Sweeteners are substances used to add sweetness to food and drink. They can be natural or synthetic, and come granulated, liquid, or powdered, ranging from enhancing baked goods to balancing acidity in dressings and sauces.
Natural sweeteners such as honey, maple syrup, and agave nectar are prized for distinct flavor profiles: honey in baking and in tea or coffee, maple syrup on breakfast items and in glazes for meat and vegetables. Granulated sugar (from cane or beets) is the most widely used baking and beverage sweetener, and powdered (confectioner's) sugar is a finely ground form used in frostings, glazes, and dusting.
Synthetic sweeteners, starting with saccharin in the late 19th century and later including aspartame and sucralose, are many times sweeter than sugar with fewer calories, and are common in diet and low-calorie products. Less-refined alternatives like coconut sugar, date sugar, and molasses are also used for their distinct flavors.
The right sweetener depends on the intended use: it affects not just sweetness but also moisture, browning, and texture in a finished dish.
Allulose and monk fruit sweetener behave differently from ordinary sugar and from one another in baking.