This page is to provide information on the various sweeteners so that a choice can be made
by the users that best suits their needs

Sugars, Sugar Alcohols & Sweeteners & Non-Nutritive Sweeteners	Description	Effects	Links
SUGARS
Granulated White Sugar	is the crystals extracted drom syrup made from either sugarcane or beet sugar
Brown Sugar	granulate sugar mixed with molasses, the dark liquid extracted from sugarcane during the refining process
Cane Sugar
Muscovado	Made from sugarcane, muscovado is a darker, stickier, and hardier version of brown sugar. Unlike brown sugar, where the molasses content is added back in after first removing it, muscovado is minimally refined. Sugarcane is pressed and cooked, with impuritiesskimmed off the top, and the resulting dark liquid is dried, then crushed into sugar. You’ll find recipes for gingery cakes, puddings, and rich syrups calling for muscovado, but its increased moisture content makes it tricky to substitute in most other baked goods.
Beet Sugar
Date Sugar	Not sugar at all, but rather ground-up dried dates. It’s used by raw foodists to sweeten dishes, because it’s made without the use of high heat, and contains fiber and other vitamins and minerals present in the fruit. It tends to clump and not dissolve, so it’s not great for baking, but it will work for things like a crumble topping or sweetening a bowl of tart berries
Turbinado Demarera	Clear, tan-hued, refined cane sugar crystals with a higher molasses content than white sugar. Turbinado is sold under the Sugar in the Raw brand in the United States, and is referred to sometimes as Demerara sugar. Azúcar morena (from Mexico) is a similar product. All three can be substituted for light brown sugar when baking, with decent results.
Azucar morena
Glucose	is a sugar derived from starches
Fructose	is a sugar extracted from fruit. However, fructose can also be made by adding enzymes to glucose. Fruit contains moderate amounts of fructose; fruit juices typically contain much more.
Lactose
SUGAR ALCOHOLS	Some sugar alcohols, such as Xylitol, occur naturally while others are created synthetically in a food lab.	They are often used in foods for people with diabetes because they affect blood sugar levels less dramatically than sugar. They also have far fewer calories than sugar. One drawback is that they can have a laxative effect on the body.
Xylitol	An alternative clear-crystal sweetener made from a sugar alcohol that’s refined from botanicals like corn cobs and birch tree bark. It has fewer calories and carbohydrates than sugar, but has a bizarrely wet mouthfeel and tastes slightly synthetic on its own. It can be substituted for white sugar in recipes, and is often used in chewing gum, as it’s been shown to reduce plaque.
Sorbitol
Mannitol
Maltitol
Isomalt
Honey	is a flower nectar. It is metabolized by the body in the same way that sugar is.
Stevia
Fruits
Syrops
Maple
Birch
Pine
Hickory
Poplar
Palm
Sugar beet
Sorghum
Corn
Golden
Molasses
Brown Rice
Barley Malt
Agave
Yacon	Typically sold in syrup form (unlike the other sweeteners here), yacón is an edible tuber that grows in the Andes. The sweet syrup is not highly refined or cooked, which makes it a good sweetener for raw foodists, and it’s lower in calories than sugar-based sweeteners. It tastes like a spicier, fruitier molasses, and can be substituted for it in recipes.
Cane
High Fructose Corn syrop	High Fructose Corn Syrup is a mixture of sugar derived from corn and from fructose. One of it's most popular uses is to sweeten soft drinks
Non-nutritive Sweeteners	Artificial
Acesulfame potassium	Sunett
Alitame	Aclame
Aspartame	Equal, Nutrisweet Aspartame is made from amino acids and has virtually no calories. It is 150 to 200 times sweeter than sugar. It's the sweetener in Equal, NutraSweet, and Sugar Twin 2. Aspartame is often used in diet drinks.
Anethole
Cyclamate
Glycyrrhizin
Lo Han guo
Neotame
Perillartine
Saccharin	is the artificial sweetner used in Sweet'N Low.	It is 200 to 700 times sweeter than sugar but, unlike sugar, Saccharin has no calories because it is not metabolized by the body. One of the chief complaints most people who have tasted products with saccharin in them is that it leaves a bitter aftertaste.
Stevioside
Sucralose	also known as SucraPlus and Splenda	Sucralose is about 600 times sweeter than sugar but can be up to 1,000 times sweeter depending on the food application. Unlike Saccharine, Sucralose does not leave a bitter aftertaste. Sucralose is made by replacing three groups of atoms in regular sugar with three chlorine atoms. What results is a sweetener that the body does not metabolize; thus, it does not raise the body's blood glucose levels. While Sucralose is billed as "natural" because it is literally "made" from sugar, it is considered an artificial sweetener since it is made in a lab.
Sugar of Lead	also known as Lead(II) acetate (obsolete due to excessive toxicity)
Inulin
Cyclamate

6. Piloncillo, a.k.a. Panela. Unrefined blocks of dark caramel–colored sugarcane juice that’s been boiled and reduced. It’s often sold in cones at Mexican grocery stores near the cash register, and can be used in desserts, like flan, or boiled with cinnamon, anise, and coffee to make a delicious beverage called café de olla. (Panela is also the name of a type of Mexican cheese.) Southeast Asian jaggery, often called for in Indian and Thai recipes, is a similar product, although sometimes it is made with palm sap. In Burma, this sweetener is called htanyet. 7. Japanese Wasanbon. Similar in look and texture to powdered sugar, only more cakey and crumbly, this Japanese sugar is considered a specialty item used mostly for classy sweets, like higashi, a confection served at Japanese teas. Wasanbon is refined using traditional techniques, from a species of sugarcane plant called chikuto, which only grows in a few areas of the Asan Mountains. 8. Stevia. Derived from the South American herb Stevia rebaudiana, stevia is a powdery white sweetener not approved as a food by the FDA; you’ll find it in the nutritional supplement section. It’s considered a healthy sugar substitute because compounds that make the plant intensely sweet (steviol glycosides) don’t raise blood sugar levels, nor do they cause tooth decay. Stevia has a slightly bitter flavor, and though it’s a natural product, it can taste synthetic to some. It’s also a lot sweeter than sucrose (up to 300 times as sweet!) and lingers in your mouth after you taste it. The Coca-Cola Company is apparently working on a diet soda that contains stevia. 9. Superfine Sugar. Granulated white sugar that’s been ground into very fine crystals. In British recipes it’s called castor sugar. It’s also sometimes called baker’s sugar, because it gives baked goods a denser, finer texture. Bartenders use it to rim cocktails, like the Sidecar. Its finer crystals stick more readily to the glass, and it dissolves better in liquids. 10. DIY Flavored Sugars. A unique twist on crème brûlée topping, or a treat for your buttered toast, flavored sugars can also make a crafty gift when packaged up in a jam jar. You can create vanilla sugar by scraping the inside of vanilla bean pods into your sugar jar and letting it sit. Other botanicals can be ground up and mixed into sugar, like dried rose petals, lavender, or cinnamon and ginger. When you start to think about it, what wouldn’t be good ground into sugar? Coffee? Black pepper? Chile?

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