Re: sugars/sugar alcohols for bubbly lather, I have experimented with sugar, honey, agave nectar, and sorbitol. For me, honey produces the finest texture, and sorbitol is an amazing bubble maker as Kenna's tests over at MS indicate. All of them can overheat, as evidenced by my many volcano'd and partial gel batches..agave nectar tends to burn whenever I use it. And to be honest, my favorite bubble enhancer isn't a sugar at all, it's sodium citrate. But anyway, I found myself, as one does, browsing Jedwards, and saw that they offer a number of sweeteners/sugar substitutes that I have not yet tested in soap that look to be interesting to use as bubble enhancers: Coconut sugar Coconut syrup Maple syrup Monk fruit (powder and juice concentrate) Yacon syrup (!?) Stevia Erythritol I imagine coconut sugar/syrup and maple syrup produce results similar to sugar/ honey/agave nectar, so I'm really curious about your experiences using monk fruit, stevia (would that even work?), yacon syrup, and/or erythritol (similar to/better/worse than sorbitol?). Speaking of erythritol, what about the other sugar alcohols? Xylitol, mannitol, isomalt? What alternative sweeteners have you used to improve bubbles in your recipes? What benefits/drawbacks have you encountered?