(中国食品科学技术学会 北京 100048)
(Chinese Institute of Food Science and Technology， Beijing 100048)
Erythritol， as a kind of sweetener， has received much attention from the market and industry due to an increasing demand of healthy diet and reduced or low sugar intake. The consensus was carried out with literature searches and symposiums. On the basis of comprehensive analysis of the previous researches and applications of erythritol， the scientific consensus of erythritol is formed by combining the opinions of relevant experts in the scientific and industrial circles such as food additives and food science. Erythritol is a kind of four-carbon polyol and it is widely distributed in nature， with characteristics included low-calorie and high-tolerance， etc. At present， industrial production of erythritol is mainly adopted by microbial fermentation， and its safety as food additive has been recognized by authoritative institutions at home and abroad. However， more researches on its production and application are still necessary， and promote scientific cognition. The consensus will take an important role in terms of guiding industrial scientific understanding， enterprises standardizing use and public reasonable consumption for erythritol， and thus help to promote the healthy and innovative development of erythritol-related food industries.