Side-by-Side Comparison
Sugars & Alternative Sweeteners
D-Allulose (D-Psicose) vs. Sucralose (Pure Sweetener)
Comparing 2 standards across 10 specifications. 8 key differences identified.
Comparing:
D-Allulose (D-Psicose)
Sucralose (Pure Sweetener)
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.
Sucralose is a high-intensity non-nutritive sweetener synthesized by selectively chlorinating sucrose (replacing three hydroxyl groups with chlorine atoms). It is 600 times sweeter than sucrose with zero calories, zero glycemic impact, and extreme heat stability.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
70 (70% of Sucrose) | 600 (600x Sucrose) |
|
Energy / Calories
|
40 (Official US label: 0.4 kcal/g) kcal | 0 kcal |
|
Glycemic Index (GI)
|
0 (Blunts glucose spikes from carbs) | 0 (Zero glycemic impact) |
|
Total Carbohydrates
|
100.0 (Excluded from US Total/Added Sugars) g | 0.0 g |
|
Net Effective Carbohydrates
|
0.0 g | 0.0 g |
|
Molecular Composition
|
C-3 Epimer of D-Fructose | 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside |
|
Dental Caries Risk
|
Non-Cariogenic | Non-Cariogenic |
|
Acceptable Daily Intake (ADI)
|
0.5 g / kg body weight per single serving | 5.0 mg / kg body weight per day (FDA) |
|
Caramelization & Browning
|
Browning onset at 140°C (True Maillard browning) | — |
|
Thermal Stability
|
— | Stable up to 220°C (428°F) |
Other Alternatives to Compare
Compare D-Allulose (D-Psicose) vs. Erythritol (Pure Polyol) →
Compare D-Allulose (D-Psicose) vs. Granulated White Sugar (Sucrose) →
Compare D-Allulose (D-Psicose) vs. Maple Syrup (100% Pure Grade A) →
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%) →