A sugar alcohol naturally present in foods such as fruits and fermented foods. As part of a group of sugar alcohols that include fructose, glucose and sucrose, erythritol is a sweetener that is produced from glucose through a natural fermentation process. It is considered of value for sweetening foods as an additive since it can be absorbed in the body while not being metabolized, having the majority of it excreted through kidney. Other sugar alcohols are rapidly digested, quickly absorbed, and deposited into the stomach with the unabsorbed portion going to the lower portion of the stomach resulting in the possibility of causing discomfort. Thus, with ease for digestion and a possible flavor benefit leaving no aftertaste left by other commercially produced sweeteners, the value of erythritol over other sweeteners may be significant.
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