Linked from

The 11 pages that link to Sugar substitute, each with the reason it gives.

• AspartameNarrower topic: Aspartame is one member of the broader class of sugar substitutes.

• Sugar alcoholNarrower topic: Many sugar alcohols replace sugar while contributing bulk and texture.

• ErythritolNarrower topic: Erythritol replaces sugar in products designed to reduce calories or added sugars.

• SorbitolNarrower topic: Sorbitol replaces some sucrose in foods, though it is less sweet and still supplies energy.

• Steviol glycosideNarrower topic: Steviol glycosides are high-intensity substitutes used in foods and drinks.

• Acesulfame potassiumNarrower topic: Acesulfame K is a high-intensity sugar substitute, not a bulk ingredient.

• MaltitolNarrower topic: Maltitol substitutes for some of sugar’s sweetness, mass, and mouthfeel.

• CyclamateNarrower topic: Cyclamate serves this role in products that need sweetness without ordinary sugar.

• LactitolNarrower topic: Lactitol replaces some sugars in reduced-calorie foods and confectionery.

• AlluloseNarrower topic: Allulose is used to replace some sugar while reducing a food's energy content.