Erythritol is typically made by extracting starch from genetically modified corn, or corn cobs, then breaking it down, via a process called hydrolysis, into glucose molecules. The sugar is then fermented by a fungus and may go through several processes to clarify, purify and crystallize the finished product into white granules or powder that resembles sugar.
Erythritol is a sugar alcohol. Other sugar alcohols are known as sorbitol, xylitol, mannitol, maltitol, lactitol, isomalt, and hydrogenated starch hydrolysates. These sugar alcohols are also made via the hydrogenation of glucose, mannose and xylose. Adding hydrogen atoms to sugars results in a bleached, powdery blend of sugar alcohols that are not absorbed by the body, but taste sweet. Here's the lowdown...
Pros of Sugar Alcohols
Cons of Sugar Alcohols
I don’t know about you, but when I eat something sweet, I want to be satisfied and feel safe that the food I am eating will provide nutrients to my body, not potentially harmful compounds. Until more studies come out, I would be more inclined to reach for something sweet that is unrefined and nutrient dense such as fruit, raw honey, and grade B maple syrup.