Erythritol Can be found in small amounts in the our everyday fruits such as grapes and melons, it is also contained in fermented foods like soy sauce, cheese, wine, and beer.
Erythritol has a high digestive tolerance, is safe for people with diabetes, and does not promote tooth decay.
Ever since the early 1990’s, erythritol has been commercially produced and added to foods and beverages to provide sweetness, as well as enhance their taste and texture.
1. Fermentation of glucose by a safe and suitable non-genetically modified microorganism, Moniliella Pollinis (a food grade yeast).
2. Purification, ultra-filtration, crystalization, and drying.
3. White crystal, 99.9% purity (no residues of yeast or any other materials). GMO Free
Erythritol Sucrose (Both at 10% SEV)
The above diagram illustrates a taste map that compares erythritol with regular sugar (sucrose). The net outcome is they are very similar
