Supplier-declared attributes — documentation available on request
Erythritol
CAS 149-32-6 · EINECS 205-737-3
A bulk polyol sweetener with near-zero caloric contribution and excellent gastrointestinal tolerance at moderate intake, used as the base carrier in reduced-sugar systems.
Also known as: Erythrit
From $3.20 /kg at 25 kg volume pricing below — indicative, excludes freight and duty
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Specification reviewed by Technical Review Panel, NEOLINK Industry on · Initial publication. — regulatory status is stated only where documented and cited.
Application scenarios
Typical use cases with the parameters that actually govern dosage decisions.
Sugar-free confectionery
Structural backbone for sugar-free chocolate and hard candy, providing bulk and setting behaviour that high-intensity sweeteners cannot supply alone.
Reduced-sugar bakery
Partial sucrose replacement in cakes and cookies. Requires paired moisture control, since erythritol is non-hygroscopic and can produce a dry crumb if used at high levels.
Beverage and tabletop
Carrier and bulking agent in zero-sugar drinks, providing body and mouthfeel that intense sweeteners alone lack.
Regulatory status
Stated per market, with the reference we rely on. Where a status is not yet documented we say so rather than assert it.
Our quality system, third-party certificates and documentation policy are set out on the quality & compliance page .
| Market | Status | Reference |
|---|---|---|
| US | Not yet verified — request documentation for your market | — |
| EU | Not yet verified — request documentation for your market | — |
Regulatory status is jurisdiction-specific and changes. Always confirm the status applicable to your product, your process and your market of sale with your own regulatory function before commercialising.
Technical notes & formulation guidance
Erythritol is the most misunderstood polyol in formulation work. The common assumption — that all sugar alcohols cause gastrointestinal distress at useful doses — is a hangover from sorbitol and maltitol, and it is wrong for erythritol at normal application rates.
The tolerance threshold is the whole design question
Erythritol is absorbed almost completely in the small intestine and excreted unchanged in urine, so very little reaches the colon for fermentation. That is why tolerance is markedly better than sorbitol or maltitol. The dose that matters is the well-established figure around 50 g per person per day for people who are not already sensitive to polyols.
The design consequence is straightforward: if your finished product delivers less than that, tolerance is rarely the objection. If it delivers substantially more, you have a product-design problem rather than a consumer-tolerance problem. In high-use categories — sugar-free gum, mints, tabletop — total daily intake across all products can exceed that without anyone noticing, because per-serving exposure stays low.
Formulation mechanics that catch teams out
Erythritol crystallises. In chocolate this is an advantage — it sets like sucrose. In bakery it is a liability, because erythritol does not participate in Maillard browning and does not hold water. A cake at 60% erythritol substitution will brown poorly and go dry within days.
The fix is almost never "use less erythritol." It is to pair it with a small amount of a reactive sugar — typically 10–20% of the original sucrose load retained — to restore colour and moisture, while erythritol carries the bulk and the reduced-calorie claim. That combination is what actually survives shelf-life testing.
Heat and Maillard behaviour
Below roughly 160 °C, erythritol is stable (literature value; confirm against your own process profile). Above that it participates in browning differently from sucrose and can produce off-notes. In baked applications this sets a practical ceiling on both temperature and time. In beverages and confectionery it is a non-issue.
Supply profile
Held in North American stock in the volumes most trial and production-scale requests require. Factory-direct above stocked depth. MOQ 25 kg, palletised for container freight.
Frequently asked questions
What is the gastrointestinal tolerance threshold for erythritol?
The widely established figure is around 50 g per person per day for individuals who are not already sensitive to polyols. Erythritol is absorbed in the small intestine and excreted unchanged, so very little reaches the colon for fermentation — which is why tolerance is considerably better than sorbitol or maltitol at equivalent intakes.
Can erythritol be used alone in a baked product?
Generally not at high substitution. Erythritol does not participate in Maillard browning and is non-hygroscopic, so a fully erythritol-sweetened cake browns poorly and dries quickly. Retaining roughly 10 to 20 percent of the original sucrose load restores colour and moisture while erythritol carries the bulk.
Is erythritol suitable for use in beverages?
Yes. It is one of the most common bulk sweeteners in zero-sugar drinks, where it provides body and mouthfeel that high-intensity sweeteners alone cannot. Its low caloric contribution and high solubility make it well suited to the format.
Erythritol alternatives & related
Other sweeteners in the same function class — different function, price band and regulatory profile, so the comparison is worth doing.