Side-by-Side Comparison
Food Additives & E-Numbers
E951: Aspartame (Dipeptide Sweetener / 200x) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 11 specifications. 11 key differences identified.
Comparing:
E951: Aspartame (Dipeptide Sweetener / 200x)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
E951 (Aspartame) is a methyl ester of the aspartic acid/phenylalanine dipeptide yielding ~200x the sweetness of sucrose. INS 951, ADI is 40 mg/kg bw/day, the historic sweetener in Diet Coke and tabletop sweetener packets.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
11 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E951 | E955 |
|
INS / Codex Number
|
INS 951 | INS 955 |
|
Functional Class
|
High-Intensity Artificial Sweetener | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
40 mg / kg body weight per day (US FDA: 50 mg/kg) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Relative Sweetness Index
|
200x Sucrose | 600x Sucrose |
|
Caloric Value
|
4.0 kcal / g (Negligible at use levels / ~0.1 kcal per serving) kcal/g | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Common Target Foods
|
Diet sodas, tabletop sweetener packets (Equal), sugar-free gelatin desserts, drink mixes | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegetarian, Halal, Kosher, Contains Phenylalanine (Warning for PKU patients mandatory) | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA Approved (21 CFR 172.804) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Primary Mechanism
|
Stimulates T1R2/T1R3 sweet taste receptors with clean, sugar-like taste profile | — |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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