Erythritol

I would like to ask about the suitability of erythritol for adults and children. Can its production for commercial sale be considered industrial? I know it is also naturally found in fermented foods, and I would not avoid it there.

Erythritol is produced through the natural fermentation of glucose, thus it cannot be considered a highly processed food. No side effects are known, and it is deemed a safe food. However, the risk associated with its consumption is based on the same principles as with any other sweeteners - their consumption enhances the sweet taste perception, thereby increasing the potential risk of developing a dependence on sweetness (this risk is significantly higher in children than in adults). Generally, the rule applies that the fewer sweeteners appear in the diet, the better.

I would like to inquire about erythritol. On some products, it is listed with a caloric value of 0 kcal/100 g, while others might state 20 kcal/100 g. On average, polyols have 2.4 kcal per gram, so the information about 0 calories seems unrealistic to me. Is this even possible?

The situation with erythritol is a bit more complex. Generally, it is classified among polyols, which are metabolized in the large intestine into lower fatty acids, thus possessing a low energy value. The exception is erythritol, which is absorbed in the small intestine and mostly excreted in urine, therefore it is reported to have a zero energy value. In the EU, it is presented as a substance with zero value, whereas in the USA, it is stated as 0.2 kcal/1 gram.