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Sucrose is a disaccharide composed of glucose and fructose, commonly used in baking and as a general sweetener for beverages.

Stevia is a natural sweetener from the leaves of the Stevia rebaudiana plant, much sweeter than sugar, calorie-free, often used in beverages and low-calorie foods.

Honey is a natural sweetener produced by bees, with a distinctive flavor, antimicrobial properties, used in beverages, baking, and as a natural remedy.

Fructose is a monosaccharide that is naturally found in fruits, sweeter than sucrose and often used in processed foods and sweeteners.

Glucose is a monosaccharide that is less sweet than sucrose and is used in baking, brewing, and to provide quick energy in sports drinks.

Maltose is a disaccharide formed during the digestion of starch in grains, less sweet than sucrose, and used in brewing and confectionery.

Sucralose is an artificial sweetener made from sucrose, about 600 times sweeter than sucrose, heat-stable, used in baking and processed foods.

Aspartame is an artificial sweetener, about 200 times sweeter than sucrose, used in many diet foods and soft drinks. Not heat-stable so not suitable for cooking.

Xylitol is a sugar alcohol with a sweetness comparable to sucrose, beneficial for dental health, used in chewing gum and sugar-free products.