A concern regarding the use of sweeteners is in relation to their thermal stability, as several principles active substances currently replace ordinary sugar used in vast majority for therapeutic purposes, for those who have diabetes problems or even weight loss, for presenting restrictions on use when the product suffers some temperature change, a fact that occurs when they are added to hot drinks and are used in the preparation of food that will go through the frying or cooking process. In the literature, there are few information regarding the thermal behavior of these sweeteners and much unproven information scientifically published on the internet. Thus, this work aims to analyze the thermal behavior of four commercial samples of sweeteners purchased from the same manufacturer in the same establishment commercial. Each sample has a different active ingredient and some have restrictions on the use in hot foods. The analyzes were performed in the thermal analysis laboratory of the Federal University of South and Southeast of Pará (UNIFESSPA).