- Allulose Source: corn; 70% as sweet as sugar; 0.4 calories/gram/1.6 calories per teaspoon Can be used in a variety of foods. (May cause GI distress similar to sugar alcohols)
- Erythritol Source: corn starch; 70% as sweet as sugar; 0 calories/gram Used in low-sugar and sugar-free foods. ( Often blended with stevia)
- Monk fruit Source: monk fruit; 200-400x sweeter than sugar; 0 calories/gram Used in a variety of low sugar and sugar-free foods and beverages.
- Stevia (steioside and Rebaudioside A) Source: stevia plant; 200x sweeter than sugar; 0 calories/gram Use in beverages also used to sweeten ice cream, yogurt, jams and pudding
- Sucraslose (Splenda) Source: Manufactured through a chlorination process of sucrose; 400-600x sweeter than sugar; 0 calories/gram In a variety of food, heat stable so you can use it for baking.
Source: The Sugar Association • sugar.org
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian