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Among sugar substitutes, erythritol, monk fruit, allulose and steviol glycosides taste the most like sugar, while artificial sweeteners like aspartame leave a metallic, bitter aftertaste for many ...
The U.S. Food and Drug Administration (FDA) has approved several sugar substitutes as food additives, like stevia, a plant-based sweetener. There’s a lesser-known FDA-approved sugar alternative ...
Common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, stevia, acesulfame potassium (ace-K), and cyclamate. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars.
Siraitia grosvenorii, also known as monk fruit, monkfruit, luó hàn guǒ, or Swingle fruit, is a herbaceous perennial vine of the gourd family, Cucurbitaceae. It is native to southern China . The plant is cultivated for its fruit extract containing mogrosides .
In late 2013, the firm replaced their previous stevia and erythritol sweetener with a mix of stevia extract, monk fruit extract, and erythritol, a blend that they called SweetSmart. [18] [19] In September 2016, the company announced that all their products had been reformulated to be sweetened only with stevia. [20]
The extract from monk fruit has become somewhat of a no-calorie celebrity in the burgeoning $8 billion global market for sugar substitutes. The fruit is extremely sweet — and rare.