I'm trying to compile a list of sugars used in brewing. Hit me with some ideas!
Not sure how wide you're casting the sugar net but I would add xylitol to the list.
I've used and would recommend xylitol for backsweetening fruit and sour beers. The brand I used (Emerald Forest) claimed to be sourced from birch trees. I've found xylitol to provide decently traditional sugar sweetness, at least with the modest additions I've used. And no fermentation of the xylitol addition appeared to occur.
Xylitol is preferable to saccharin, both for avoiding accompanying off-flavors and for health concerns. Positive claims for xylitol include being safe for diabetics as well as not promoting cavities.