Erythritol

Erythritol is a low-calorie natural sweetener, commonly used as a sugar substitute in various cooking recipes, especially in baked goods, desserts, and beverages. It appears as white crystals, similar to granulated sugar, and has a very similar sweet taste to sugar, but with approximately 70% of its sweetness and an almost negligible caloric content.

Its origin lies in the fermentation of natural sugars present in fruits such as grapes, pears, and melons, or it can be industrially produced by fermenting glucose with specific yeasts. Due to its low glycemic index, it is especially valued in diets for diabetics and for people looking to reduce sugar intake without giving up a sweet taste.

Among its main properties, the following stand out:

• Low in calories: it practically provides no energy to the body.
• Does not raise blood glucose or insulin levels: ideal for people with diabetes or those controlling their carbohydrate intake.
• Well-tolerated digestively: unlike other polyols, it usually causes fewer laxative effects or gastrointestinal discomfort.
• Resistant to high temperatures: it can be used in baked goods without losing its sweetness.

In various Spanish-speaking countries, erythritol is also known by synonyms such as erythritol itself, as it does not have a distinct popular variant. However, it is often grouped within the category of "polyols" or "sugar alcohols" on labels and in recipes. In Latin America, it is common to see it referred to simply as "erythritol" and it is increasingly popular in low-sugar diets and in the preparation of healthy desserts.