DaVinci syrups are made with Splenda, KShai
. I'm not sure what Torani uses, but they are another form of SF syrups. You can look around...different SF coffee syrups about and you might find one that is made with sugar alcohols or not with Splenda.
Other possible sweeteners are:
Sugar alcohols (usually end in "-ol", can cause digestive upset in most people if you eat too much, but can cause general upset in some no matter how much they consume. Some are so sweet, they may trigger cravings, like malitol
, which sets me off. )
Erythritol is a natural sugar replacement--I was encouraged when I saw that some of my favorite organic brands were using it as a sweetener--for instance, Stonyfield Farms yogurt
(great information on erythritol on their page), which has had a strict "we will never use aspartame" policy for years. You can find out more about erythritol, which occurs naturally in low levels in fruit, here
. I get my granular erythritol (is heavy and feels grainy just like sugar) at www.netrition.com
, but it looks like they are all out (too many holiday bakers?). They usually also carry a powdered erythritol, which I'm going to try for the first time this year.
I also use Acesulfame-K, in a granular form called "Diabetisweet
." They make a brown sugar version as well, which I really like for recipes that don't do well with a Splenda/SF maple syrup replacement for brown sugar.