Erythritol
[CAS# 149-32-6]

Identification

• Classification: Biochemical >> Carbohydrate >> Monosaccharide
• Name: Erythritol
• Synonyms: meso-Erythritol; 1,2,3,4-Butanetetrol; meso-1,2,3,4-Tetrahydroxybutane
• Molecular Formula: C₄H₁₀O₄
• Molecular Weight: 122.12
• CAS Registry Number: 149-32-6
• EC Number: 205-737-3
• SMILES: C([C@H]([C@H](CO)O)O)O

Properties

• Melting point: 117-121 °C
• Boiling point: 329-331 °C
• Water solubility: soluble

Safety Data

• Hazard Symbols: GHS07 Warning
• Risk Statements: H315-H319-H335
• Safety Statements: P261-P305+P351+P338

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Skin irritation	Skin Irrit.	2	H315
Eye irritation	Eye Irrit.	2A	H319
Specific target organ toxicity - single exposure	STOT SE	3	H335

Discovery and Applications

Erythritol was first isolated from the leaves of certain lichens by Scottish chemist John Stenhouse in 1848. However, it was not until the 20th century that it began to be produced commercially, primarily through the fermentation of glucose by certain yeasts, such as Moniliella pollinis. This fermentation process produces a sweet substance with virtually no calories, making it an attractive option for those who want to reduce their sugar intake.

One of the most attractive aspects of erythritol is that it is much sweeter than sugar. Although it is about 70% as sweet as sucrose (table sugar), it has only 0.24 calories per gram, while sugar has 4 calories per gram. In addition, erythritol does not raise blood sugar or insulin levels, making it suitable for diabetics or those following a low-carb diet.

In addition, erythritol is highly digestibly tolerated, unlike some other sugar alcohols that can cause digestive discomfort when consumed in large quantities. The body absorbs erythritol into the bloodstream and then excretes it unchanged through the urine, with minimal gastrointestinal side effects.

The versatility of erythritol is not limited to its role as a sugar substitute. It is often used as a filler and flavor enhancer in a variety of food and beverage products, including gum, baked goods, dairy products, and beverages. Its ability to mimic the texture and taste of sugar, but without the calories, makes it a key ingredient in many low-calorie and sugar-free products.

In addition, erythritol’s unique properties make it an excellent ingredient in oral care products. It is non-cariogenic, meaning it does not contribute to tooth decay, and is therefore incorporated into sugar-free gum and candies. Additionally, erythritol’s cooling effect on the tongue makes it a popular choice in mints and mouthwashes, providing a refreshing sensation without the addition of sugar.

In addition to its applications in food and oral care, erythritol can also be used in pharmaceuticals and cosmetics. In pharmaceuticals, it can be used as a filler in medications and supplements, while in cosmetics, it can enhance the texture and stability of skin care products without affecting their performance.

References

1964. The Relation of Erythritol Usage to Virulence in the Brucellas. Journal of General Microbiology, 37(2).
DOI: 10.1099/00221287-37-2-285

2003. Production of the Siderophore 2,3-Dihydroxybenzoic Acid Is Required for Wild-Type Growth of Brucella abortus in the Presence of Erythritol under Low-Iron Conditions In Vitro. Infection and Immunity, 71(5).
DOI: 10.1128/iai.71.5.2927-2932.2003

2005. Interactions between metal ions and carbohydrates. The coordination behavior of neutral erythritol to neodymium ion. Journal of Inorganic Biochemistry, 99(5).
DOI: 10.1016/j.jinorgbio.2005.02.001