Erythritol is a naturally occurring sugar alcohol (polyol) widely used as a low calorie sweetener and leavening agent. Here is the key information about it:

Basic characteristics:

Sweetness: Approximately 60% -70% sweeter than sucrose (not as sweet as sucrose).
Calories: Extremely low, close to 0 calories per gram. Due to the lack of enzymes in the human body that break down erythritol, most (about 90% or more) of it is absorbed in the small intestine and excreted directly through urine without metabolism, without participating in energy metabolism.
Appearance and taste: White crystalline powder or granules, with a pure and refreshing taste, a slight coolness (endothermic effect), and no unpleasant aftertaste (such as the metallic or bitter taste of certain high-intensity sweeteners).
Chemical properties: heat-resistant, acid resistant, stable, suitable for baking, cooking, and beverages.
Source:

Natural presence: present in small amounts in some fruits (such as grapes, pears, watermelons), mushrooms, and fermented foods (such as soy sauce, sake, wine).
Industrial production: Currently, erythritol on the market is mainly produced through microbial fermentation, usually using glucose from raw materials such as corn starch or wheat starch, and fermented by specific yeast (such as Candida lipolytica). This is an efficient and economical industrial production method.
Main purpose:

Core sweeteners for sugar free/low sugar food and beverages: widely used in sugar free chewing gum, candy, chocolate, beverages, yogurt, ice cream, jam, baked goods, etc.
Diabetes friendly sweetener: because it hardly increases blood sugar and insulin levels, it is an ideal sweet choice for diabetes patients and people who need to control blood sugar.
Ketosis diet friendly: zero calorie and does not affect blood sugar, and is also commonly used in low carbohydrate diets such as ketogenic diets.
Oral health: It is not fermented by oral bacteria to produce acid, so it will not cause dental caries (tooth decay).
Improve texture and volume: Provide sugar like volume and texture in baked goods.
Covering up bad taste: It can mask the bad taste of certain high-intensity sweeteners or medicinal ingredients.
Moisturizing agent: It has certain moisturizing properties and can be used in cosmetics and skincare products.
Health benefits (relative to sucrose):

Zero calorie/extremely low calorie: Helps control weight and total calorie intake.
Not raising blood sugar/insulin: it is very important for patients with diabetes, insulin resistance and people who control blood sugar.
Not causing dental caries: protecting dental health.
Antioxidant potential: Some studies suggest that erythritol may have certain antioxidant activity, reducing free radical damage in the body, but related research is still ongoing.
Relatively good tolerance: Compared to other sugar alcohols such as sorbitol, xylitol, and maltitol, erythritol has a higher absorption rate and less residue in the digestive tract, resulting in milder gastrointestinal discomfort (such as bloating, bloating, and diarrhea) and better tolerance. But this still varies from person to person, and excessive intake (especially a single large intake) may still cause discomfort.
Security:

Erythritol is widely recognized globally as a safe food additive.
International organization certification: Authoritative organizations such as JECFA (Joint Expert Committee on Food Additives of the Food and Agriculture Organization of the United Nations and the World Health Organization), FDA (Food and Drug Administration of the United States), EFSA (European Food Safety Authority), and the National Health Commission of China have approved its use in food.
ADI (Acceptable Daily Intake): Classified as' Unregulated ', meaning high safety at normal consumption levels.
Potential controversy (latest research): In early 2023, the journal Nature Medicine published an observational study suggesting that higher levels of erythritol in the blood are associated with an increased risk of major cardiovascular adverse events such as myocardial infarction and stroke, and found that erythritol may promote platelet aggregation and thrombosis. However, it should be emphasized that:
This is an observational study that can only demonstrate association and cannot prove causality. High levels of erythritol in the blood may be a result of cardiovascular disease (caused by metabolic disorders) rather than the cause.
In the study, blood erythritol levels were mainly produced by endogenous metabolism rather than directly from dietary intake (dietary erythritol has a short residence time in the blood). The study itself did not directly prove that consuming erythritol supplements or foods containing erythritol increases the risk of blood clots.
The research findings need to be validated in larger population studies and more rigorous clinical trials.
At present, major regulatory agencies worldwide have not changed their assessment conclusions on the safety of erythritol based on this single study. The scientific community generally believes that more research is needed to clarify.
Discomfort with gastrointestinal tract:

Although the tolerance is relatively better than other sugar alcohols, excessive intake (especially for people with gastrointestinal sensitivity) may still lead to digestive system symptoms such as osmotic diarrhea, bloating, and bloating. This is because the small portion that is not absorbed by the small intestine enters the large intestine, which increases the osmotic pressure in the intestine and may be fermented by intestinal bacteria to produce gas.
It is recommended to gradually increase the intake to allow the intestines to adapt and pay attention to individual tolerance differences.
Summary:

Erythritol is a highly regarded natural low calorie sweetener, with main advantages including extremely low calories, no blood sugar rise, no tooth decay, pure taste, and relatively good tolerance. It is widely used in sugar free and low sugar food and beverage, especially for diabetes patients and weight control people.

Please note:

Moderate intake is key: excessive intake may still lead to gastrointestinal discomfort (bloating, diarrhea).
Individual differences: Everyone has different tolerance to sugar alcohols.
Pay attention to the latest research: The potential association between it and cardiovascular risk is an emerging field that deserves attention, but there is currently no consensus, and regulatory agencies have not changed its safety rating accordingly. Consumers should remain rational and pay attention to the subsequent evaluation and guidance of authoritative institutions.
Choose reliable products: Pay attention to the ingredient list when purchasing and choose legitimate brand products.
Overall, for most people, erythritol remains a relatively safe and beneficial sucrose substitute under normal dietary intake. But like any food additive, "moderate" use is the basic principle. Doubts about cardiovascular risk need to wait for further high-quality research to confirm.