In this work attempts to present the most interesting plant materials and their sweeteners, that can successfully replace sucrose. For the most part, they have a higher sweetening power and lower of energy value than beet sugar. Prevent of tooth decay, and have a low glycemic index. Putting them on the market as substitutes for sucrose is extremely important, because it creates the opportunity to increase the range of foods and sweeteners for people with diet related diseases and can help in their prevention.