Below is a list of all known varieties for Erythritol. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acesulfame Potassium (Ace-K) | (Linked) A high-intensity artificial sweetener. Almost always used in a blend with other sweeteners (like Aspartame or Sucralose) in diet sodas. |
| Advantame | (Linked) The newest high-intensity artificial sweetener, derived from Aspartame, and thousands of times sweeter than sugar. |
| Alitame | An "artificial" "sweetener" "made" "from" "amino acids." "Not" "approved" "in" "all" "countries." |
| Allulose (Crystalline) | (Linked) A "rare sugar" with the same taste and texture as sugar, but ~70% as sweet and virtually zero-calorie. Excellent for baking. |
| Allulose (Liquid) | (Linked) A syrup form of allulose, used in beverages and sauces. |
| Black Currant Titania | A popular, vigorous cultivar of black currant known for its upright growth habit and high yields of large, sweet berries with excellent disease resistance. |
| Brazzein | A "sweet-tasting" "protein" "naturally" "found" "in" "an" "African" "fruit." "Being" "developed" "as" "a" "commercial" "sweetener." |
| Cyclamate (Sodium) | (Linked) An artificial sweetener, banned in the US but widely used in other countries (e.g., Canada, in "Sweet'N Low"). |
| Erythritol (Granular) | A granulated form that looks like table sugar. 70% as sweet, with a mild "cooling" sensation. |
| Erythritol (Granular) | A granulated form that looks like table sugar. 70% as sweet, with a mild "cooling" sensation. |
| Erythritol (Powdered) | A fine, powdered (confectioners') form, used for frostings and baking where dissolving is key. |
| Erythritol (Powdered) | A fine, powdered (confectioners') form, used for frostings and baking where dissolving is key. |
| Gooseberry Achilles | A robust cultivar known for producing very large, dark red, and sweet berries, making it one of the best for dessert use when fully ripe. |
| Gooseberry Captivator | A unique hybrid known for its nearly thornless canes and medium-sized, reddish-pink berries that are sweet when fully ripe. |
| Gooseberry Early Sulfur | An old, heirloom cultivar known for its very early ripening and pale yellow fruit with a good, sweet flavor. |
| Gooseberry Hinnomaki Red | A popular, hardy European gooseberry cultivar prized for its sweet, reddish-purple berries with a rich flavor and good disease resistance. |
| Gooseberry Invicta | A popular, high-yielding cultivar known for its large, pale green berries with a tart flavor; excellent for cooking and processing. |
| Gooseberry Keepsake | A green cultivar prized for its long storage life and high yields of large, sweet-tart berries. |
| Gooseberry Lancashire Lad | A traditional English dessert cultivar known for its large, dark red, hairy berries that are sweet when ripe but also great for cooking when green. |
| Gooseberry Leveller | A very large-fruited English dessert gooseberry known for its sweet, yellowish-green fruit when fully ripe; excellent for eating fresh. |
| Gooseberry May Duke | An early-ripening cultivar known for its reddish-purple fruit and suitability for cooking while still green or eating fresh when fully ripe. |
| Gooseberry Pixwell | An American cultivar known for its nearly thornless canes and medium-sized, pinkish-red fruit; popular for home gardens. |
| Gooseberry Poorman | An American heirloom gooseberry known for its large, deep red, very sweet fruit that is delicious for fresh eating when fully ripe. |
| Gooseberry Red George | A highly regarded English dessert gooseberry known for its excellent sweet flavor and large, smooth, reddish fruit. |
| Inulin (FiberSweet) | (Linked) A soluble fiber (fructan) from chicory root. Used as a prebiotic and a bulk, low-calorie sweetener or fat replacer. |
| Isomalt (Granular) | (Linked) A sugar alcohol used in decorative "sugar work" (like gems) because it resists crystallization and humidity. |
| Maltitol (Powder) | (Linked) A sugar alcohol with 90% the sweetness of sugar and a creamy texture. Used in "sugar-free" chocolate. |
| Maltitol (Syrup) | (Linked) A liquid, syrup form of maltitol used in sugar-free candies and baked goods. |
| Mannitol (Powder) | (Linked) A sugar alcohol with a strong cooling effect, used as a "dust" for gum or in pharmaceuticals. |
| Miraculin (Miracle Berry Extract) | A "protein" "that" "is" "not" "sweet," "but" "binds" "to" "taste buds" "and" "makes" "sour" "foods" (like "lemons") "taste" "intensely" "sweet." |
| Monk Fruit / Erythritol Blend | (Linked) A common "1:1 sugar replacement" blend, using erythritol for bulk and monk fruit for sweetness. |
| Monk Fruit Extract (Luo Han Guo) | (Linked) A natural, high-intensity, zero-calorie sweetener from a fruit. Known for a clean, sweet taste. |
| Neohesperidin Dihydrochalcone (NHDC) | A "high-intensity" "sweetener" "derived" "from" "bitter" "orange" "peels." "Has" "a" "licorice-like," "menthol" "aftertaste." |
| Neotame | (Linked) A high-intensity artificial sweetener, chemically similar to Aspartame but much stronger and more stable. |
| Oligofructose (FOS) | (Linked) A shorter-chain version of Inulin, also used as a prebiotic fiber and mild sweetener. |
| Sorbitol (Liquid Solution) | (Linked) A liquid form of sorbitol, used to prevent crystallization in syrups and candies. |
| Sorbitol (Powder) | (Linked) A sugar alcohol used as a bulk sweetener, humectant (keeps food moist), and laxative. |
| Stevia (Green Leaf Powder) | (Linked) The whole, dried, and ground stevia leaf. Less sweet than extracts and has a strong, grassy, licorice-like flavor. |
| Stevia / Erythritol Blend | (Linked) A common "1:1 sugar replacement" blend, using erythritol for bulk and stevia for sweetness. |
| Stevia Extract (Liquid) | (Linked) A liquid solution of stevia extract, often in a water or alcohol base. |
| Stevia Extract (Powder, Rebaudioside A) | (Linked) The primary sweet compound (Reb A) extracted from the stevia leaf. High-intensity, natural, zero-calorie. |
| Sucralose (Liquid) | (Linked) A liquid, dissolvable form of sucralose, used for sweetening beverages. |
| Sucralose (Powder) | (Linked) A high-intensity artificial sweetener (Splenda). Zero-calorie and heat-stable for baking. |
| Tagatose | (Linked) A low-calorie, natural sweetener (an isomer of fructose) that browns and caramelizes like real sugar. |
| Thaumatin (E957) | A "natural" "protein" "sweetener" "from" "the" "Katemfe fruit." "Used" "as" "a" "flavor modifier" "to" "mask" "bitterness." |
| Thaumatin (Talin) | (Linked) A natural, high-intensity sweetener (protein) from the Katemfe fruit. Has a licorice-like aftertaste and is used as a flavor modifier. |
| Xylitol (Granular) | (Linked) A sugar alcohol (polyol) with the same sweetness as sugar. Has a strong, cooling sensation. (Note: Toxic to dogs). |
| Xylitol (Powdered) | (Linked) A powdered form of xylitol used in confections and mints. |
| Yacon Syrup | (Linked) A natural, low-glycemic syrup from the Yacon tuber, rich in FOS (fructooligosaccharides). |