Sugar Substitute Collection

Glycerine molecule
Glycerine, molecular model. Glycerine, also known as glycerol, is a sweet viscous liquid obtained from fats and oils. It is a by-product of soap-making

Erythritol sugar alcohol molecule
Erythritol. Molecular model of the sugar alcohol erythritol, which occurs naturally in fruits and fermented foods. It is used as a sugar substitute as it is very low in calories

Splenda artificial sweetener, SEM
Splenda artificial sweetener. Coloured scanning electron micrograph (SEM) of crystals of Splenda. Splenda is an artificial sweetener made from dextrose and Sucralose

Sweet N Low sweetener, SEM
Sweet N Low sweetener. Coloured scanning electron micrograph (SEM) of crystals of Sweet N Low artificial sweetener. This sweetener uses a mixture of Aspartame

Erythritol crystal, SEM
Erythritol crystal. Coloured scanning electron micrograph (SEM) of a crystal of the sugar alcohol erythritol. Erythritol occurs naturally in fruits and fermented foods

Aspartame molecule
Aspartame. Molecular model of the artificial sweetener aspartame. Atoms, represented as spheres, are colour-coded; carbon (blue), hydrogen (white), oxygen (red) and nitrogen (dark blue)

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Exploring the sweet side of science: A peek into the microscopic world of sugar substitutes. From the intricate molecular structures of Splenda's Sucralose and Aspartame, to the crystalline form of Erythritol, these sugar alternatives undergo rigorous analysis through Scanning Electron Microscopy (SEM). Splenda's Sucralose, a chlorinated sugar, and Aspartame, an amino acid-based sweetener, each have unique molecular structures that allow them to provide sweetness without the calories. In contrast, Erythritol, a sugar alcohol, forms crystals in its pure form. Sweet N Low, another popular sugar substitute, also contains Erythritol, along with Saccharin. As we delve deeper into the science of sugar substitutes, SEM provides valuable insights into their physical properties and structures, ensuring their safety and efficacy in our daily lives.