|Erythritol Anhydride||Erythrityl Tetranitrate||Erythrocentaurin||Erythromycin||Erythromycin Acistrate|
|Jmol-3D images||Image 1
|Molar mass||122.12 g mol−1|
|Melting point||121 °C; 250 °F; 394 K|
|Boiling point||329 to 331 °C; 624 to 628 °F; 602 to 604 K|
(what is: / ?)|
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Erythritol ((2R,3S)-butane-1,2,3,4-tetraol) is a sugar alcohol (or polyol) that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in some fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. It is 60–70% as sweet as table sugar yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. It is less likely to cause gastric side effects than other sugar alcohols because of its unique digestion pathway. Under U.S. Food and Drug Administration (FDA) labeling requirements, it has a caloric value of 0.2 kilocalories per gram (95% less than sugar and other carbohydrates), though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie, while European Union regulations currently label it and all other sugar alcohols at 0.24 kcal/g.