Louis Francois Erythritol is a zero-calorie sweetener used to create sugar-free, reduced-sugar, and keto-friendly recipes with a clean, mild sweetness. It has about 60 to 80% of the sweetness of sugar and works well when you want sweetness and bulk without the calories of sucrose.
Use
Use erythritol to partially or fully replace sugar in both hot and cold preparations. For a similar sweetness level, use about 1.25 to 1.4 parts erythritol for every 1 part sugar. Add gradually while mixing for more even distribution, especially in batters, doughs, and fillings.
Recommended Dosage
Use according to the sweetness level and recipe structure you want. A practical starting point is 1.25:1 compared with sugar when replacing sucrose.
Applications / Practical Uses
- Sugar-free candies, pralines, chocolates, and boiled sugar fillings
- Cakes, cookies, and reduced-sugar pastries
- Ice creams and sorbets
- Low-calorie and diabetic-friendly formulations
- Recipes where a mild sweetness and cooling finish are desirable
Observations
Erythritol is a white crystalline powder with a mild, cooling sweetness and no odour. It is heat-stable, works in both cold and cooked applications, and is noted for having a lower laxative potential than many other polyols.
Differences from Other Ingredients
Compared with maltitol, erythritol has no glycemic impact and is positioned as gentler on digestion. Compared with xylitol and sorbitol, it is less likely to cause gastrointestinal discomfort. It is also a better fit than maltodextrin or dextrose when you want sweetness without raising blood glucose in the same way.
Origin
Obtained by microbial fermentation of carbohydrate substrates.
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Inventory Last Updated: Apr 12, 2026
