Erythritol Case Studies

From dental health to diabetic friendly, research shows Erythritol is a sweet deal that keeps on getting sweeter. Check out the research and discover why Erythritol is going to make the world a healthier place, naturally.

Erythritol is not Fermented in the Human Diet

by Eva Arrigoni, Fred Brouns, & Renato Amado (2005)

Earlier in vitro experiments showed that erythritol remained unfermented for a fermentation period of 12h. However, taking all fermentation parameters into account, erythritol turned out to be completely resistant to bacterial attack within 24h, thus excluding an adaptation within that period.

Effects of Erythritol on Patients with Diabetes

by Masashi Ishikawa, Minoru Miyashita & 4 Others (1996)

The single dose study suggests that erythritol exerts no significant effects on the metabolism of diabetic patients. Two-week daily administration of erythritol had no adverse effect on blood glucose control.

Erythritol - Review of Clinical Data

by I. C. Munro, W. O. Bernt, G. Flamm & 5 Others (1998)

A critical and comprehensive review of the safety information on erythritol was undertaken. Numerous toxicity and metabolic studies have been conducted on erythritol in rats, mice and dogs, showing erythritol to be well tolerated and not to cause any toxicologically relevant effects.

Is Erythritol Our New Best Friend?

by Karen Davis (2015)

Erythritol is a natural sweetener derived from plants and is present (in low levels) in mushrooms, soy sauce, many fruits, cheeses, beers, and wines. Erythritol has some advantages over other sugar alcohols, including that is has nearly zero calories (0.2 calories per gram), does not affect insulin levels, is noncariogenic, and is easy to digest.

Reading Sweet Nutrition Label News

by Daily Herald (2015)

Reading food labels can be important to determine information about what is going to go into their mouths. When looking at sugar content in food products, people who are trying to moderate their sugar intake can find a wide variety of alternative sweeteners, including Erythritol and Xylitol, that gives them more dietary choices.

Erythritol, Is It Safe?

by Nancy Dell (2015)

This short piece explains what Erythritol is, how it is produced, and describes some of the benefits and side-effects. The Erythritol part is in the first section.

Erythritol-Based Ice Cream Analysis

by Nicholas Fleming, Anh Nguyen, Leonora Yokubinas (2015)

This poster delves into the formulation, stability, safety, and environmental anlysis of an Erythritol-Based Ice Cream. The Department of Chemical and Biomolecular Engineering at the Univerisity of Connecticut goes into great detail to display their work.

Report Evaluates Artificial Sweeteners

by Center for Science in the Public Interest (2014)

This article is about, "Sweet Nothings", a publication that evaluates the safety of all of the sugar substitutes (natural and artificial) on the market. Moreover, it gives consumers in-depth, fact-based advice about which sugar substitutes are safe and which should be avoided.

Want to learn more? Please feel free to contact us at anytime.