I will use Calderel's stevia as a reference point.

I am a person who loves sweet foods, rarely something disappoints me. The coffee-stevia ratio I usually use is 1:2 to 1:2.5 and the result is neutral to sweet. I consume 500 gr. every 10-12 days because I use it in various meals.

This product seems to have 3/4 of the sweetness of Calderel, at best. It is inferior to similar products available in supermarkets - I do not recommend it.

Very good, dissolves well and has a good taste, without an aftertaste. Recommended for sweetening coffee, beverages, desserts, sauces, everything. Without carbohydrates, negligible glycemic index. An ideal choice!

I have tried many brands of erythritol.
Although this has a small amount of monk fruit, I would still call it erythritol.
One of the best I have tried. No aftertaste and no cooling sensation.
And the golden one is superb.

Personally, I found it much better than Stevia. It doesn't leave that aftertaste that Stevia leaves. You taste something sweet like sugar!

It has the same result as sugar in terms of the texture of sweets (e.g. the cake rises the same as with sugar). However, it has a strange aftertaste, not as strong as stevia. That's why 3 stars

Texture exactly the same as sugar, moisture the same as sugar, no aftertaste. Personally, I found it much better than sukrin gold.

Really very good!! Sweet with slightly lower intensity than sugar, with low (if not zero) glycemic index and without the metallic aftertaste of stevia. It adds sweetness without altering the taste of sweets or coffee. Perhaps along with sukrin gold, the best sweetener I have found.