Artificial Sweeteners In Chocolate Candy

sugarfree chocolate mints

Artificial Sweeteners in chocolate make indulging in sugar free chocolate a great possibility. Natural sugar substitutes in chocolate are even better, in my opinion.

There are several different types of artificial sweeteners and sugar substitutes on the market. Many of them are used singly or in combination by the manufacturers of sugar free chocolate candy.


There are synthetic artificial sweeteners and more natural sugar substitutes taken from fruits, plants or herbs.



There are synthetic artificial sweeteners and more natural sugar substitutes taken from fruits, plants or herbs.

There is a lot of controversy over the side effects and potential dangers of synthetic or artificial sweeteners, so if you have a choice, go with the natural. More about that later.

Here are some of the most well known varieties of non-sugar sweeteners...

Natural Sugar Substitutes:

  • Erythritol
  • Fructose
  • Glycerol
  • Lactitol
  • Maltitol
  • Sorbitol
  • Stevia
  • Xylitol

Synthetic Artificial Sweeteners:

  • Aspartame
  • Isomalt
  • Neotame
  • Saccharin
  • Sucralose

Even if you don't believe there is any harm in synthetic artificial sweeteners in chocolate, there are some drawbacks that you need to be aware of. This is especially true if you're like me and want to devour sugar free chocolate candy. 

The first one, as mentioned earlier, is that there have been numerous reports questioning the possible dangers of consuming many of the artificial sweeteners in chocolate and other products. There are suggestions of links to many different serious health issues and diseases. 

To be on the safe side, I try to use and consume products that contain artificial sweeteners in moderation.

Both Isomalt and Xylitol are considered "sugar alcohols." There is a built in deterrent in sugar free chocolate candy made from these ingredients. If you eat too much, you will more than likely end up with intestinal pain and/or diarrhea. Listen to the voice of experience! :)

According to the studies that I have read, Xylitol is the better choice. It has been around for many years, but in recent years they have discovered that there are actual health benefits to your teeth from xylitol. (I love a good reason to indulge). 

Isomalt is also one of the older artificial sweeteners, but it is the synthetic variety. Proceed with caution.

If you do decide to indulge in sugarfree chocolate candy, remember, everyone's system is different. Just find out what your body's tolerance level is and then enjoy - just under your limit. 

I have recently read of another sweetener that has been recommended for cooking (and candy making) called Erythritol. I don't know if I have ever tasted it, but I probably have since it has been around since 1990 and apparently used by many manufacturers. I am very interested in giving it a try in my own cooking. From what I have read, it is similar to sucralose/Splenda but has less of a laxative effect than the other sugar alcohols and is not synthetic but nature based. We'll see.

Lastly, but certainly not least, I must tell you about Stevia. Stevia rebaudiana is a natural herb that grows in Asia and South America. South American natives have used Stevia for centuries, but it has just become popular in the United States in recent years. 

My mom is always after me to use Stevia if I "must" insist on dieting. I am sure she is right! Apparently, it is the best of all the choices in regards to the lack of possible side effects. I admit that I have read a lot of good things about this product from well-respected natural health professionals. I suppose if I don't listen to mom, I am sure to regret it one day. :) Here's a great resource on Stevia if you'd like more information.

So, avoid artificial sweeteners in chocolate if you can and stick with the natural sugar substitutes in chocolate as much as possible. 

Here's a selection of natural sugar substitutes that you can use in your cooking and candy making without worrying about the dangers of artificial sweeteners.




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