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1999, Peter de Cock, “Erythritol: A Novel Noncaloric Sweetener Ingredient”, in Antonietta Corti, editor, Low-calorie Sweeteners: Present and Future, Karger Publishers, page 110:
Erythritol exists naturally in a wide variety of foods, including mushrooms, watermelons, pears and grapes. Erythritol is also found in fermented foods such as cheese, wine, sake, beer and soy sauce. In addition, erythritol is present in the tissues and bodily fluids of humans and animals.
2001, Milda E. Embuscado, Sakharam K. Patil, “13: Erythritol”, in Lyn O'Brien-Nabors, editor, Alternative Sweeteners, 3rd edition, Marcel Dekker, page 238:
The resulting concentrated fermentation broth facilitates the isolation and purification of erythritol.
2008, Beatrice Trum Hunter, The Sweetener Trap & How to Avoid It, unnumbered page:
Erythritol is absorbed rapidly in the small intestine due to its small molecular size and structure. According to clinical studies in Europe and Japan, more than 90 percent of ingested erythritol is absorbed but not metabolized.
erythritol on Wikipedia.Wikipedia 