Erythritol

Erythritol is a sugar alcohol used as a low‑calorie sweetener in sports drinks and other products. It tastes slightly less sweet than sugar but provides virtually no energy.

Explanation

This four‑carbon polyol occurs naturally in small amounts in some fruits and fermented foods. Commercially, it is produced by fermenting glucose with yeast or fungi, yielding a crystalline sweetener that is about 70 percent as sweet as sucrose. Unlike many sugar alcohols, erythritol is almost completely absorbed in the small intestine and excreted unchanged in urine. Because it is not metabolized, it supplies negligible calories and does not raise blood glucose or insulin levels. Its small molecular size also means that it causes little digestive discomfort compared with other polyols, which can ferment in the colon and cause bloating. Erythritol has a mild cooling sensation on the tongue and no lingering aftertaste, making it useful for masking bitterness from high‑intensity sweeteners like stevia or monk fruit. In sports drink powders and concentrates, erythritol adds bulk and improves mouthfeel without adding significant carbohydrates.

Key properties and applications

• • Moderate sweetness: around 70 percent as sweet as sucrose with a clean taste.
  • Minimal calories: almost completely excreted and provides only trace energy.
  • Digestive tolerance: better tolerated than sorbitol or xylitol because of rapid absorption.
  • Cooling effect: produces a mild cooling sensation that can refresh when drinking.
  • Combining with other sweeteners: often blended with stevia or monk fruit to balance flavor and texture.

Erythritol offers athletes a way to enjoy sweetened hydration products without the burden of extra sugars. Its clean taste and improved digestibility make it a popular ingredient in modern sports drink powders and electrolyte mixes. It should still be consumed in sensible amounts as part of an overall nutrition and hydration plan.

Related Terms: Xylitol, Sorbitol, Stevia (steviol glycosides), Monk fruit (luo han guo), Sucralose