The Official Additive Numbers for Erythritol
When you see a multi-digit number preceded by a letter on a food label, it’s a food additive code used by regulatory bodies to standardize identification across different regions. For erythritol, there are two primary additive numbers you will encounter, depending on the geographic market. In Europe, the number is E968, while internationally, under the Codex Alimentarius system, it is known as INS 968. These numbers confirm its classification as a polyol or sugar alcohol, and its role as a sweetener and texturizer in food and beverages.
The assignment of these numbers follows a rigorous evaluation process by various food safety authorities. The European Food Safety Authority (EFSA) re-evaluates additives like E968 to ensure safety and transparency, while the Joint FAO/WHO Expert Committee on Food Additives (JECFA) establishes the international INS number. In the United States, the Food and Drug Administration (FDA) has classified erythritol as Generally Recognized As Safe (GRAS) rather than assigning a numerical code, meaning food manufacturers can use it without specific pre-market approval.
The Functional Role and Production of Erythritol
Erythritol is a versatile food additive prized for its properties that mimic sugar without the caloric load. It is a four-carbon sugar alcohol that provides a clean, sweet taste, but with approximately 60-80% of the sweetness of sucrose. Unlike other sugar alcohols, erythritol is quickly absorbed in the small intestine and largely excreted unmetabolized, meaning it does not cause the significant gastrointestinal distress often associated with other polyols. This high digestive tolerance is a key advantage for manufacturers and consumers alike.
Commercially, erythritol is produced through a fermentation process. This typically involves feeding a carbohydrate source, such as glucose derived from cornstarch, to a food-grade osmophilic yeast like Moniliella pollinis. After fermentation, the erythritol is purified, crystallized, and dried into the white, crystalline powder used in a variety of products. This production method differentiates it from other polyols that may be made through chemical hydrogenation processes.
A Comparison of Food Additive Labeling
Understanding food additive numbers is a global challenge due to different regulatory systems. Here is a comparison of the primary systems that govern the labeling of erythritol.
| Feature | European Union (E-Numbers) | Codex Alimentarius (INS) | United States (GRAS) |
|---|---|---|---|
| Erythritol Code | E968 | INS 968 | No numerical code; identified as 'Erythritol' |
| Purpose | Standardized list for additives approved for use in the EU. | International reference system for food additives. | Confirms safety for use, based on expert consensus. |
| Regulatory Body | European Food Safety Authority (EFSA) | JECFA (Joint FAO/WHO Expert Committee on Food Additives) | Food and Drug Administration (FDA) |
| Labeling | Additive must be listed on the label with its functional class (e.g., sweetener) and either its name or E-number. | Additive is listed by its functional class and either its name or INS number. | In most cases, the ingredient can be listed by its common name, not requiring a specific number. |
Common Applications and Benefits of Erythritol
Erythritol is a staple ingredient in the formulation of many sugar-free and low-calorie food products due to its unique combination of benefits. Its ability to provide sweetness with zero calories and minimal effect on blood glucose and insulin levels makes it ideal for managing conditions like diabetes and for weight loss. Furthermore, erythritol is non-cariogenic, meaning it does not contribute to tooth decay, making it a common addition to oral care products like toothpaste and mouthwash.
Some of the most common products containing erythritol include:
- Diet and Calorie-Reduced Beverages: It helps provide a clean, sugar-like taste and adds mouthfeel to compensate for the lack of sugar, often masking the bitterness of other high-intensity sweeteners.
- Sugar-Free Confectionery: This includes hard and soft candies, chocolates, and chewing gums, where it provides bulk and sweetness without affecting blood sugar.
- Baked Goods: Used in cookies, cakes, and other pastries to provide sweetness while maintaining texture and prolonging shelf life.
- Dairy Products: Found in sugar-free ice creams, yogurts, and puddings where it improves texture and mouthfeel.
- Tabletop Sweeteners: Often combined with high-intensity sweeteners to create a free-flowing, sugar-like product.
Conclusion
The additive numbers for erythritol, E968 in Europe and INS 968 internationally, serve as a standardized way to identify this popular sweetener on food labels. These codes, assigned after thorough safety evaluations by regulatory bodies like EFSA and JECFA, provide consumers with clear information about the ingredients in their food. Its GRAS status in the United States reinforces its reputation as a safe and effective sugar alternative. As consumer demand for low-calorie and sugar-free products continues to grow, erythritol remains a critical ingredient, offering sweetness with dental and glycemic benefits.
For more detailed information on food additives, consider visiting the official Food and Agriculture Organization (FAO) website, which provides comprehensive data on the International Numbering System.
Note: While generally well-tolerated, excessive consumption of erythritol, especially by individuals with high sensitivity, may lead to digestive issues such as bloating, gas, or diarrhea.
