Moon, HJ; Jeya, M; Kim, IW; Lee, JK (April 2010). “Biotechnological production of erythritol and its applications.”. Applied Microbiology and Biotechnology86 (4): 1017–25. doi:10.1007/s00253-010-2496-4. PMID20186409.
Kawanabe, J.; Hirasawa, M.; Takeuchi, T.; Oda, T.; Ikeda, T. (1992). “Noncariogenicity of erythritol as a substrate”. Caries Research26 (5): 358–62. doi:10.1159/000261468. PMID1468100.
The discovery of erythritol, which Stenhouse called "erythroglucin", was announced in: Stenhouse, J. (January 1, 1848). “Examination of the proximate principles of some of the lichens”. Philosophical Transactions of the Royal Society of London138: 63–89; see especially p. 76. doi:10.1098/rstl.1848.0004.
Boesten, D.M.P.H.J.; den Hartog, G.J.M.; de Cock, P. (2015). “Health effects of erythritol”. Nutrafoods14 (3): 3–9. doi:10.1007/s13749-014-0067-5.
Scientific Panel on Food Additives and Nutrient Sources Added to Food, European Food Safety Authority (2015). “Scientific Opinion on the safety of the proposed extension of use of erythritol (E 968) as a food additive”. EFSA Journal13 (3): 4033. doi:10.2903/j.efsa.2015.4033. ISSN1831-4732., Quote: "In 2003, the European Union (EU) Scientific Committee on Food (SCF) concluded that erythritol is safe for use in foods. [...] the SCF opinion stated that the laxative threshold may be exceeded, especially by young consumers, [...] the ANS Panel concluded that the acute bolus consumption of erythritol via non-alcoholic beverages at a maximum level of 1.6 % would not raise concerns for laxation."
Arrigoni, E.; Brouns, F.; Amadò, R. (November 2005). “Human gut microbiota does not ferment erythritol”. British Journal of Nutrition94 (5): 643–6. doi:10.1079/BJN20051546. PMID16277764.
Munro, I. C.; Berndt, W. O.; Borzelleca, J. F. (December 1998). “Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data”. Food and Chemical Toxicology36 (12): 1139–74. doi:10.1016/S0278-6915(98)00091-X. PMID9862657.
Storey, D.; Lee, A.; Bornet, F.; Brouns, F. (Mar 2007). “Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid”. European Journal of Clinical Nutrition61 (3): 349–54. doi:10.1038/sj.ejcn.1602532. PMID16988647.
Fickers, P; Carly, F (8 February 2018). “Erythritol production by yeasts: a snapshot of current knowledge”. Yeast35 (7): 455–466. doi:10.1002/yea.3306. ISSN1097-0061. PMID29322598.
(2008) European Commission Directive 2008/100/EC. Quote: "Erythritol is a polyol, and according to the current rules as provided for in Article 5(1) of Directive 90/496/EEC, its energy would be calculated using the conversion factor for polyols, namely 10 kJ/g (2,4 kcal/g). Using this energy conversion factor would not fully inform the consumer about the reduced energy value of a product achieved by the use of erythritol in its manufacture. The Scientific Committee on Food in its opinion on erythritol, expressed on March 5, 2003, noted that the energy provided by erythritol was less than 0,9 kJ/g (less than 0,2 kcal/g). Therefore it is appropriate to adopt a suitable energy conversion factor for erythritol. Current regulations (Reg. (EC) 1169/2011) preserve this conversion factor at 0 kcal/g for energy value calculation purposes."
fda.gov
accessdata.fda.gov
“GRAS notices: erythritol”. US Food and Drug Administration (16 November 2018). 8 December 2018閲覧。
Moon, HJ; Jeya, M; Kim, IW; Lee, JK (April 2010). “Biotechnological production of erythritol and its applications.”. Applied Microbiology and Biotechnology86 (4): 1017–25. doi:10.1007/s00253-010-2496-4. PMID20186409.
Kawanabe, J.; Hirasawa, M.; Takeuchi, T.; Oda, T.; Ikeda, T. (1992). “Noncariogenicity of erythritol as a substrate”. Caries Research26 (5): 358–62. doi:10.1159/000261468. PMID1468100.
Arrigoni, E.; Brouns, F.; Amadò, R. (November 2005). “Human gut microbiota does not ferment erythritol”. British Journal of Nutrition94 (5): 643–6. doi:10.1079/BJN20051546. PMID16277764.
Munro, I. C.; Berndt, W. O.; Borzelleca, J. F. (December 1998). “Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data”. Food and Chemical Toxicology36 (12): 1139–74. doi:10.1016/S0278-6915(98)00091-X. PMID9862657.
Storey, D.; Lee, A.; Bornet, F.; Brouns, F. (Mar 2007). “Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid”. European Journal of Clinical Nutrition61 (3): 349–54. doi:10.1038/sj.ejcn.1602532. PMID16988647.
“Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data”. Food Chem. Toxicol.36 (12): 1139–74. (December 1998). doi:10.1016/S0278-6915(98)00091-X. PMID9862657.
Fickers, P; Carly, F (8 February 2018). “Erythritol production by yeasts: a snapshot of current knowledge”. Yeast35 (7): 455–466. doi:10.1002/yea.3306. ISSN1097-0061. PMID29322598.
Scientific Panel on Food Additives and Nutrient Sources Added to Food, European Food Safety Authority (2015). “Scientific Opinion on the safety of the proposed extension of use of erythritol (E 968) as a food additive”. EFSA Journal13 (3): 4033. doi:10.2903/j.efsa.2015.4033. ISSN1831-4732., Quote: "In 2003, the European Union (EU) Scientific Committee on Food (SCF) concluded that erythritol is safe for use in foods. [...] the SCF opinion stated that the laxative threshold may be exceeded, especially by young consumers, [...] the ANS Panel concluded that the acute bolus consumption of erythritol via non-alcoholic beverages at a maximum level of 1.6 % would not raise concerns for laxation."
Fickers, P; Carly, F (8 February 2018). “Erythritol production by yeasts: a snapshot of current knowledge”. Yeast35 (7): 455–466. doi:10.1002/yea.3306. ISSN1097-0061. PMID29322598.
