Erythritol (INS 968): The Science-Backed Guide to This Zero-Calorie Bulk Sweetener
Answer Snapshot
- What it is: A sugar alcohol found naturally in small amounts and produced commercially by fermentation.
- Safety consensus: JECFA assigned an ADI of "not specified," and FDA and EFSA also recognize it as safe at typical intakes.
- Common uses: Sugar-free baked goods, confectionery, beverages, dairy products, and tabletop sweeteners.
- Blood sugar impact: Glycemic index 0; it does not meaningfully raise blood glucose or insulin.
- Who should be careful: Most people tolerate it well, but large servings can still cause mild digestive symptoms in sensitive individuals.
- Label names / aliases: Erythritol, INS 968, E968.
Quick Facts
| Attribute | Detail |
|---|---|
| Ingredient name | Erythritol |
| INS code | 968 |
| Functional class | Sweetener, bulking agent, humectant |
| Sweetness potency | About 70-80% as sweet as sucrose |
| Caloric value | 0 kcal/g in U.S. labeling; negligible in practice |
| ADI | Not specified |
| Stability | Stable through pH 2.0-10.0 and to about 160°C |
| Blood sugar impact | Glycemic index 0 |
| Typical label names | Erythritol, INS 968, E968 |
What It Is
Erythritol is a four-carbon polyol, or sugar alcohol, that occurs naturally in small amounts in fruits and fermented foods. Commercial production usually relies on fermentation of glucose followed by purification and crystallization.
Unlike high-intensity sweeteners, erythritol is a bulk sweetener. That means it contributes structure, texture, and mouthfeel as well as sweetness, which is why it appears so often in products trying to replace sugar more completely.
Safety
JECFA assigned erythritol an ADI of "not specified," which reflects a high level of confidence in its safety at normal dietary intake. FDA and EFSA have also supported its use in foods and beverages.
Compared with many other polyols, erythritol is generally better tolerated because most of the dose is absorbed before it reaches the colon. That does not mean digestive symptoms are impossible, but the risk is usually lower than with sorbitol or some other sugar alcohols.
Metabolism and Blood Sugar
Erythritol is unusual among polyols because a large share of an ingested dose is absorbed in the small intestine and then excreted unchanged in urine. It is not significantly metabolized for energy and is only minimally fermented in the large intestine.
That metabolic pattern explains why erythritol has a glycemic index of 0 and does not meaningfully increase blood sugar or insulin. It is widely used in products marketed for diabetes-friendly, low-sugar, and ketogenic diets.
Stability
Erythritol is stable across a broad pH range and under most standard food-processing conditions. It generally remains stable up to about 160°C, which covers many baking and cooking applications.
In formulation, it also offers reliable storage behavior and can help with moisture and crystallization control. One sensory tradeoff is its cooling effect, which is milder than xylitol's but still noticeable in some products.
Common Uses
Erythritol is common in sugar-free baked goods, chewing gum, chocolate, mints, flavored beverages, protein products, dairy desserts, and granulated sweetener blends. It is especially useful when a formula needs both sweetness and physical bulk.
Manufacturers often pair it with stevia or sucralose so the blend can deliver sugar-like sweetness intensity while erythritol supplies body and texture.
Compare and Alternatives
Compared with sucrose, erythritol is less sweet and does not brown the same way, but it offers negligible calories and no glycemic load. Compared with xylitol, it is usually gentler on the gut. Compared with stevia, it contributes bulk and mouthfeel that stevia alone cannot provide.
Its main tradeoffs are lower sweetness intensity than sugar and a cooling sensation that can be noticeable in some products. Those limits are why it is frequently blended rather than used completely alone.
Official References
- FAO/WHO Codex Alimentarius GSFA: Erythritol (INS 968) Detailed Specifications
- JECFA Evaluation: Safety Evaluation of Erythritol (2001)
- US FDA GRAS Notice: Erythritol GRAS Status
- EFSA Scientific Opinion: Safety of Erythritol as a Food Additive
The information provided in this article is for educational and informational purposes only and is not intended as medical advice. People with specific digestive or metabolic concerns should consult a qualified healthcare provider.