Syrups, Nectars, Drops

On my quest to discover all liquid sweeteners in stores across the United States,

I found hundreds of products and list them here.

There is A LOT to see here.

Scroll down to explore it all or, if you are short on time, make your choice below: 

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.
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.
Artificial Sweetener | Liquid
Liquid artificial sweeteners made with sucralose or saccharin
Lite Syrups
Contain corn syrup (or high fructose corn syrup) blended with a reduced calorie sweetener and/or a high intensity sweetener
The predominant ingredient is corn syrup or high fructose corn syrup.
Contain high intesity sweeteners (stevia, monk fruit, sucralose). Provide 25 to 50% less calories than the syrup replaced. Often twice as sweet as the syrup it replaces, i.e., half tsp of these blends is equal to one tsp of the syrup replaced
Low-Digestible Syrups
Tabletop Sweeteners that contain carbohydrates that are slowly, partially, or not digested at all
Provide 25 to 90% fewer calories than sugars
Include polyols, rare sugars, and some dietary fibers.
Cane-Derived Syrups
Sap-Derived Syrups
Fruit-Derived Syrups
Starch-Derived Syrups
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Click the Try it button of each sweetener to be linked to them on Amazon

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

ZERO CALORIE

< 5 cal per serving

0 Net Carbs  .  0 GI  .  0 Sugar

 
 
 
 

REDUCED CALORIE

​Two groups:

(1) Syrup Blends

(2) Low-Digestible Sweeteners

 

SYRUP BLEND

50% fewer calories than the syrup it replaces.

Contain honey, agave nectar, or corn syrups.

Not calorie free. Not sugar free.

 
 

LOW-DIGESTIBLE SWEETENERS

25 to 90% fewer calories than table sugar.

​Often less sweet than table sugar.

Offer digestive benefits and issues.

Zero to low GI. Sugar Free.

 

LIQUID SUGARS

​Two groups:

(1) From Sugar Cane or Sugar Beet.

(2) From Plant Saps, Starch, and Fruits.

 

REFINED CANE SYRUP

Cane syrups and molasses contain mainly sucrose plus "invert sugar" (this term is used to refer to a one to one mixture of glucose and fructose that is formed when sucrose molecules break down). Light, dark, and blackstrap molasses are by-products of the cane sugar refining process and have sugar crystals removed from them. Cane molasses have a myriad of compounds that together contribute to their characteristic brown color and flavor, which are products of two browning reactions: caramelization and a complex series of chemical reactions collectively known as Maillard reaction. 

Mild Molasses
Mild molasses comes from the first boiling toward the production of sugar crystals. They are mildly bitter and sweet. They are also referred to as first-boil, light, golden, barbados or robust molasses.
Dark Molasses
Dark Molasses is a by-product syrup remaining after the crystallization of Sucrose from cane in Sugar Mills. It is referred to as 'second molasses' because it comes from the second boiling toward the production of sugar crystals. It is also known as medium or full (flavored) molasses. It is darker in color, has more pronounced flavor, slightly more bitter taste and is slightly less sweet than the first molasses.

The darker grades are stronger in flavor & contain less sugar than lighter grades
Blackstrap Molasses
Blackstrap Molasses is a by-product of the refining process of cane sugar. It is the syrup left when no more sucrose can be crystallized. Also known as third or final molasses as it comes from the third and last boiling carried out in a Sugar Mill or a Sugar Refinery. Blackstrap molasses
is the least sweet, the most bitter, and the darkest of all the cane molasses.
Simple Syrup from Cane
Simple syrup is simply a solution of sucrose in water. Simple syrups often contain about 50% sugar (sucrose) and 50% water; or 1 part of sugar for 1 part of water by weight.

Commercial simple syrups may have additional ingredients that act as a preservative and help prevent crystallization (in cases where the syrup is more concentrated)
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RAW CANE SYRUP

Organic cane molasses are a by-product of the production of organic raw sugars. They are the thick dark syrups formed when organic cane juice is boiled in sugar mills. Organic molasses have sugar crystals separated from them by a centrifuge and go through less processing than the molasses listed above. Learn more by reading two of my blog posts: What is Raw Sugar?. and What is Organic Sugar?.

UNREFINED CANE SYRUP

Unrefined cane syrups are produced close to cane fields by slow simmering the clarified cane juice in open kettles. Learn more here: What is Unrefined Sugar, Anyway?They are not a by-product of the cane sugar refining process. Unlike the molasses listed above, they don't have sugar crystals removed from them during the production process. They are much less processed too. They contain 25 to 30 percent sucrose and around 50 percent invert sugar (fructose plus glucose).

Organic Blackstrap Molasses
Blackstrap Molasses is a by-product of the refining process of cane sugar. It is the syrup left when no more sucrose can be crystallized. Also known as third or final molasses as it comes from the third and last boiling carried out in a Sugar Mill or a Sugar Refinery. Blackstrap molasses
is the least sweet, the most bitter, and the darkest of all the cane molasses.
Organic Molasses
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Traditional Cane Syrup
Traditional cane syrups & molasses are produced close to cane fields by slow simmering clarified cane juice in open kettles. They are not a by-product of the cane sugar refining process as they do not have sugar crystals removed from them.
Traditional Cane Molasses
Traditional cane syrups & molasses are produced close to cane fields by slow simmering clarified cane juice in open kettles. They are not a by-product of the cane sugar refining process as they do not have sugar crystals removed from them.
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INVERT SYRUP

aka Golden Syrup

Invert Syrup is made by boiling table sugar—sucrose from sugar cane or sugar beet—with an acid or the enzyme invertase. The sucrose molecules break down into its components parts: glucose and fructose. Inversion is the technical term for the sucrose molecule splitting. Invert Sugar is the term used to refer to a mixture of equal parts (50:50) of glucose and fructose, which originated from sucrose. FYI, invert sugar is only encountered as a syrup. Invert Syrup is a blend of sucrose and invert sugar (glucose + fructose). If about 90 percent of the sucrose is inverted, the resulting syrup is called full invert. If about 50% of the sucrose splits, the syrup is called medium invert. The most common invert syrups contain 30 to 40% sucrose and 50% invert sugar (25% fructose + 25% glucose), being slightly sweeter than table sugar. An invert sugar with about 75% sugars (sucrose + fructose + glucose) is as sweet as table sugar.

Golden Syrup
Invert syrup made from cane sugar is a syrup containing mainly refined sugar and 'invert sugar' in water | To produce 'Invert sugar', an acid or the enzyme invertase is added to a syrup made by dissolving refined sugar in water | The sucrose molecule (from the refined sugar) then breaks down into its component parts, glucose and fructose | The resulting syrup is called 'full invert' if about 90% of the sucrose is broken down or 'medium invert' if about 50% of the sucrose
Invert Syrup
Invert syrup made from cane sugar is a syrup containing mainly refined sugar and 'invert sugar' in water | To produce 'Invert sugar', an acid or the enzyme invertase is added to a syrup made by dissolving refined sugar in water | The sucrose molecule (from the refined sugar) then breaks down into its component parts, glucose and fructose | The resulting syrup is called 'full invert' if about 90% of the sucrose is broken down or 'medium invert' if about 50% of the sucrose
 

SYRUPS FROM OTHER SOURCES

The sweeteners listed below are produced from plant saps (other than sugar cane and sugar beet sweeteners listed above), cereals, and fruits. The sources include agave, coconut and maple trees, sorghum, flower nectar, corn, barley, brown rice, dates, and fruit juices.

Honey
Most honeys have more fructose (~40%) than glucose (~30%), maltose (0.5-3%) & sucrose (~1%). Plus 4% of other carbohydrates & trace amounts of minerals, vitamins, enzymes. Is nectar concentrated by honeybees to 17% water. Mankind's 1st sweetener dating back at least 26,000 years. Cane sugar production is ~400 y/o. Typically tastes up to 50% sweeter than table sugar. Sweetness = 1-1.5. Provides 20 Cal/teaspoon or 60 Cal/tablespoon. Honey powder is slightly sweeter than table sugar and is 4 Cal/g
Raw Honey
Most honeys have more fructose (~40%) than glucose (~30%), maltose (0.5-3%) & sucrose (~1%). Plus 4% of other carbohydrates & trace amounts of minerals, vitamins, enzymes. Is nectar concentrated by honeybees to 17% water. Mankind's 1st sweetener dating back at least 26,000 years. Cane sugar production is ~400 y/o. Typically tastes up to 50% sweeter than table sugar. Sweetness = 1-1.5. Provides 20 Cal/teaspoon or 60 Cal/tablespoon. Honey powder is slightly sweeter than table sugar and is 4 Cal/g
Organic Honey
Most honeys have more fructose (~40%) than glucose (~30%), maltose (0.5-3%) & sucrose (~1%). Plus 4% of other carbohydrates & trace amounts of minerals, vitamins, enzymes. Is nectar concentrated by honeybees to 17% water. Mankind's 1st sweetener dating back at least 26,000 years. Cane sugar production is ~400 y/o. Typically tastes up to 50% sweeter than table sugar. Sweetness = 1-1.5. Provides 20 Cal/teaspoon or 60 Cal/tablespoon. Honey powder is slightly sweeter than table sugar and is 4 Cal/g
Organic Raw Honey
Most honeys have more fructose (~40%) than glucose (~30%), maltose (0.5-3%) & sucrose (~1%). Plus 4% of other carbohydrates & trace amounts of minerals, vitamins, enzymes. Is nectar concentrated by honeybees to 17% water. Mankind's 1st sweetener dating back at least 26,000 years. Cane sugar production is ~400 y/o. Typically tastes up to 50% sweeter than table sugar. Sweetness = 1-1.5. Provides 20 Cal/teaspoon or 60 Cal/tablespoon. Honey powder is slightly sweeter than table sugar and is 4 Cal/g
Organic Light Blue Agave Nectar
Agave nectar (or syrup) is a sweetener made from various species of agave, most famously blue agave - a succulent plant mainly from Mexico that is also a source of tequila. It is made by extracting the sap from the hearth of the plant. The sap is processed into a blend of fructose (55-90%) and glucose. It is 30-40% sweeter than table sugar. Sweetness = 1.3 - 1.4. Provides 20 Cal/ teaspoon; 60 Cal/ tablespoon
Organic Amber Blue Agave Nectar
Agave nectar (or syrup) is a sweetener made from various species of agave, most famously blue agave - a succulent plant mainly from Mexico that is also a source of tequila. It is made by extracting the sap from the hearth of the plant. The sap is processed into a blend of fructose (55-90%) and glucose. It is 30-40% sweeter than table sugar. Sweetness = 1.3 - 1.4. Provides 20 Cal/ teaspoon; 60 Cal/ tablespoon
Organic (Salmiana) Agave Nectar
Agave nectar (or syrup) is a sweetener made from various species of agave, most famously blue agave - a succulent plant mainly from Mexico that is also a source of tequila. It is made by extracting the sap from the hearth of the plant. The sap is processed into a blend of fructose (55-90%) and glucose. It is 30-40% sweeter than table sugar. Sweetness = 1.3 - 1.4. Provides 20 Cal/ teaspoon; 60 Cal/ tablespoon
Organic Coconut Nectar
Coconut nectar is made by extracting dilute juice from the tropical palm tree, and then boiling off most or all the water - the coconut sugar. The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9% each). It is claimed to be the most sustainable sweetener in the world. Same sweetness as table sugar. Sweetness = 1. Provides 4 Cal/g or 16 Cal/tsp.
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Organic Golden Delicate Maple Syrup
Maple syrup is made by extracting dilute juice from the maple tree and boiling off most or all water. Maple Syrup has about 30% water, 60% sucrose, and small amounts of fructose and glucose. The syrup is about 90% as sweet as table sugar; (Sweetness = 0.9) and provides about 16 Cal/ teaspoon or 50 Cal /tablespoon. Maple Sugar provides 4 Cal/g and is as sweet as table sugar.
Organic Amber Rich Maple Syrup
Maple syrup is made by extracting dilute juice from the maple tree and boiling off most or all water. Maple Syrup has about 30% water, 60% sucrose, and small amounts of fructose and glucose. The syrup is about 90% as sweet as table sugar; (Sweetness = 0.9) and provides about 16 Cal/ teaspoon or 50 Cal /tablespoon. Maple Sugar provides 4 Cal/g and is as sweet as table sugar.
Organic Dark Robust Maple Syrup
Maple syrup is made by extracting dilute juice from the maple tree and boiling off most or all water. Maple Syrup has about 30% water, 60% sucrose, and small amounts of fructose and glucose. The syrup is about 90% as sweet as table sugar; (Sweetness = 0.9) and provides about 16 Cal/ teaspoon or 50 Cal /tablespoon. Maple Sugar provides 4 Cal/g and is as sweet as table sugar.
Organic Very Dark Strong Maple Syrup.
Maple syrup is made by extracting dilute juice from the maple tree and boiling off most or all water. Maple Syrup has about 30% water, 60% sucrose, and small amounts of fructose and glucose. The syrup is about 90% as sweet as table sugar; (Sweetness = 0.9) and provides about 16 Cal/ teaspoon or 50 Cal /tablespoon. Maple Sugar provides 4 Cal/g and is as sweet as table sugar.
Barrel-Aged Maple Syrup
Maple syrup is made by extracting dilute juice from the maple tree and boiling off most or all water. Maple Syrup has about 30% water, 60% sucrose, and small amounts of fructose and glucose. The syrup is about 90% as sweet as table sugar; (Sweetness = 0.9) and provides about 16 Cal/ teaspoon or 50 Cal /tablespoon. Maple Sugar provides 4 Cal/g and is as sweet as table sugar.
Amber Rich Maple Syrup
Maple syrup is made by extracting dilute juice from the maple tree and boiling off most or all water. Maple Syrup has about 30% water, 60% sucrose, and small amounts of fructose and glucose. The syrup is about 90% as sweet as table sugar; (Sweetness = 0.9) and provides about 16 Cal/ teaspoon or 50 Cal /tablespoon. Maple Sugar provides 4 Cal/g and is as sweet as table sugar.
Maple Cream
Maple syrup is made by extracting dilute juice from the maple tree and boiling off most or all water. Maple Syrup has about 30% water, 60% sucrose, and small amounts of fructose and glucose. The syrup is about 90% as sweet as table sugar; (Sweetness = 0.9) and provides about 16 Cal/ teaspoon or 50 Cal /tablespoon. Maple Sugar provides 4 Cal/g and is as sweet as table sugar.
Sorghum Molasses
Sorghum syrup (or sorghum molasses) is made from the juice extracted from sweet sorghum cane, a cold tolerant cousin of sugarcane. The juice is traditionally concentrated in open pans in artisanal way. It is about 70% as sweet as table sugar; Sweetness = 0.7. Provides ~ 70 Cal per tablespoon; 20 Cal per teaspoon
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Organic Date Nectar
Date Nectar is made from organic dates produced in southern California. Unlike honey, date nectar is a vegan, safe for babies younger than 12 months old, has 25 percent less sugar than the same amount of honey and has a glycemic index (GI) in the mid-40s. With a light, crisp, fruity flavor, the product isn’t a neutral sweetener, but the date flavor isn’t overpowering.
Apple Juice Concentrate
Fruit Juice Concentrates (FJC) are made by evaporating most of the water of a fruit juice, usually from grapes, apples or pears. Contain different proportions of fructose, glucose and sucrose depending on the fruit used. Provide 40-60 Calories per tablespoon. A typical FJC is sweeter than table sugar.
Boiled Cider
Fruit Juice Concentrates (FJC) are made by evaporating most of the water of a fruit juice, usually from grapes, apples or pears. Contain different proportions of fructose, glucose and sucrose depending on the fruit used. Provide 40-60 Calories per tablespoon. A typical FJC is sweeter than table sugar.
Pomegranate Molasses
Fruit Juice Concentrates (FJC) are made by evaporating most of the water of a fruit juice, usually from grapes, apples or pears. Contain different proportions of fructose, glucose and sucrose depending on the fruit used. Provide 40-60 Calories per tablespoon. A typical FJC is sweeter than table sugar.
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Brown Rice Syrup
Rice Syrup is made by breaking down the starch in brown rice into sugars maltose & glucose, plus a carbohydrate a little bit larger than sugars called maltotriose. Maltose is two glucoses linked together; maltotriose is 3 glucoses. As it it digested as pure glucose, is promoted to consumers willing to limit fructose. It is 70% as sweet than table sugar. Sweetness = 0.7. Provides 25 cal/tsp; 75 cal/Tbsp
Barley Malt Syrup
Malt or malted barley syrup is made from barley that has been sprouted, converting the starch in the cereal grain into the sugars maltose & glucose, plus another carbohydrate, maltotriose. Maltose is two glucoses linked together; maltotriose is 3 glucoses. As it it digested as pure glucose, is promoted to consumers willing to limit fructose. Has been around for thousands of years. Is about half as sweet as table sugar. Sweetness = 0.5. Provides about 20 cal/tsp; 60 cal/Tbsp
Sweet Potato Nectar
Sweet potato nectar has about 75% sugar, is low in fructose, tastes similar to honey with just a hint of sweet potato flavoring.
Tapioca Syrup
Tapioca or Cassava Syrup is made from the starch of the cassava tuber or yucca root (also known as manioc). Since there isn't cultivation of a genetically modified tapioca, the syrup is advertised as a non-gmo sweetener. Contain glucose and maltose. It is less sweet than table sugar. Sweetness = 0.5-0.7. Provides about 20-25 cal/tsp; 60-75 cal/Tbsp
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TABLE SYRUPS

aka pancake or waffle syrup

  • Table syrup is a blend of liquid sweeteners; the predominant ingredients are often corn syrup and high fructose corn syrup (HFCS).

  • By law, table syrups may contain other ingredients (emulsifiers, stabilizers, color additives, salt, preservatives, flavorings).  

  • Their ingredient list often states "2% or less of" cellulose gum, salt, caramel color, natural and artificial flavor, molasses, sodium benzoate, sorbic acid, citric acid, sodium hexametaphosphate, mono- and diglycerides.

  • The brands of table syrup most used by Americans include Aunt Jemina, Mrs. Butterworth, Log Cabin, and Hungry Jack.

  • They contain 8 to 10g sugar and 50 to 60 calories per tablespoon (15mL).

  • Log Cabin Syrup is promoted to consumers for not being made with HFCS; it contains refined sugar or brown rice syrup instead.

  • Karo is predominantly corn syrup. Other ingredients: salt, vanilla, refiners (cane) syrup, caramel flavor, sodium benzoate.

 

 

CORN SYRUPS

Corn syrups are glucose syrups obtained from cornstarch. Their main components are glucose and maltose (glucose linked with glucose) along with small amounts of other sugars. They are less sweet than table sugar. Glucose syrups are produced by breaking down starch. Starch—a complex carbohydrate consisting entirely of glucose molecules joined together—is split into glucose in a process called "hydrolysis." Corn is the most economical and abundant source of starch in America. 

 

 

HIGH FRUCTOSE CORN SYRUPS (HFCS)

The most common HFCSs contain almost equal amounts of fructose and glucose. They are approximately as sweet as table sugar.

HFCSs are produced by, first, breaking down starch into glucose in a process called "hydrolysis." Part of the glucose molecules is then converted into fructose by enzymes in a process called "isomerization."

Corn Syrup
Organic Corn Syrup
High Fructose Corn Syrup
Also known as “Table sirup”, “Sirup”, “Pancake sirup”, “Waffle sirup”, “Pancake and waffle sirup”, or “___ sirup”, the blank being filled in with the word or words that designate the sweetening ingredient in the syrup, except “maple”, “cane”, or “sorghum”. The word “sirup” may be spelled “syrup”. Sweet ingredients vary but most contain high fructose corn syrup.
Blended Syrup
Also known as “Table sirup”, “Sirup”, “Pancake sirup”, “Waffle sirup”, “Pancake and waffle sirup”, or “___ sirup”, the blank being filled in with the word or words that designate the sweetening ingredient in the syrup, except “maple”, “cane”, or “sorghum”. The word “sirup” may be spelled “syrup”. Sweet ingredients vary but most contain high fructose corn syrup.
Blend of Syrups
Also known as “Table sirup”, “Sirup”, “Pancake sirup”, “Waffle sirup”, “Pancake and waffle sirup”, or “___ sirup”, the blank being filled in with the word or words that designate the sweetening ingredient in the syrup, except “maple”, “cane”, or “sorghum”. The word “sirup” may be spelled “syrup”. Sweet ingredients vary but most contain high fructose corn syrup.
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LIQUIDS & SYRUPS

  • What's the difference between syrup and nectar? Syrups are viscous ("thick") liquids that may be "zero-calorie" or not. Nectars are sweet liquids produced by plants and turn into syrups when concentrated. Honey is flower nectar collected and concentrated by bees into a syrup.

  • What is liquid sugar? Liquid sugars are caloric sweeteners with 20 to 35 percent water; ex: agave nectar, honey, maple syrup, coconut syrup, pancake syrup, date nectar, barley malt syrup, tapioca syrup, cane syrup, simple syrup, molasses. 

  • What is a liquid zero-calorie sweetener? They are blends of high-intensity sweeteners—stevia, monk fruit, sucralose, or saccharin—and water. Zero-calorie syrups contain gums, which make them viscous. Preservatives are often added to maintain their freshness. 

  • What is a liquid reduced-calorie sweetener? Liquid sweeteners that provide 25 to 90 percent fewer calories than sugars are called "reduced-calorie." Two types of reduced-calorie sweeteners are available in stores: (1) Sugar blends and (2) Low-Digestible sweeteners. Sugar blends have a syrup as the main ingredient (honey, agave, corn syrup, high fructose corn syrup) blended with a high-intensity sweetener (stevia, sucralose, aspartame, or acesulfame K). "Lite" pancake syrups have less sugar (one-third fewer calories) than their original version. Low-digestible sweeteners have soluble fibers (yacon syrup or isomaltooligosaccharides), rare sugars (allulose), or polyols (sorbitol). 

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