is a naturally-derived sugar substitute, produced by a fermentation process, that looks and tastes very much like sugar, yet has almost no calories. It comes in granulated and powdered forms.
Erythritol has been used in Japan since 1990 in candies, chocolate, yogurt, fillings, jellies, jams, beverages, and as a sugar substitute.
Erythritol is classified as a sugar alcohol. Sugar alcohols, also called polyols, are sugar substitutes that are either extracted from plants or manufactured from starches. One of the more common sugar alcohol sweeteners is .
Sugar alcohols also occur naturally in plants. Erythritol is found naturally in small amounts in grapes, melons, mushrooms, and fermented foods such as wine, beer, cheese, and soy sauce.