12 Zero-Calorie Sweeteners And Their Ingredients, Explained

Ah, the irresistible sweetness of sugar. Humans have had a sweet tooth for at least 2,500 years, which is how long ago the first chemically refined sugar appeared in India. Since then, it's become a staple in the American household, but not without some consequences. With the rise of diabetes and obesity in the United States, more and more people are looking for healthier alternatives to sugar; from the best sugar substitutes for your coffee to zero-calorie sweeteners that can keep your muffins tasting just the way your grandma made them, researchers have come up with a wide variety of zero-calorie options that satisfy the palate and don't pack on the pounds.

Since the first artificial sweetener was discovered in 1879, scientists have discovered and synthesized dozens of chemicals that imitate the sweet taste of sugar. But some sweeteners have a checkered past. Cyclamate, which was approved by the FDA for human consumption in 1951, was later discovered to cause tumors in rats and was pulled from shelves in 1970. More recently, studies have been conducted on the effects of artificial sweeteners, which is why the WHO is reinforcing its warning about sugar substitutes.

But not all zero-calorie sweeteners are synthesized in a lab. Monk fruit and stevia, for example, contain naturally occurring sweet compounds that mimic the sweet taste of sugar and are often marketed as healthy alternatives to chemically synthesized sweeteners.

With the diverse array of zero-calorie sweeteners available on the market, we've done a deep dive into twelve popular brands and the ingredients they contain so that you can stay informed about the products you love.

Stevia In The Raw is a great choice for those looking to avoid synthetic or artificial ingredients in their sugar substitute. This zero-calorie sweetener is made using the leaves of the Stevia rebaudiana plant, which is native to South America. The refined product that you may end up sprinkling in your coffee is made by extracting steviol glycosides from the plant and purifying them to remove some of the other bitter compounds that exist in the stevia leaf. This compound is mixed with dextrose, another sugar substitute that is found naturally in corn and wheat, and maltodextrin, another naturally occurring sweetener.

Not only does stevia not raise blood sugars, which makes it great for diabetics and other people looking to limit their sugar intake, but it has antioxidant and anti-inflammatory properties that can help prevent damage to DNA strands and limit the body's production of inflammatory agents, according to a study. For these reasons, stevia could quickly become the top sugar substitute in the US.

SweetLeaf is yet another zero-calorie sweetener made with stevia leaf extract. As we've discussed, stevia leaf has several health benefits, which is why eating and cooking with stevia is becoming more popular. SweetLeaf, however, contains another important ingredient: inulin. Inulin is a soluble vegetable fiber that is used to balance out the flavor of stevia, which can sometimes taste bitter. This means that the final product is perceived as sweeter and more palatable.

Inulin also functions as a prebiotic, a compound that nourishes healthy flora in the gut, and, according to one study, it helps to improve digestion and support healthy immune function. In fact, inulin is often taken in capsule form as a dietary supplement for weight loss, constipation, and diabetes, according to WebMD. SweetLeaf also contains silica, which is a naturally occurring substance that is approved by the FDA as an anti-caking agent. SweetLeaf is available in packets, as a liquid, and in a baking blend, which makes the product highly versatile when it comes to using it in your kitchen.

Of all the sweeteners on this list, Sweet N' Low has been around perhaps the longest, with a history stretching back to its invention in Brooklyn in the 1950s by a short-order cook who worked at a diner. The main ingredient in Sweet N' Low, saccharin, is also the oldest artificial sweetener on the market. Saccharin was first discovered by chemist Constantin Fahlberg in a lab, where it was derived by accident when he was working with coal tar.

While a byproduct of coal tar might not conjure up the most appetizing images, Sweet N' Low has been approved by the FDA since 1958 for human consumption. A study in the 1970s linked the consumption of saccharin to the development of bladder cancer in rats, which resulted in a mandatory warning label on Sweet N' Low packages for several years until subsequent studies found that the chemical is digested differently by humans, resulting in saccharin being delisted from the National Institutes of Health's Report on Carcinogens. That said, it is still advised to be mindful of the amount of saccharin you consume on a daily basis.

If you have any familiarity with zero-calorie sweeteners, then you've definitely heard of Splenda. Sucralose, the main ingredient in Splenda, was invented in a lab in 1976, and Splenda is now the most popular artificial sweetener in the United States.Splenda is about 600 times sweeter than sugar, so be mindful about just how sweet you want your coffee, tea, or treats to be before using it FDA.

Also, if you're thinking about baking your favorite desserts using Splenda instead of sugar, you might want to think again. A study found that at high temperatures, sucralose can break down, releasing potentially toxic chlorinated chemicals. And while it may seem that many artificial sweeteners are a silver bullet that allows you to enjoy the taste of sugar with no negative side effects, another study found that, when compared to those who consume sugary drinks, people who consumed drinks with sucralose have the same risk of heart disease. That said, sucralose is derived from the sugar molecule, so it shares many of its properties, apart from sugar's caloric value and its negative effect on obesity and diabetes, so it remains a very popular alternative.

The main ingredient is monk fruit sweetener is refreshingly straightforward and easy to pronounce: monk fruit. Monk fruit, or luo han guo, as it is sometimes known, is a round, melon-like fruit native to southern China and has been used there for centuries as a cold and digestive aid. The naturally occurring compounds responsible for its sweetness are called mogrosides, which are chemically similar to sugar but are metabolized differently by the body, meaning they do not have any effective caloric value.

One of the great things to know about monk fruit sweetener is that, unlike many other artificial sweeteners, there is no evidence that mogrosides have any adverse health effects on the body, which means you can consume it to your heart's content. In fact, not only does monk fruit sweetener deliver a sugary taste without spiking blood sugar levels, it also contains antioxidants, which fight off free radicals that can lead to health issues like cancer and heart disease (Cleveland Clinic). That said, it's a bit pricier and not quite as widely available as some other sweeteners that have been around for longer, but it may just be worth it.

Ultratia is a sweetener that is so new that it is not yet available on the market. Unlike most other sweeteners, the compound responsible for the sugary taste in Ultratia is brazzein, a protein that occurs naturally in the Oubli fruit, which is native to West Africa. Indigenous peoples in the region have been using the Oubli fruit for centuries as a sweetening agent in food and drink, but it was only in the 1980s that it drew the attention of researchers who saw that it might be a viable sugar alternative that could be used in the rest of the world. 

It is non-caloric and has been found to reduce the aftertaste associated with many other low and zero-calorie sweeteners. Also, brazzein has been reported to have little to no aftertaste, which has historically been a challenge for other non-caloric sweeteners. While it is currently under review by the FDA, it has yet to be approved, but when it is, it could be the next big sweetener to hit the market.