Erythritol (Crystal 20-30 Mesh) food‑grade erythritol (polyol sweetener; E 968 / INS 968) is a sugar alcohol used in foods to replace some or all sucrose while keeping sweetness and bulk with very low energy contribution and a minimal post‑meal blood glucose response compared with sugar. Erythritol is typically ~60–70% as sweet as sucrose and can provide a characteristic cooling sensation.

*Start from a sensory target (sweetness + cooling) and a texture target (bulk + crystallization control), then tune blends and processing. Results vary by system.

Mechanistic highlights

1. Low metabolic impact: Erythritol is poorly metabolized and contributes little energy versus sucrose; most is absorbed and excreted unchanged.
2. Cooling sensation: Dissolution is endothermic, creating a cooling mouthfeel (useful in mints/gum; may need balancing in chocolate or beverages).
3. Crystallization behavior: As a crystalline polyol, erythritol can recrystallize in some fillings/syrups/fat systems; managing water activity and cooling profiles helps maintain smooth texture.

Safety & practical use

• GI tolerance: Like other polyols, high intakes can cause bloating or laxation in sensitive individuals; design serving sizes accordingly.
• Practical tolerance target: As a starting point for product design, many teams keep typical daily exposure in the range of ~5–30 g/day depending on the target consumers and product category, then validate with sensory and tolerance testing.
• Regulatory status: Permitted as a food additive in multiple regions (e.g., EU E 968; Thailand INS 968). In the U.S., multiple GRAS notices exist for intended uses in foods.
• Regulatory dose reference: EFSA set an ADI of 0.5 g/kg body weight/day (primarily based on GI tolerance). EFSA summary