Due to some of its properties, erythritol is used in the food industry as a sweetener. However, this polyol, when in contact with an aqueous solution, experiences a cooling effect that is used in haute cuisine to generate new flavors and textures. In some cases it reinforces the minty flavor of some desserts. At other times, when mixed with fats like peanut butter, butter, or coconut oil, it enhances the steely flavor of the fats, which in most cases is not pleasant. This effect is noticeable in chocolate bars that contain erythritol.
