Side-by-Side Comparison
Sugars & Alternative Sweeteners
D-Allulose (D-Psicose) vs. Granulated White Sugar (Sucrose)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
D-Allulose (D-Psicose)
Granulated White Sugar (Sucrose)
D-Allulose is a rare ketohexose monosaccharide that occurs naturally in figs and raisins. It delivers 70% the sweetness of sucrose with only 0.4 kcal/g (90% fewer calories than sugar), 0 glycemic index, and caramelizes identically to table sugar.
Granulated table sugar is 99.9% pure crystallized sucrose (disaccharide of 50% glucose + 50% fructose). It serves as the universal reference benchmark for relative sweetness (Sweetness = 100). Per 100g, it provides 387 kcal, 100g carbohydrates (0g fiber), and a glycemic index of 65.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
70 (70% of Sucrose) | 100 (Universal Reference Standard) |
|
Energy / Calories
|
40 (Official US label: 0.4 kcal/g) kcal | 387 kcal |
|
Glycemic Index (GI)
|
0 (Blunts glucose spikes from carbs) | 65 (Medium) |
|
Total Carbohydrates
|
100.0 (Excluded from US Total/Added Sugars) g | 100.0 g |
|
Net Effective Carbohydrates
|
0.0 g | 100.0 g |
|
Molecular Composition
|
C-3 Epimer of D-Fructose | Disaccharide (50% D-Glucose + 50% D-Fructose) |
|
Dental Caries Risk
|
Non-Cariogenic | High (Fermented by Streptococcus mutans) |
|
Acceptable Daily Intake (ADI)
|
0.5 g / kg body weight per single serving | WHO: < 10% total calories (< 25g/day ideal) |
|
Caramelization & Browning
|
Browning onset at 140°C (True Maillard browning) | — |
|
Melting Point / Caramelization
|
— | 160 – 186°C (320 – 367°F) |
Other Alternatives to Compare
Compare D-Allulose (D-Psicose) vs. Erythritol (Pure Polyol) →
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Compare D-Allulose (D-Psicose) vs. Monk Fruit Extract (Mogroside V) →
Compare D-Allulose (D-Psicose) vs. Raw Honey (Pure Unfiltered) →
Compare D-Allulose (D-Psicose) vs. Stevia Extract (Rebaudioside A 98%) →
Compare D-Allulose (D-Psicose) vs. Sucralose (Pure Sweetener) →