What is erythritol? Ok, here are the basics
Erythritol has been part of our diet for thousands of years. It occurs naturally at low levels in many fruits and in popular fermented foods such as soy sauce, cheese, wine, beer, and sake.

erythritol has a high digestive tolerance, is safe for people with diabetes, and does not promote tooth decay.

Since 1990, erythritol has been commercially produced and added to foods and beverages to provide sweetness, as well as enhance their taste and texture.

Manufacturing process:
1. Fermentation of glucose by a safe and suitable non-genetically modified microorganism, Moniliella Pollinis (a food grade yeast).
2. Purification, ultra-filtration, crystalization, and drying.
3. White crystal, 99.9% purity (no residues of corn or yeast).