エリトリトール
参考

↑  Vasudevan, D. M. (2013). Textbook of biochemistry for medical students. New Delhi: Jaypee Brothers Medical Publishers (P) LTD. p. 81. ISBN 978-93-5090-530-2
↑  Moon, HJ; Jeya, M; Kim, IW; Lee, JK (April 2010). “Biotechnological production of erythritol and its applications.”. Applied Microbiology and Biotechnology 86 (4):  1017–25. doi:10.1007/s00253-010-2496-4. PMID 20186409.
1 2  Kawanabe, J.; Hirasawa, M.; Takeuchi, T.; Oda, T.; Ikeda, T. (1992). “Noncariogenicity of erythritol as a substrate”. Caries Research 26 (5):  358–62. doi:10.1159/000261468. PMID 1468100.
↑  Oku T. et al. "Serum glucose and insulin levels and erythritol balance after oral administration of erythritol in healthy subjects.", Eur J Clin Nutr. 1994 Apr;48(4):286-92. PMID 8039489
↑  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 London 138:  63–89; see especially p. 76. doi:10.1098/rstl.1848.0004.
1 2  Boesten, D.M.P.H.J.; den Hartog, G.J.M.; de Cock, P. (2015). “Health effects of erythritol”. Nutrafoods 14 (3):  3–9. doi:10.1007/s13749-014-0067-5.
↑  新藤辰二, 佐々木義幸, 三木啓道, 江口通, 萩原清和, 市川富夫「高速液体クロマトグラフィーによる発酵食品中のエリトリトールの定量について」『食品衛生学雑誌』第29巻第6号、日本食品衛生学会、1988年、419-422_1、doi:10.3358/shokueishi.29.419、ISSN 0015-6426、NAID 130003692856。
1 2 3 4 5 6  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 Journal 13 (3):  4033. doi:10.2903/j.efsa.2015.4033. ISSN 1831-4732. , 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."
↑  “カロリーゼロの甘味料、心臓発作や脳卒中リスク増大と関係　米研究”.   cnn.co.jp. 2023年2月28日閲覧。
↑  (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."
1 2  “GRAS notices: erythritol”.   US Food and Drug Administration (16 November 2018). 8 December 2018閲覧。
1 2  Arrigoni, E.; Brouns, F.; Amadò, R. (November 2005). “Human gut microbiota does not ferment erythritol”. British Journal of Nutrition 94 (5):  643–6. doi:10.1079/BJN20051546. PMID 16277764.
↑  奥恒行「低エネルギー糖質甘味料･エリスリトールの体内代謝と食品への応用」『栄養学雑誌』第56巻第4号、1998年、189-198頁、doi:10.5264/eiyogakuzashi.56.189。
↑  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 Toxicology 36 (12):  1139–74. doi:10.1016/S0278-6915(98)00091-X. PMID 9862657.
1 2  Storey, D.; Lee, A.; Bornet, F.; Brouns, F. (Mar 2007). “Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid”. European Journal of Clinical Nutrition 61 (3):  349–54. doi:10.1038/sj.ejcn.1602532. PMID 16988647.
↑  “Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals”. Int J Dent 2016:  5967907. (2016). doi:10.1155/2016/5967907. PMC 5093271. PMID 27840639. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5093271/.
↑  Hino, H.; Kasai, S.; Hattori, N.; Kenjo, K. (Mar 2000). “A case of allergic urticaria caused by erythritol”. Journal of Dermatology 27 (3):  163–5. doi:10.1111/j.1346-8138.2000.tb02143.x. PMID 10774141. https://cir.nii.ac.jp/crid/1570572700306775552?lang=en.
↑  松村泰宏、加藤敦子、夏見亜希「エリスリトールによる即時型アレルギーの1例」『皮膚の科学(1347-1813)』第16巻第2号、2017年4月、133-138頁、doi:10.11340/skinresearch.16.2_133。
↑  “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. PMID 9862657.
1 2 3  de Cock, Peter (2012). “Erythritol”. Sweeteners and Sugar Alternatives in Food Technology. pp. 213–241. doi:10.1002/9781118373941.ch10. ISBN 9781118373941
↑  Clara Piccirillo, PhD (January 28, 2014). “How Is Erythritol Made? Manufacture of a Low-Calorie Sugar Substitute”.   Decoded Science. 20 March 2021閲覧。
↑  吉川潤「醤油や味噌に含まれるエリスリトールは誰が作っているのか」（PDF）『生物工学』第98巻第2号、2020年、83頁。
↑  Elaine Watson (April 10, 2013). “'Green electrochemistry' could pave way for more cost effective production of erythritol, says trailblazing DFI Corp”. http://www.foodnavigator-usa.com/Suppliers2/Green-electrochemistry-could-pave-way-for-more-cost-effective-production-of-erythritol-says-trailblazing-DFI-Corp
↑  Fickers, P; Carly, F (8 February 2018). “Erythritol production by yeasts: a snapshot of current knowledge”. Yeast 35 (7):  455–466. doi:10.1002/yea.3306. ISSN 1097-0061. PMID 29322598.
↑  Wohlfarth, C. (2006). CRC handbook of enthalpy data of polymer-solvent systems. CRC / Taylor & Francis. p. 3. ISBN 978-0-8493-9361-7. https://books.google.com/books?id=e2XyFi-bMY8C&pg=PA3
↑  Jasra, R. V.; Ahluwalia, J. C. (1982). “Enthalpies of Solution, Partial Molal Heat Capacities and Apparent Molal Volumes of Sugars and Polyols in Water”. Journal of Solution Chemistry 11 (5):  325–338. doi:10.1007/BF00649291. ISSN 1572-8927. https://link.springer.com/article/10.1007%2FBF00649291#page-1.
↑  O'Neil, M. J. (2006). “Erythritol”. The Merck Index - an Encyclopedia of Chemicals, Drugs, and Biologicals.:  629.
↑  Baudier, K.M.; Kaschock-Marenda, S.D.; Patel, N.; Diangelus, K.L.; O'Donnell, S.; Marenda, D.R. (2014). “Erythritol, a Non-Nutritive Sugar Alcohol Sweetener and the Main Component of Truvia, Is a Palatable Ingested Insecticide”. PLOS ONE 9 (6):  e98949. Bibcode: 2014PLoSO...998949B. doi:10.1371/journal.pone.0098949. PMC 4045977. PMID 24896294. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045977/.
↑  Petersen, Erik; Rajashekara, Gireesh; Sanakkayala, Neelima; Eskra, Linda; Harms, Jerome; Splitter, Gary (2013). “Erythritol triggers expression of virulence traits in Brucella melitensis”. Microbes and Infection 15 (6–7):  440–449. doi:10.1016/j.micinf.2013.02.002. ISSN 1286-4579. PMC 3686989. PMID 23421980. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3686989/.
↑  Hart, Edward (1892). “A list of words whose use should be avoided in favor of the accompanying synonyms”. Journal of Analytical and Applied Chemistry 6:  160. https://books.google.com/books?id=RogMAQAAIAAJ&pg=PA160.
↑  “Cargill unveils new products featuring Zerose natural sweetener”.   New Hope Network (9 March 2010). 13 November 2018閲覧。
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