This detailed article explores the differences between sucralose and erythritol, two popular sugar substitutes used in the food, beverage, and healthcare industries. It outlines their chemical properties, sweetness levels, health impacts, and uses, emphasizing sucralose's potent artificial sweetness and erythritol's natural sugar-alcohol characteristics. The article highlights how combining these sweeteners can benefit product formulation and meet growing consumer demand for healthier, low-calorie options.