content of 1.6% in beverages, it was not considered to have a ] effect.<ref name=efsa15/> The upper limit of tolerance was 0.78 and 0.71{{nbs}}g/kg body weight in adults and children respectively.<ref name=efsa15/>
			In the United States, erythritol is among several sugar alcohols that are ] (GRAS) for food manufacturing.<ref name="fda-gras">{{cite web |title=Recently Published GRAS Notices and FDA Letters (search "erythritol") |url=https://www.fda.gov/food/gras-notice-inventory/recently-published-gras-notices-and-fda-letters |publisher=GRAS Notice Inventory, US Food and Drug Administration |access-date=16 December 2024 |date=2 December 2024}}</ref><ref name="fda-food">{{cite web |date=25 September 2024 |title=Aspartame and Other Sweeteners in Food |url=https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food |access-date=15 December 2024 |publisher=US Food and Drug Administration }}</ref><ref name="fda-sweet">{{cite web |title=How Sweet It Is: All About Sweeteners |url=https://www.fda.gov/consumers/consumer-updates/how-sweet-it-all-about-sweeteners |publisher=US Food and Drug Administration |access-date=16 December 2024 |date=9 June 2023}}</ref>
			==Dietary and metabolic aspects==
			===Caloric value and labeling===
			Nutritional labeling of erythritol in food products varies from country to country. Some places, such as ] and the ] (EU), label it as zero-calorie.<ref>(2008) . Quote: "Erythritol is a polyol, and according to the current rules as provided for in Article 5(1) of Directive 90/496/EEC, its energy would be calculated using the conversion factor for polyols, namely 10 kJ/g (2,4 kcal/g). Using this energy conversion factor would not fully inform the consumer about the reduced energy value of a product achieved by the use of erythritol in its manufacture. The Scientific Committee on Food in its opinion on erythritol, expressed on March 5, 2003, noted that the energy provided by erythritol was less than 0,9 kJ/g (less than 0,2 kcal/g). Therefore it is appropriate to adopt a suitable energy conversion factor for erythritol. Current regulations (Reg. (EC) 1169/2011) preserve this conversion factor at 0 kcal/g for energy value calculation purposes."</ref>
			Under ] (FDA) labeling requirements in the United States, erythritol has a caloric value of 0.2 ]s per gram (95% less than sugar and other carbohydrates).{{cn|date=December 2024}}
			===Human digestion===
			In the body, most erythritol is absorbed into the bloodstream in the ] and then for the most part excreted unchanged in the ]. About 10% enters the colon.<ref name="Arrigoni-2005"/>
			In small doses, erythritol does not normally cause ] effects and gas or bloating, as are often experienced after consumption of other sugar alcohols (such as ], ], ], and ]).<ref>{{cite journal | vauthors = Munro IC, Berndt WO, Borzelleca JF, Flamm G, Lynch BS, Kennepohl E, Bär EA, Modderman J, Bernt WO | display-authors = 6 | title = Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data | journal = Food and Chemical Toxicology | volume = 36 | issue = 12 | pages = 1139–1174 | date = December 1998 | pmid = 9862657 | doi = 10.1016/S0278-6915(98)00091-X }}</ref> About 90% is absorbed before it enters the ], and since erythritol is not digested by intestinal bacteria, the remaining 10% is excreted in the ].<ref name="Arrigoni-2005">{{cite journal | vauthors = Arrigoni E, Brouns F, Amadò R | title = Human gut microbiota does not ferment erythritol | journal = The British Journal of Nutrition | volume = 94 | issue = 5 | pages = 643–646 | date = November 2005 | pmid = 16277764 | doi = 10.1079/BJN20051546 | doi-access = free | hdl = 20.500.11850/31086 | hdl-access = free }}</ref>
			Large doses can cause ], ], and watery feces.<ref name="Storey-2007">{{cite journal | vauthors = Storey D, Lee A, Bornet F, Brouns F | title = Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid | journal = European Journal of Clinical Nutrition | volume = 61 | issue = 3 | pages = 349–354 | date = March 2007 | pmid = 16988647 | doi = 10.1038/sj.ejcn.1602532 | s2cid = 10228622 | doi-access = free }}</ref> Doses greater than 0.66 g/kg body weight in males and greater than 0.8 g/kg body weight in females cause ],<ref name="pmid27840639">{{cite journal | vauthors = Mäkinen KK | title = Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals | journal = International Journal of Dentistry | volume = 2016 | pages = 5967907 | date = 2016 | pmid = 27840639 | pmc = 5093271 | doi = 10.1155/2016/5967907 | doi-access = free }}</ref> and doses over {{convert|50|g|oz}} cause diarrhea.<ref name="Storey-2007" /> Rarely, erythritol can cause allergic hives (]).<ref name="Hino-2000">{{cite journal | vauthors = Hino H, Kasai S, Hattori N, Kenjo K | title = A case of allergic urticaria caused by erythritol | journal = The Journal of Dermatology | volume = 27 | issue = 3 | pages = 163–165 | date = March 2000 | pmid = 10774141 | doi = 10.1111/j.1346-8138.2000.tb02143.x | s2cid = 40328472 }}</ref>
			===Blood sugar and insulin levels===
			Erythritol has no effect on ] or blood ] levels, and therefore may be used as a sugar substitute by people with ].<ref name="pmid9862657">{{cite journal | vauthors = Munro IC, Berndt WO, Borzelleca JF, Flamm G, Lynch BS, Kennepohl E, Bär EA, Modderman J, Bernt WO | display-authors = 6 | title = Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data | journal = Food and Chemical Toxicology | volume = 36 | issue = 12 | pages = 1139–1174 | date = December 1998 | pmid = 9862657 | doi = 10.1016/S0278-6915(98)00091-X }}</ref><ref name="de Cock2012">{{cite book| vauthors = de Cock P |title=Sweeteners and Sugar Alternatives in Food Technology|chapter=Erythritol|year=2012|pages=213–41|doi=10.1002/9781118373941.ch10|isbn=9781118373941}}</ref> The ] (GI) of erythritol is 0% of the GI for glucose and the ] (II) is 2% of the II for glucose.<ref name="nrr">{{cite journal | vauthors = Livesey G | title = Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties | journal = Nutrition Research Reviews | volume = 16 | issue = 2 | pages = 163–191 | date = December 2003 | pmid = 19087388 | doi = 10.1079/NRR200371 | s2cid = 4541994 | doi-access = free }}</ref>
			===Oral bacteria===
			Erythritol is ]; since it cannot be ] by oral ], it does not contribute to ].<ref name="Kawanabe April 1994" /><ref name="de Cock2012" /> In addition, erythritol, like ], has antibacterial effects against ] bacteria, reduces ], and may be protective against tooth decay.<ref name="de Cock2012" />
			==Manufacturing==
			Erythritol is manufactured by using enzymatic ] of the starch from corn to generate ].<ref>{{cite web | url = http://www.decodedscience.org/erythritol-made-manufacture-low-calorie-sugar-substitute/42248 | publisher = Decoded Science | title = How Is Erythritol Made? Manufacture of a Low-Calorie Sugar Substitute | date = January 28, 2014 | vauthors = Piccirillo C | access-date = July 18, 2016 | archive-date = October 30, 2016 | archive-url = https://web.archive.org/web/20161030174650/http://www.decodedscience.org/erythritol-made-manufacture-low-calorie-sugar-substitute/42248 | url-status = dead }}</ref> Glucose is then fermented with yeast or another fungus to produce erythritol. A genetically-engineered form of the yeast '']'' has been optimized for erythritol production by fermentation by using ] as a carbon source and high ] to increase yields up to 62%.<ref name=":0">{{cite journal | vauthors = Carly F, Fickers P | title = Erythritol production by yeasts: a snapshot of current knowledge | journal = Yeast | volume = 35 | issue = 7 | pages = 455–463 | date = July 2018 | pmid = 29322598 | doi = 10.1002/yea.3306 | doi-access = free }}</ref>
			==Chemical properties==
	===Heat of solution===		===Heat of solution===
	Erythritol has a strong cooling effect (], or positive ]<ref>{{cite book |author=Wohlfarth, Christian |title=CRC handbook of enthalpy data of polymer-solvent systems |url=http://books.google.com/books?id=e2XyFi-bMY8C&pg=PA3 |year=2006 |publisher=CRC/Taylor & Francis |isbn=9780849393617 |pages=3–}}</ref>) when it dissolves in water, which is often combined with the cooling effect of ] flavors but proves distracting with more subtle flavors and textures. The cooling effect is only present when erythritol is not already dissolved in water, a situation that might be experienced in an erythritol-sweetened frosting, chocolate bar, chewing gum, or hard candy. When combined with solid fats, such as ], ], or cow's ], the cooling effect tends to accentuate the waxy characteristics of the fat in a generally undesirable manner.{{Citation needed|date=September 2010}} This is particularly pronounced in chocolate bars made with erythritol.{{Citation needed|date=September 2010}} The cooling effect of erythritol is very similar to that of ] and among the strongest cooling effects of all sugar alcohols.<ref>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. {{ ISSN 1572-8927}}</ref>		Erythritol has a strong cooling effect (], or positive ])<ref>{{cite book | vauthors = Wohlfarth C | title = CRC handbook of enthalpy data of polymer-solvent systems | url = https://books.google.com/books?id=e2XyFi-bMY8C&pg=PA3 | year = 2006 | publisher = CRC / Taylor & Francis | isbn = 978-0-8493-9361-7 | page = 3 }}</ref> when it dissolves in water, which is often compared with the cooling effect of ] flavors. The cooling effect is present only when erythritol is not already dissolved in water, a situation that might be experienced in an erythritol-sweetened frosting, chocolate bar, chewing gum, or hard candy. The cooling effect of erythritol is very similar to that of ] and among the strongest cooling effects of all sugar alcohols.<ref>{{cite journal | vauthors = Jasra RV, Ahluwalia JC | title = Enthalpies of Solution, Partial Molal Heat Capacities and Apparent Molal Volumes of Sugars and Polyols in Water | journal = Journal of Solution Chemistry | year = 1982 | volume = 11 | issue = 5 | pages = 325–38 | doi = 10.1007/BF00649291 |s2cid=93845620 | issn = 1572-8927 }}</ref> Erythritol has a ] of 13.903 at 18&nbsp;°C.<ref>{{cite journal | vauthors = O'Neil MJ | title = Erythritol | journal = The Merck Index – an Encyclopedia of Chemicals, Drugs, and Biologicals | year = 2006 | page = 629 }}</ref>
	===Blending for sugar-like properties===		==Biological properties==
			According to a 2014 study,<ref>{{cite journal | vauthors = Baudier KM, Kaschock-Marenda SD, Patel N, Diangelus KL, O'Donnell S, Marenda DR | title = Erythritol, a non-nutritive sugar alcohol sweetener and the main component of truvia®, is a palatable ingested insecticide | journal = PLOS ONE | volume = 9 | issue = 6 | pages = e98949 | date = 2014 | pmid = 24896294 | pmc = 4045977 | doi = 10.1371/journal.pone.0098949 | doi-access = free | bibcode = 2014PLoSO...998949B }}</ref> erythritol functions as an insecticide toxic to the fruit fly '']'', impairing motor ability and reducing longevity even when nutritive sugars were available.
	Erythritol is commonly used as a medium in which to deliver high intensity sweeteners, especially ] derivatives, serving the dual function of providing both bulk and a flavor similar to that of table sugar. Diet beverages made with this blend thus also contain erythritol in addition to the main sweetener. Beyond high intensity sweeteners, erythritol is often paired with other bulky ingredients that exhibit sugar-like characteristics to better mimic the texture and mouthfeel of ]. Often these other ingredients are responsible for the gastric side effects blamed on erythritol. The cooling effect of erythritol is rarely desired, hence other ingredients are chosen to dilute or negate that effect. Erythritol also has a propensity to crystallize and is not as soluble as ], so ingredients may also be chosen to help negate this disadvantage. Furthermore, erythritol is non-], meaning it does not attract moisture, which can lead to products, particularly baked goods, drying out if another ] ingredient is not used in the formulation.
			Erythritol is preferentially used by the ]. The presence of erythritol in the placentas of goats, cattle, and pigs has been proposed as an explanation for the accumulation of ''Brucella'' bacteria found at these sites.<ref name="PetersenRajashekara2013">{{cite journal | vauthors = Petersen E, Rajashekara G, Sanakkayala N, Eskra L, Harms J, Splitter G | title = Erythritol triggers expression of virulence traits in Brucella melitensis | journal = Microbes and Infection | volume = 15 | issue = 6–7 | pages = 440–449 | date = June 2013 | pmid = 23421980 | pmc = 3686989 | doi = 10.1016/j.micinf.2013.02.002 }}</ref>
	Oftentimes, ] is combined with erythritol due to inulin offering a complementary negative ] (], or warming effect when dissolved that helps cancel erythritol's cooling effect) and non-crystallizing properties. Unfortunately, ] has a propensity to cause gas and bloating when consumed in moderate to large quantities, particularly in individuals unaccustomed to it. Other sugar alcohols are sometimes used with erythritol, particularly ] due to its minimally positive ], and ] which has a negative ], moderate ]ity, and non-crystallizing liquid form.
			==Synonyms==
	==Erythritol and bacteria==
			In the 19th and the early 20th centuries, several synonyms were in use for erythritol: erythrol, erythrite, erythoglucin, eryglucin, erythromannite and phycite.<ref>{{cite journal|journal=Journal of Analytical and Applied Chemistry |title=A list of words whose use should be avoided in favor of the accompanying synonyms |volume=6 |page=160 |year=1892 |url=https://books.google.com/books?id=RogMAQAAIAAJ&pg=PA160 | vauthors = Hart E }}</ref> Zerose is a ] for erythritol.<ref>{{cite web |title=Cargill unveils new products featuring Zerose natural sweetener |url=https://www.newhope.com/sweeteners/cargill-unveils-new-products-featuring-zerose-natural-sweetener |publisher=New Hope Network |access-date=13 November 2018 |date=9 March 2010}}</ref>
	Erythritol has been certified as ].<ref>{{cite journal |author=Kawanabe J, Hirasawa M, Takeuchi T, Oda T, Ikeda T |title=Noncariogenicity of erythritol as a substrate |journal=Caries Res. |volume=26 |issue=5 |pages=358–62 |year=1992 |pmid=1468100 }}</ref> The ] cannot be ]d by oral ], and so does not contribute to ]. Interestingly, erythritol exhibits some, but not all, of ]'s tendency to "starve" harmful bacteria. Unlike xylitol, erythritol is actually absorbed into the ] after consumption but before ]. However, it is not clear at present if the effect of starving harmful bacteria occurs systemically.
	==See also==		== See also ==
			* ]
	*], the ] of erythritol
	*]		* ]
			* ], the ] of erythritol
	==References==		== References ==
			{{Reflist}}
	<references/>
	==External links==		== External links ==
			{{Commonscat}}
	*
			* , ] (14 Mar 2023)
			{{Alcohols|state=collapsed}}
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