If you use noncaloric sweeteners, we have a new one for you to try.
It’s a blend of stevia and monkfruit from Whole Earth Sweetener Co.
Our previous sweetener of choice had been Splenda, or sucralose (not to be confused with sucrose, table sugar). Sucralose is an artificial sweetener and sugar substitute.
For people who avoid Splenda as a chemical additive, the Stevia & Monkfruit product from Whole Earth Sweeteners:
And if you prefer retro “sugar” cubes for your hot coffee, that format is available too, as is a liquid in plain plus flavors.
Frankly, we enjoy neither monkfruit nor stevia as individual sweeteners. But Whole Earth has created a much tastier blend.
In fact, the product name, “Stevia & Monkfruit,” is a bit misleading. It’s a blend of three noncaloric sweeteners: erythritol, stevia leaf extract and monkfruit extract.
All are natural (not chemical) products, and all have a low glycemic index (i.e., are diabetic friendly).
So why leave out erythritol, when it’s the first ingredient by weight? Well…
Stevia and monkfruit are part of the current culinary conversation, and most consumers who use noncaloric sweeteners don’t know what erythritol is.
Erythritol, a sugar alcohol, is a natural sweetener that has been used for some time, often found in sugar-free hard candies and gum.
It is a sugar alcohol like maltitol, which may be more familiar to consumers. It has a clean, sweet taste that’s similar to sucrose (table sugar). Unlike maltitol, it does not have a laxative effect.
Erythritol is naturally present in such fruits as grapes and melons, in mushrooms and in fermented foods such as wine, soy sauce and cheese.
Monkfruit is a natural sweetener made from the extract of a small Asian melon, lo han kuo (also spelled lo han guo and luo han kuo, botanic name Siraitia grosvenorii).
The sweetener derived from the fruit has been used in China and Southeast Asia for generations.
It is very stable under high temperature and thus suitable for cooking and baking.
Stevia is derived from a South American herb, Stevia rebaudiana.
Native to Paraguay and Brazil, it has been used as a sweetener for centuries. Beyond South America, stevia accounts for 40% of the sweetener market in Japan.
Lesser-quality stevia can have a subtle anise or licorice flavor, but this does not occur with the better-quality products. The stevia used in the blend is a top-of-the-line product called Starleaf.