Erythritol occurs naturally in some fruits, mushrooms and fermented products such as cheese. This sweetener is obtained through a natural fermentation process. Erythritol has a mildly sweet taste and fine texture and it has no aftertaste. The sweetening power of this erythritol is 70% compared to regular sugar. Compared to granulated sugar, erythritol is much healthier. Erythritol consists entirely of glucose, so good for your brain. It has a glycemic index (GI) of 0.
What sets it apart is that it has no calories and doesn’t seem to cause the same digestive problems as other sugar alcohols. But consuming it may lead to acid reflux and promote dehydration and a loss of electrolytes.
Erythritol has a similar taste and texture to ordinary granulated sugar. It dissolves well in liquids. This makes it very suitable as a sweetener in drinks. It is not suitable for making jams, but it is very suitable for baking. In crystal form it is suitable for baking cheesecakes. For sand dough and filo pastry you better use erythritol in powder form.