No, Truvia^® natural sweetener is rebiana – the best tasting part of the stevia leaf. In the Truvia^® natural sweetener tabletop product, rebiana is used in addition to erythritol and natural flavors.

Erythritol is used as a bulk sweetener in the Truvia^® natural sweetener tabletop product to give it a sugar-like taste and granular appearance.

Erythritol may be found in some foods and beverages that contain Truvia^® natural sweetener but it is not a 'required' ingredient. Truvia^® natural sweetener can be used in combination with a variety of sweeteners depending on the application and desired final product characteristics.

Yes. Erythritol occurs naturally at low levels in grapes, melons, and pears and can be found at higher levels in fermented products like wine. Since 1990, erythritol has been made by a natural process called fermentation and can be added to foods and beverages to provide sweetness and bulk without adding calories as well as to enhance taste and mouthfeel.

Erythritol can be produced from a variety of carbohydrate sources such as sugar beets (organic sugar), corn or wheat (starch). The carbohydrate is mixed with water and fermented with a natural culture. This process is similar to how yogurt is made from milk. (In yogurt, dairy cultures are used.) It is then filtered, crystallized and dried resulting in a final product that is at least 99.5% pure.

Yes. Erythritol has been used as an ingredient in foods and beverages since 1990 in Japan and has been used in the US since 2000. It was approved for use in foods and beverages in Canada in November of 2004 and is approved in the EU for use in food. These approvals were based on extensive safety tests that have been reviewed by independent physicians and toxicologists who determined erythritol as safe for use in foods and beverages.

Erythritol has zero calories. Calories are the units of measure that tell us how much energy we get from the foods we eat. The human body does not convert erythritol to energy or fat, so it contributes no calories.

Erythritol is classed as a sugar alcohol, but it is neither a sugar nor an alcohol. Scientists call these sugar alternatives sugar alcohols because they are carbohydrates with part of their chemical structure resembling sugar and part resembling alcohol. Sugar alcohols are the common name for a class of food ingredients like sorbitol, maltitol, and isomalt that you will find in many sugar-free and low carbohydrate foods. Even though erythritol is classed as a sugar alcohol (polyol) it is unlike the other polyols due to its natural status, caloric content, and high digestive tolerance. It is really a one-of-a-kind bulk sweetener.

The human body handles erythritol differently than other sugar alcohols. The other sugar alcohols are larger molecules that are slowly and incompletely absorbed from the small intestine into the blood. The absorbed portion is metabolized by the body or excreted in the urine. The part that is not absorbed into the blood is broken down into smaller segments in the large intestine. These unabsorbed segments may cause digestive discomfort and/or laxation via fermentation by naturally occurring bacteria in the large intestine. Because erythritol is a smaller molecule than the other sugar alcohols, it is well absorbed in the small intestine and removed by the kidneys unchanged and is excreted in the urine. It does not get fermented in the lower intestine like other sugar alcohols. The human body does not convert erythritol to energy or fat, so it contributes no calories.

Erythritol is rapidly absorbed in the small intestine and almost entirely eliminated by the body within 24 hours. Laxative side effects sometimes associated with excessive polyol consumption are unlikely when consuming foods containing erythritol. While the FDA requires mandatory laxation warning labels on products with some sugar alcohols, products that contain erythritol do not have to display a warning. Compared to other sugar alcohols, erythritol has the highest digestive tolerance.

Erythritol tastes great by itself, but it is less sweet than sugar as a sweetening ingredient. It has been found that combining a little erythritol with more intense, non-caloric sweeteners will change the sweetness to be more like that of sugar. In addition, it prevents the after-taste and off-flavors sometimes associated when intense sweeteners are used alone.

Erythritol is not converted to acids by bacteria in the mouth. Therefore, it doesn't promote tooth decay. The FDA has authorized the use of the "does not promote tooth decay" health claim for erythritol. The American Dental Association has adopted a position statement recognizing the role of sugar-free foods and medications in maintaining good oral health.