Side-by-Side Comparison
Sugars & Alternative Sweeteners
D-Allulose (D-Psicose) vs. Stevia Extract (Rebaudioside A 98%)
Comparing 2 standards across 10 specifications. 8 key differences identified.
Comparing:
D-Allulose (D-Psicose)
Stevia Extract (Rebaudioside A 98%)
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.
High-purity Stevia extract is a non-caloric steviol glycoside isolated from Stevia rebaudiana. It is 250–350 times sweeter than sucrose with zero calories, zero glycemic impact, and heat stability up to 200°C.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
70 (70% of Sucrose) | 250 – 350 (250x – 350x 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 | Diterpene Glycoside (Rebaudioside A) |
|
Dental Caries Risk
|
Non-Cariogenic | Non-Cariogenic |
|
Acceptable Daily Intake (ADI)
|
0.5 g / kg body weight per single serving | 4.0 mg / kg body weight (as steviol equivalents) |
|
Caramelization & Browning
|
Browning onset at 140°C (True Maillard browning) | — |
|
Thermal Stability
|
— | Stable up to 200°C (392°F) |
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