Edit: August 8, 2024. Erythritol is linked to blood clotting and a risk of heart disease. https://www.cnn.com/2024/08/08/health/erythritol-blood-clotting-wellness/index.html
Original article:
I thought all low calorie sweeteners were harmful until I found this.
- No adverse effects associated with other low and non-caloric natural and artificial sweeteners
- May have antioxidant potential
- Has 60-80% the sweetness of sugar
- Can be used in baking
- Safe for diabetics
Buy the powder since the granular form needs to be dissolved in liquid otherwise it remains granular. It is $9 a pound for powder in the US, and in Canada ranging from $8/lb (5 lb bag includes $10 shipping) (but may crystallize in liquids after a time), $12 (free shipping), or $19 per pound (free shipping) in Canada.
If using it in baking, it is a little tricky. It really really wants to re-crystallize. Be careful when putting it in things that are dry, like cookies and brownies, as it will re-crystallize as it cools. You can prevent this effect by using it in a combination of 1:8 of Thick-it-up Low Carb Thickener to erythritol (2 T per cup) for powdered form and 4 T/cup for granular form.
For higher liquid products, like icing and pies, you should be okay, but you can also grind it into a powder if it has re-crystallized in storage or if you have the granular form.
It leaves a cooling/minty effect in your mouth in some cases. Some bakers like the crunch from the re-crystallization in their products.
If using it in baking, it is a little tricky. It really really wants to re-crystallize. Be careful when putting it in things that are dry, like cookies and brownies, as it will re-crystallize as it cools. You can prevent this effect by using it in a combination of 1:8 of Thick-it-up Low Carb Thickener to erythritol (2 T per cup) for powdered form and 4 T/cup for granular form.
For higher liquid products, like icing and pies, you should be okay, but you can also grind it into a powder if it has re-crystallized in storage or if you have the granular form.
It leaves a cooling/minty effect in your mouth in some cases. Some bakers like the crunch from the re-crystallization in their products.
On a cautionary note...
Erthryitol was rejected by the EFSA in March 2013 as an additive to soft drinks because for children aged 3-9 years old (22 kg on average), drinking 650 mL of the soft drink had a laxative effect. I don't know what kind of parent would let their sub-10 year old drink the equivalent of two cans of pop a day, but I'm sure they exist.
Here is a list of harmful sweeteners:
acesulfame-K (Sweet One) - DNA damage
aspartame (Nutrasweet, Equal) - hypertension
cyclamate (Sugar Twin) - banned 39 years ago but still sold in Canada
saccharin (Sweet'N'Low) - bladder cancer
sucralose (Splenda) - migraine trigger
sorbitol, xylitol - (Extra, Eclipse, Orbit...) - laxative
We don't know whether stevia is safe. Yet. I bought stevia leaf powder, and it was horrible to use. It had a distinctive leafy green taste, and a terrible aftertaste. Not the kind of stuff I want to put in my baking or tea.