↑ Việc phát hiện ra erythritol, mà Stenhouse gọi là "erythroglucin", đã được công bố trong: Stenhouse, J. (ngày 1 tháng 1 năm 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.
↑ Vasudevan, D. M. (2013). Textbook of biochemistry for medical students. New Delhi: Jaypee Brothers Medical Publishers (P) LTD. tr. 81. ISBN978-93-5090-530-2.
↑ Moon, HJ; Jeya, M; Kim, IW; Lee, JK (tháng 4 năm 2010). “Biotechnological production of erythritol and its applications”. Applied Microbiology and Biotechnology. 86 (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 Research. 26 (5): 358–62. doi:10.1159/000261468. PMID1468100.
↑ European Commission Directive 2008/100/EC changed the energy conversion values of erythritol to zero calories: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 ngày 5 tháng 3 năm 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.
