Erythritol

Erythritol is an organic compound, the naturally occurring achiral meso four carbon sugar alcohol with the molecular formula C4H10O4, used as a food additive and sugar substitute with about 60 to 70 percent of the sweetness of table sugar. It is produced industrially by fermenting corn with genetically engineered yeast strains rather than by chemical synthesis, appearing as white crystals or powder. It is almost completely noncaloric and does not affect blood sugar or cause tooth decay, properties that suit people managing diabetes or dental health; Japanese companies pioneered its commercial development in the 1990s, it was approved in Japan in 1990 and cleared by the United States Food and Drug Administration in 1997, and it is now used in beverages, confections and baked goods in more than 60 countries.