Erythritol is made of glucose with added hydroxyl (OH) groups. With only 6% of the calories of sugar, it still has 70% of the sweetness.

Fructooligosaccharides (FOS), also known as oligofructose or oligofructan, are oligosaccharides made up of short chains of fructose molecules. They serve as a low-calorie alternative sweetener, with sweetness levels ranging from 30 to 50 percent of that of sucrose.FOS is not only valued for its sweetness but also for its prebiotic properties, promoting the growth of beneficial gut bacteria. It can be found in various food products, including dietary supplements and functional foods, enhancing both flavor and health benefits.

Fructose is indeed a monosaccharide and is often referred to as ""fruit sugar"" due to its natural occurrence in many fruits, as well as in honey, sugar beets, sugar cane, and certain vegetables.Its sweetness makes it particularly appealing in food and beverage applications, being 1.2 to 1.8 times sweeter than sucrose. Since fructose metabolism doesn't require insulin, it has a low impact on blood glucose levels, making it an option for people managing their blood sugar.

Guar gum is also known for its excellent film-forming properties, making it a popular choice in the production of specialty films, coatings, and adhesives. It provides a barrier that helps protect the product and improve its integrity.

Isomalt is a sugar alcohol that provides a sweet taste with fewer calories—about half the calories of regular sugar. This makes it an appealing option for those looking to manage their calorie intake while still enjoying sweet flavors.Isomalt also has a low glycemic index, which means it has a minimal effect on blood sugar levels, making it suitable for people with diabetes or those on low-sugar diets. Additionally, it’s often used in sugar-free candies, baked goods, and confections because it retains moisture well and provides a pleasant texture

Liquid glucose is a sweet syrup derived from the hydrolysis of starch, typically sourced from corn or rice. This viscous, clear yellow liquid is odorless and rich in nutrients. It is purified and concentrated to achieve the desired sugar solids content and is handled in hygienic conditions to ensure its quality. Liquid glucose is commonly used in food products, confectionery, and baking due to its sweetening properties and ability to retain moisture

starch is a versatile carbohydrate that's widely used in food preparation and industry. It's made up of glucose molecules and serves as an energy reserve in plants. Common sources of starch include corn, potatoes, rice, and wheat. In cooking, starch is often used as a thickening agent for sauces, soups, and gravies because it forms a gel when heated with water. It's also used in baking to improve the texture of dough and create a desirable crumb structure in baked goods. Beyond the kitchen, starch is a key ingredient in products like corn syrup, which is produced by breaking down starch into simpler sugars such as glucose, and then sometimes further processed into high-fructose corn syrup (HFCS) for use in sweeteners. 

maltodextrin is a type of complex carbohydrate that is produced from starch, typically from sources like corn, rice, or potatoes. It undergoes partial hydrolysis, which breaks the starch down into shorter chains of glucose molecules, resulting in a powder that's easily digestible and quickly absorbed by the body. Maltodextrin is commonly used as a food additive for several purposes. It acts as a thickener, filler, or preservative in processed foods. Because it has a neutral taste, it’s often added to products like snacks, sauces, energy drinks, and even supplements. Additionally, its ability to quickly provide energy makes it popular in sports and performance nutrition products. Despite being derived from starch, maltodextrin behaves somewhat like sugar in the body, though it is technically a complex carbohydrate.

Natural cocoa powder is left untreated in its natural state. It has a lighter brown colour and a lower PH level. There are more characteristics remaining from the cacao itself lending a more distinct flavour in desserts or drinks. When used in baking, the addition of an alkaline ingredient such as baking soda will aid in the leavening of your dessert.