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

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.

Lactose is a disaccharide found in milk and dairy products, less sweet than sucrose, used in some baking and pharmaceuticals.

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

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

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.

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.

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