Erythritol is a polyol (sugar alcohol) which is very popular for use in baking and as a general sweetener in low carb diets. • Low in calories: Erythritol has a very low caloric content; its value is 0.2 calories per gram for food labeling purposes in t he United States and 0 (zero) calories per gram for food labeling purposes in Japan. This very low calorie value is due to erythritol’s unique absorption and elimination process which does not require the metabolism of erythritol. Thus, erythritol is un iq uely qualified as a very low calorie bulk sweetener for formulating “light” and “reduced calorie” products which require a 25% or more calorie reduction from the standard formulation. • High digestive tolerance: Erythritol is rapidly absorbed in the sma ll intestine due to its small molecular size and structure. Several clinical studies conducted in Europe and Japan have shown that more than 90% of ingested erythritol is absorbed and excreted unchanged in urine within a 24-hour period. This d igesti ve pat hway allows less than 5% of ingested erythritol to reach the large intestine and be fermented into volatile fatty acids or metabolized into carbon dioxide. As a result, foods containing substantial amounts of erythritol are very unlikely t o cause gaseous and laxation side effects. A recent clinical study concluded daily consumption of 1 gram per kilogram body weight is well tolerated by adults as compared to sucrose containing foods. • Safe for people with diabetes: Single dose and 1 4-day clin ical studi es demonstrate erythritol does not affect blood serum glucose or insulin levels. Clinical studies conducted in people with diabetes conclude that erythritol may be safely used to replace sucrose in foods formulated specifically for people with diabetes. O f course, those with diabetes should consider the impact on their diet of other ingredients used in foods sweetened with erythritol. • Does not cause tooth decay: Erythritol like other polyols is resistant to metabolism by or al bacteria wh ich break down sugars and starches to produce acids which may lead to tooth enamel loss and cavities formation. They are, therefore, non-cariogenic. The usefulness of polyols, including erythritol, as alternatives to sugars and as part o f a comprehensiv e program includ ing proper dental hygiene has been recognized by the American Dental Association. The FDA has approved the use of a "does not promote tooth decay" health claim in labeling for sugar-free foods that contain ery thritol or other p olyols.