Sorbitol is a natural polyol with a sweetness level approximately half that of sucrose. Unlike monosaccharides, its structure does not contain any ketone or aldehyde functions. It is primarily used as a bulk sweetener to replace sucrose.

Acésulfame K is 150-200 times sweeter than sugar. Acésulfame K is a very stable crystalline sweetener, with a chemical structure similar to saccharin. Acésulfame K is commonly used in combination with aspartame or other sweeteners because it has a synergistic effect to enhance and maintain the sweet taste of foods and beverages.

Aspartame is an artificial sweetener discovered in 1965. It is a dipeptide composed of two natural amino acids, L-aspartic acid, and L-phenylalanine, the latter in the form of a methyl ester.

Cyclamate (or sodium cyclamate) is an artificial sweetener discovered in 1937 at the University of Illinois by a student named Michael Sveda.

Cyclamate is also known under the number E952.

Erythritol is a natural sweetener that is part of the polyol family.

Fructose is a simple sugar naturally present in fruits and honey. It is also manufactured in the industry and available on the market as a sweetening agent.

Xylitol is a polyol sweetener, also known as birch sugar.

Maltodextrin (E1400) is a polysaccharide composed of several glucose units. It is derived from starch, typically from corn, potatoes, or rice.

Neohesperidin dihydrochalcone is an intense artificial sweetener (E959) with a high sweetness level (1,500-1,800 times the molar sweetness of sucrose).

Lactitol, identified by the number E966, is a polyol derived from lactose, the sugar present in milk. It is widely used as a sweetener and texturizing agent in various food and pharmaceutical products, providing an alternative to traditional sugars while imparting specific properties.

Neotame (E961) is an artificial sweetener which belongs to the family of new generation sweeteners, derived from aspartame.

Primarily used as a sweetener to impart a sweet flavor without adding significant calories.

Maltose is a natural source of glucose and plays a crucial role in carbohydrate digestion. It is also used in various industrial processes, especially in the production of fermented beverages like beer. Although less sweet than some other sugars, it contributes to the sweet taste of certain foods and drinks.

Stevia is a sweetener extracted from the leaves of Stevia rebaudiana. It is 250 times sweeter than table sugar and has a licorice aftertaste.

Trehalose is a sugar, more precisely a non-reducing disaccharide. In contrast to sucrose, which is composed of a glucose molecule linked to a fructose molecule.

Sucralose is an intense artificial sweetener, discovered in 1976. It has a sweetening power 600 to 650 times greater than sugar. It is marketed in France under the trade names Canderel or Aqualoz. It is synthesized from selective chlorination of sucrose.