Erythritol Will Change Your Mind About Sugar

Erythritol is extremely similar to refined sugar in appearance and taste, although it is not quite as sweet as refined sugar. Just like refined sugar, you can find erythritol in granulated or powdered forms. Erythritol is considered one of the sugar alcohols similar to sorbitol and xylitol, but it does not have the same side effects as sorbitol and xylitol.

In nature, erythritol can be found in mushrooms, grapes, and melons. Granulated erythritol is made by extracting sugars from certain plants, mixing the sugars with water, and fermenting. After that, it is filtered, crystallized, and dried. Powdered erythritol is simply made by grinding the granulated form.

Erythritol has many advantages:

- Erythritol is almost calorie free.

- Erythritol has a zero glycemic index making it ideal for diabetics

- Erythritol tastes and feels very much like refined sugar, making it an excellent sugar substitute

- Erythritol doesn't contribute to tooth decay since it is not metabolized by oral bacteria.

- Erythritol, when eaten in moderation, doesn't cause stomach and diarrhea issues that can occur with xylitol and sorbitol. Erythritol is a smaller molecule than xylitol and sorbital, so most of erythritol is absorbed by the intestines and passed through urine.

- Erythritol was classified in the United States as Generally Recognized as Safe in 1997. Japan approved erythritol in 1990 and Australia and New Zealand approved erythritol in 1999.

Since Erythritol is very similar to refined sugar, it is easy to use in place of sugar. A warning though, erythritol has a higher moisture content than refined sugar, so it has to be stored in a cool, dry place, and you may need to adjust the other liquids in your recipes. Be sure to remember that erythritol is only about 70 percent as sweet as refined sugar, so you made need to use more of it to get your desired result. But using more erythritol is no problem because of its low calorie count and low glycemic index!

I have used erythritol in custard, bread, peach souffles, and creme anglaise. All recipes turned out great, even the souffles, so I would recommend using erythritol in place of refined sugar. With everything though, you should use erythritol in moderation.

It looks like sugar. It feels like sugar. It tastes like sugar. So why don't you try erythritol!