SHOP ON AMAZON

I partnered with Amazon.com and now offer you a convenient one-stop shop for sugars, syrups, and tabletop sweeteners.

Compare apples to apples and make informed purchase decisions when shopping for sweeteners.

There is A LOT to see here so choose a group of sweeteners, based on the

calories per teaspoon

 they provide:

By clicking the Try it button of each sweetener, you are linked to Amazon

where you can read reviews, labels, Q&As, and price.

ZERO CALORIE SWEETENERS

Calorie-free tabletop sweeteners containing high intensity sweeteners

High Intensity Sweetener

  • High Intensity Sweeteners (HIS) are several hundred to several thousand times sweeter than table sugar (sucrose)

  • Used in tiny amounts, HIS provide no calories and add minute volume & mass (bulk) to the tabletop sweetener you find in stores

  • HIS are often combined with fillers or bulking agents to make tabletop sweeteners spoonable or pourable, and to mask their off-flavors

  • Fillers (bulking agents) are carbohydrates that may or may not be sweet. The most common are erythritol, glucose, inulin & maltodextrin

  • Seven HIS are used in tabletop sweeteners in the U.S.: stevia, monk fruit, sucralose, saccharin, aspartame, acesulfame K, neotame

 

 

Tabletop Sweeteners 

 

  • Tabletop sweeteners (aka tabletops) are available to you in various forms: liquid, granulated, powdered, sachets, cubes, and tablets 

  • By law, zero-calorie tabletop sweeteners deliver sweetness with little (<5 cal) to no calories per serving

  • One serving is the amount equivalent in sweetness to a reference amount (often 1 or 2 tsp, not 1 cup) of table sugar 

  • Zero calorie sweeteners are often 2x as sweet as table sugar, but it varies; it can be 4x, 8x, >100x or as sweet as sugar 

  • Miracle fruit extract is not sweet but behaves like a sweetener in contact with acidic foods (not approved by the FDA as a sweetener)

  • The teaspoon-for-teaspoon sweeteners are as sweet as table sugar and so, measure like it on a 1:1 ratio; 1tsp sugar = 1tsp sweetener

  • The color code for sweeteners is usually green for stevia, yellow for sucralose, blue for aspartame, and pink for saccharin.

 
Stevia | Pure Extract
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here brands of pure stevia leaf extract, with no fillers or additives.
Stevia | Liquid
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here brands of liquid stevia. The most common carriers include glycerine, erythitol, alcohol, and cellulose. Some are sold as dietary supplements and allow health claims on labels.
Stevia | with Erythritol
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here a variety of brands of stevia-erythritol blend.
Stevia | with Inulin
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here a variety of brands of stevia-inulin blend.
Stevia | with Sugars
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here brands of stevia-sugar (glucose or raw cane sugar) blends.
Stevia | with Maltodextrin
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here brands of stevia-maltodextrin blends.
Stevia | with Xylitol
Stevia | with Rare Sugars
Stevia | Cubes and Tablets
Stevia cubes and tablets contain stevia leaf extract plus other ingredients such as erythritol, glucose, or cellulose. Each cube or tablet is as sweet as one teaspoon of table sugar.
Stevia | Dried Leaf
The whole-leaf Stevia is dried, cut, and turn into a green powder. It has a very mild sweet taste and does not dissolve well. Extracts (highly refined with > or = 95% purity) from the leaf are approved by the FDA but the leaves itself are not due to inadequate toxicological information.
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Stevia with Benefits
Stevia | Monk Fruit Blend
Stevia is the term used to refer to steviol glycosides (highly refined extracts from the leaves of the stevia plant). 
Monk fruit is the term used to refer to mogrosides (extracts obtained from the luo han guo fruit).
Monk Fruit | Pure Extract
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
Monk Fruit | Liquid
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
Monk Fruit | with Erythritol
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
Monk Fruit | with Inulin
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
Monk Fruit | with Glucose
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
Monk Fruit | with Rare Sugars
Natural Sweetener | Liquid
Tabletop sweeteners made with stevia, monk fruit or both.
Stevia is the term used to refer to steviol glycosides (highly refined extracts from the leaves of the stevia plant).
Monk fruit is the term used to refer to mogrosides (extracts obtained from the luo han guo fruit).
Miracle Fruit
Miracle Fruit extract (or Miraculin) is a protein extracted from the African berry, Synsepalum dulcificum (or Richardella dulcifica). It does not taste sweet but is able to transform acidic flavors into sweet. It can enhance the sweetness of low pH (acid) foods and beverages to become 200 to 800 times sweeter than table sugar. Not approved as a food ingredients by the FDA, but the extract is sold in tablets or you can buy the frozen fruit.
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Sucralose
Sucralose is made from table sugar in a process that changes its configuration into a compound around 600 times sweeter with no calories.
Saccharin
Saccharin is a salt around 200 to 700 times sweeter than table sugar. It provides no calories as it is not metabolized and is excreted in urine. It has noe effect on bood glucose. It may be combined with other sweeteners (such as glucose) or bulking agents (such as maltodextrin) in commercial tabletop sweeteners.
Aspartame
Aspartame is a high intensity sweetener that, being a protein, provides 4 Calories/g. But since it can be up to 400 times sweeter than table sugar, it is used in such small amounts that contributes few to no calories (200g or ~ 1 cup of table sugar can be replaced by 1g of aspartame). It is approved by the FDA as a nutritive sweetener.
Artificial Sweetener | Liquid
Tabletop sweeteners made with high intensity sweeteners not found in nature and so, are artificially made.
I found liquid tabletop sweeteners made with saccharin or sucralose.
Tsp-for-Tsp | with Erythritol
Are tabletop sweeteners that measure spoon-for-spoon (or cup-for-cup) like regular sugar,
and mantain some of sugar's role in baking
but with less calories.

When substituting this sweetener for sugar, consumer must substitute 'equal volume', not 'equal weight', because this sweetener is much lighter than sugar.

Main ingredient is erythritol.
Tsp-for-Tsp | with Maltodextrin
Are tabletop sweeteners that measure spoon-for-spoon (or cup-for-cup) like regular sugar,
and mantain some of sugar's role in baking
but with less calories.

When substituting this sweetener for sugar, consumer must substitute 'equal volume', not 'equal weight', because this sweetener is much lighter than sugar.

Do not contain sugars but have as main ingredient, a carbohydrate (maltodextrin) that is broken down into sugars
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REDUCED CALORIE SWEETENERS

  • Tabletop sweeteners reduced in calories provide 25 to 90 percent fewer calories than table sugar

  • They are not zero-calorie, but by law may be labeled as "no calorie" if providing <5 cal per serving (important note on that here

  • As opposed to high intensity sweeteners, reduced calorie sweeteners have bulking properties, their big advantage

  • They have bulking properties which means they add weight & volume to foods, impacting mouthfeel & texture like table sugar does

  • Two groups of reduced calorie sweeteners are listed here: (1) Blends with Less Sugar; (2) Low-Digestible Sweeteners

  • They are often promoted for baking, even though some do not undergo caramelization or other browning reactions

  • Blends with Less Sugar are often 2x sweeter than table sugar; Low-Digestible Sweeteners are often less sweet

  • Reduced calorie sweeteners may contain HIS (stevia, monk fruit, sucralose) but, unlike the zero-calorie products, they provide calories

  • The Cup-for-Cup sweeteners are as sweet as table sugar and so, measure like it on a 1:1 ratio; 1 cup sugar = 1cup sweetener

 

BLENDS WITH LESS SUGAR

  • You may find them labeled as 'Reduced Calorie' Sugar, 'Reduced Sugar' Blend, 'Less Sugar' Blend, or Baking Blend

  • As the name implies, these tabletop sweeteners are not sugar-free, instead their total sugar content is reduced by making a blend

  • These blends consist of a sugar (caloric sweetener) with a low-digestible sweetener and/or a high intensity sweetener

  • Are reduced calorie sweeteners as they provide 25 to 75% fewer calories than the sugar or syrup (caloric sweetener) they replace

  • They maintain texture, baking, and browning properties of the sugar or syrup (caloric sweetener) they replace

  • These blends are usually twice as sweet as table sugar or the caloric sweetener it replaces

  • Available in dry/powder/solid form: made with white sugar, brown sugar, raw sugar, or coconut sugar

  • Available in liquid/syrup form: made with honey, maple syrup, agave nectar, corn syrup, or high fructose corn syrup

  • Maltodextrin-based sweeteners are included with 'less sugar blends'; maltodextrin is not a sugar but it is broken down into sugars

  • Advantage: Maintain (almost) the same role of the sugar or syrup (caloric sweetener) replaced, but with fewer calories. 

Less Sugar Blend | w/ Refined Sugar
White Sugar Blend contains white cane sugar blended with a reduced calorie sweetener and/or a high intensity sweetener.

Brown Sugar Blend contains regular brown sugar instead.

It helps consumers reduce regular sugar intake. It is designed for baking and cooking as it gives the benefits of sugar (familiar taste, rising, browning, moisture) with less calories per serving.

1/2 cup of white or brown sugar blends sweetener is typically equal 1 cup of regular white or brown sugar
Less Sugar Blend | w/ other Sugars
Raw Cane Sugar Blend: is a raw cane sugar blended with one or more reduced calorie sweetener and/or high intensity sweetener.
Also called baker's blend or baking blend,
it maintains almost the same role of raw cane sugars in baking, but with less calories. Is typically twice as sweet as regular refined sugar.
Less Sugar Blend | Syrups
Liquid Blends (syrups) are often 2x as sweet as the pure caloric sweetener.
These blends contain honey or agave blended with stevia. It maintains some of honey or agave's role, but with less calories.

Pancake syrup, waffle syrup or simply 'syrup' may be (1) LITE, LIGHT; (2) LOW CALORIE caloric sweeteners (sugar, cane syrup, corn syrup, high fructose corn syrup, etc) are blended with high-intensity sweeteners (sucralose, stevia, etc)
Cup-for-Cup | with Maltodextrin
Are tabletop sweeteners that measure spoon-for-spoon (or cup-for-cup) like regular sugar,
and mantain some of sugar's role in baking
but with less calories.

When substituting this sweetener for sugar, consumer must substitute 'equal volume', not 'equal weight', because this sweetener is much lighter than sugar.

Do not contain sugars but have as main ingredient, a carbohydrate (maltodextrin) that is broken down into sugars
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LOW-DIGESTIBLE SWEETENERS

  • Tabletop sweeteners listed here contain low-digestible carbohydrates, which for the most part are less sweet than table sugar

  • These carbohydrates are partially or not digested at all and so, reach the large intestine intact, offering digestive health benefits

  • Such carbohydrates include polyols, rare sugars, and some soluble fibers (inulin, fructo- and isomalto-oligosaccharides)

  • They provide 25 to 90% fewer calories than table sugar and so, referred to as "reduced calorie sweeteners"

  • Promoted as prebiotics, low "net carbs", and low glycemic index sweeteners by their manufacturers and distributors

  • Are often less sweet than table sugar, and to compensate for that, these carbs are blended with high intensity sweeteners

  • Common adverse effects are digestive issues similar to that experienced when having too much high-fiber foods, such as beans

  • Advantages of these carbs: sweet taste, lower in calories, bulking properties, and digestive health benefits: as fiber or as prebiotic.

 
Erythritol
Erythritol-based Sweeteners. Erythritol is a polyol or sugar alcohol - a type of carbohydrate that, unlike sugar, is not completely digested. It is less sweet than sugar (~70% the sweetness of regular sugar). It is promoted as a natural sweetener as is found in nature but is synthetically produced by fermentation or an electrochemical process. It is considered a zero-calorie sweetener as it provides 0.2 kcal/g.
Xylitol
Xylitol is a polyol or sugar alcohol - a type of carbohydrate that, unlike sugar, is digested slowly, having little impact on blood sugar or insulin levels. Xylitol provides about half the calories of regular sugar (sucrose). Xylitol is the sweetest of the polyols and is as sweet as sucrose.
Xylitol-based Sweeteners
These sweeteners contain xylitol blended with stevia, inulin, erythritol, or sucralose.
Xylitol is a polyol or sugar alcohol - a type of carbohydrate that, unlike sugar, is digested slowly, having little impact on blood sugar or insulin levels. Xylitol provides about half the calories of regular sugar (sucrose). Xylitol is the sweetest of the polyols and is as sweet as sucrose.
Sorbitol | Mannitol | Isomalt
Sorbitol and mannitol were the first polyols to become available as sweeteners; suited for sugar free recipes, they attracted diabetics. Sorbitol, mannitol and isomalt are about half as sweet as table sugar. Sorbitol provides 2.6 cal per gram, Isomalt 2 cal per gram, and mannitol 1.6 cal per gram.
Soluble Fiber | Inulin, FOS, IMO
Are soluble fibers | Fructooligosacharides (FOS): a carbohydrate with linear chains of (< 9) fructoses.
Inulin (from Jerusalem artichoke, chicory root, or agave): a carbohydrate with long chains of ( > 10) fructoses.
Isomalto-oligosaccharide (IMO): a short-chain carbohydrate, produced from starch.
FOS, inulin & IMO have 1/2 the calories of table sugar and are prebiotics (are minimally digested in the small intestine and stimulate the growth of healthy bacteria)
Rare Sugars | Allulose, Tagatose
Rare sugars, as the name implies, are rare in nature but can be synthetically produced. Examples are allulose (aka D-psicose), D-xylose, and tagatose. They are slightly sweet; typically half as sweet as table sugar. (allulose is 70% as sweet as sugar). Their sweetness profile is very similar to table sugar. Are low in calories. Have low GI. D-xylose is a synthetic sugar produced from coconut shells, corn cobs, and other plants rich in hemicellulose.
Cup-for-Cup | With Erythritol
Are tabletop sweeteners that measure spoon-for-spoon (or cup-for-cup) like regular sugar,
and mantain some of sugar's role in baking
but with less calories.

When substituting this sweetener for sugar, consumer must substitute 'equal volume', not 'equal weight', because this sweetener is much lighter than sugar.

Do not contain sugars but have as main ingredient carbohydrates such as polyls (erythritol, xylitol)
Cup-for-Cup | With Other Sweeteners
Are tabletop sweeteners that measure spoon-for-spoon (or cup-for-cup) like regular sugar,
and mantain some of sugar's role in baking
but with less calories.

When substituting this sweetener for sugar, consumer must substitute 'equal volume', not 'equal weight', because this sweetener is much lighter than sugar.

Do not contain sugars but have as main ingredient carbohydrates such as polyls (erythritol, xylitol)
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SHOP FOR SUGARS STARTING IN FALL 2019

SUGARS

aka  Caloric Sweeteners

Although the 'sugar' we most often refer to is the one in our sugar bowl, sucrose from sugarcane or sugarbeet, the word 'SUGAR' means any single simple carbohydrate from any source.

  • Sugar encompasses almost 70 caloric sweeteners derived, not only from cane or beet, but from other sources too

  • Sources include plant saps (cane, beet, flower nectar in the case of honey, agave, coconut and maple trees), cereals, and fruits

  • Honey is a sugar. Maple Syrup is a sugar. So are coconut and date sugar. The term 'sugar' is used to indicate caloric sweeteners.

  • Caloric Sweeteners contain two major portions: sugar and water. The sugar portion is usually a blend of sugars.

  • Honey is about 80% sugar. Maple Syrup has about 66% sugar. Table Sugar is 99.9% sugar. The remainder is mostly water.

  • Are mainly composed of glucose, fructose, and sucrose, no matter where they come from and how they are processed or refined

  • Sweeteners in solid or crystallized form have > 90 percent sugars and provide about 16 calories per teaspoon.

  • Sweeteners in liquid forms have > 50 percent sugars and provide approximately 22 calories per teaspoon.​​​

  • They are a good source of energy but not a significant source of any nutrients other than simple carbohydrates

  • Note: one sweetener is not necessarily better than another; each one is useful for some applications and not to others

  • Choose them for reasons such as their unique flavor, satisfaction, or culinary benefits, not for their nutritive value.

 
 

SHOP FOR CANE SUGARS STARTING IN FALL 2019

SUGAR FROM CANE

  • Cane Sugar means any product derived, directly or indirectly, from sugarcane (referred here as simply 'cane').

  • It is processed in a Sugar Mill (to produce raw  and unrefined sugars) and in a Sugar Refinery (to make refined sugars).

  • In the U.S., cane sugar accounts for 45 percent of the refined sugar consumed each year; the remaining is for beet sugar. 

  • Forty-five types of sweeteners from cane are available to consumers in the United States.

  • They contain mainly sucrose but also invert sugar, which is a blend of glucose and fructose, and water

  • Cane sugars are sold in unrefined, raw, and refined forms. They vary in crystal size, molasses and water content.

SHOP FOR BEET SUGARS STARTING IN FALL 2019

SUGAR FROM BEET

  • Beet sugar is refined sugar from sugar beet (sugarbeet or simply 'beet'); the most common are granulated, brown & powdered sugar

  • About ¼ of the total refined sugar produced worldwide is from sugarbeet and ¾ comes from sugarcane

  • In the U.S., beet sugar is the dominant sugar accounting for 55% of the refined sugar consumed each year.

  • Contrary to cane sugar, which is available in unrefined, raw & refined forms, beet sugar is sold as refined sugar only

  • Once refined, both cane and beet sugar are over 99.9% sucrose; Learn more here Cane vs. Beet Sugar: A difference?

  • As opposed to cane sugar, beet sugar is refined in a single facility, a Sugar Factory; read about their production method here

  • Many granulated, powdered, and brown sugars in stores are blends of cane and beet sugar; learn why here.

 

SHOP FOR THESE SWEETENERS STARTING IN FALL 2019

SUGAR FROM OTHER SOURCES

  • Are sweeteners produced from plant saps (other than cane and beet listed above), cereals, fruits, and milk

  • Sources include flower nectar (for honey), agave, coconut & maple trees, sorghum, corn, barley, brown rice, dates, and fruit juices

  • Are mainly composed of glucose, fructose, and sucrose, no matter where they come from and their method of production

  • May contain trace amounts of nutrients, such as vitamins, minerals, and antioxidants, but are not a significant source of any of those. 

 

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Copyright © 2020   WhatSugar Blog | By Adriane Mulinari Campos 

Everywhere in the USA | Based in Richmond,VA | Email me at info@whatsugar.com

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