Erythritol is another sugar alcohol that is considered to have an excellent taste. It is produced by fermenting the glucose in cornstarch and has 70% of the sweetness of sugar but 5% of the calories.

How is erythritol manufactured?

Erythritol is produced industrially beginning with enzymatic hydrolysis of the starch from corn to generate glucose. Glucose is then fermented with yeast or another fungus to produce erythritol. Other methods such as electrochemical synthesis are in development.

How is erythritol natural?

Erythritol is found in fruits, mushrooms, and fermented foods (wine, sake, soy sauce, miso paste) but only in minuscule amounts, so none of the natural sources are used to produce the store-bought erythritol. The erythritol content in one pound of melons, grapes, or pears is less than 0.02 grams.