Sweeteners

What is Sucrose?

There are many different types of sugars, the most common of which is sucrose, otherwise known as table sugar, granulated sugar or just plain “sugar.” If you use sugar to bake or sweeten coffee or tea, sucrose is probably the type of sugar you are using. Scientifically speaking, sucrose is a type…
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What Is Glycerin?

Highlights   Glycerin is a type of carbohydrate called a sugar alcohol, or polyol.   Glycerin contains slightly more calories per gram than sugar and is 60–75% as sweet.   Glycerin occurs naturally in fermented foods and beverages, including beer, honey, vinegar, wine and…
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What Is Maltitol?

Highlights   Maltitol is a type of carbohydrate called a sugar alcohol, or polyol.   Maltitol contains half as many calories as sugar and is 90% as sweet.   Maltitol is commercially produced from starch for use in baked goods, chewing gum, sugar-free chocolates, hard candies…
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All About Monk Fruit

Download the Monk Fruit Fact Sheet for Consumers here Download the Monk Fruit Fact Sheet for Health Professionals here Why would I use a no-calorie sweetener?   Almost…
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All About Stevia

Download the Stevia Fact Sheet for Consumers here Download the Stevia Fact Sheet for Health Professionals here Why would I use a no-calorie sweetener? Almost everyone likes…
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All About Sucralose

Download the Sucralose Fact Sheet for Consumers here Download the Sucralose Fact Sheet for Health Professionals here Why would I use a low-calorie sweetener?   Almost everyone likes sweet taste. In…
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Up Close on Allulose Labeling

Highlights  Allulose is a rare, naturally-occurring sugar. Small amounts are found in wheat and some fruits. It is also commercially produced.  Allulose is naturally low in calories. It contains 10 percent of the calories of table sugar (0.4 calories per gram compared to four calories per gram) and…
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Fast Take: Do Sugary Drinks Cause Cancer?

Highlights  A large prospective cohort study of more than 100,000 French adults between 2009 and 2017 found:  Increased sugary drink consumption was associated with an increased risk…
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