Here are the chemical structures of the most common sweeteners:

acesulfame	aspartame
cyclamate	erythritol
fructose	Hydrogenated starch hydrolysate No single structure because it consists of a mixture consisting mainly of maltitol and sorbitol and lesser amounts of hydrogenated oligo and polysaccharides and maltrotriitol.
isomalt	lactitol
maltitol	mannitol
neotame	saccharin
sorbitol	stevia (active ingredient is stevioside)
sucralose	sucrose
tagatose	xylitol

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