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2. Agave syrup - Wikipedia

   en.wikipedia.org/wiki/Agave_syrup

   Agave syrup. Because agave syrup dissolves quickly, it can be used as a sweetener for cold beverages. Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing ...

3. List of unrefined sweeteners - Wikipedia

   en.wikipedia.org/wiki/List_of_unrefined_sweeteners

   Agave nectar is made from the sap of Agave spp., including tequila agave (Agave tequilana). [2] Birch syrup is made from the sap of birch trees (Betula spp.). [3] Maple syrup, taffy and sugar are made from the sap of tapped maple trees (Acer spp.). [4] Palm sugar is made by tapping the flower stalk of various Palm trees to collect the sap.

4. How To Determine Whether Erythritol or Stevia Is Right for You

   www.aol.com/lifestyle/determine-whether...

   Taste and Usage. Erythritol and stevia are both very sweet, but erythritol is less sweet than stevia. Erythritol is about 70% as sweet as table sugar, while stevia is 200-400 times sweeter than ...

5. The Dark Truth About Agave Syrup - AOL

   www.aol.com/dark-truth-agave-syrup-153000383.html

   Agave syrup might be marketed as the “healthy” sweetener, but it’s far from the pure, plant-based, natural sweetener it seems to be. At the end of the day, it’s still sugar. And it’s ...

6. Inverted sugar syrup - Wikipedia

   en.wikipedia.org/wiki/Inverted_sugar_syrup

   Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose.

7. Fructooligosaccharide - Wikipedia

   en.wikipedia.org/wiki/Fructooligosaccharide

   Fructooligosaccharide. Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups. [unreliable source?][1] It occurs naturally, and its commercial use emerged in ...