The competition and chatter between different sweeteners goes back to the 19th century. Stakeholders, from academia, to research, to capital, have invested a lot. These investments are not only used for research and development, but also to gain markets for their products, and as a result, the average consumer is exposed to information that is complex and even difficult to distinguish from the real thing.

Indeed, some artificial sweeteners have been shown to have possible health effects, such as saccharin and aspartame. Saccharin as the initial sweetener saccharin was once popular, it is 500 times sweeter than sugar, and it entered the industrial production stage at the end of the 19th century, rapidly entering thousands of households. But in 1997, saccharin was once banned in Canada after studies found it caused bladder cancer in rats. Now, saccharin is also strictly limited to 14 types of food in China, and may not be added to baby food.

In natural sugar substitutes, in fact, there are also "high and low" distinction. For example, xylitol is extracted from birch, oak, corn cobs, bagasse and other plant materials in the natural sweeteners, is widely used in the diabetic population food, is widely recognized as a natural sugar substitute.

However, the "production process" of xylitol still has some shortcomings: it still mostly uses industrial acid digestion, which is not completely "natural". In addition, xylitol calories and glycemic index is low, but not "zero", and overconsumption is more likely to cause bloating, diarrhea and other adverse reactions, tolerance is low.

In contrast, erythritol from the process point of view is also the same "natural health", is all the sugar alcohols in the few microbial fermentation method of production of products. From this point of view, from the composition to the production of more natural erythritol, not only to provide consumers with a new choice of sweet access, and may indeed be the majority of consumers in their daily lives can find the best choice.

Small molecules are easily absorbed and well tolerated by the human body

Erythritol is a small molecule, with a molecular weight of only one-third that of sucrose. This means that it is easily absorbed by the small intestine and eliminated through the urine, with only a very small portion going to the large intestine for fermentation, making it very well tolerated by the human body, much more so than other sugar substitutes such as xylitol. At the same time, this cyclic path means that erythritol is not involved in sugar metabolism and does not cause elevated blood sugar.

In addition, small molecules of erythritol not only will not be used in the oral cavity by probiotics to break down, but also on the oral pathogenic bacteria have an inhibitory effect, which in turn play a role in the protection of teeth, the role of anti-caries.

In short, erythritol is a low-calorie, safe and good natural sugar substitutes, consumers can rest assured that the purchase of added erythritol food and beverage, access to healthy sweetness.