Side-by-Side Comparison
Food Additives & E-Numbers
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor)
Comparing 2 standards across 11 specifications. 11 key differences identified.
Comparing:
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
E967: Xylitol (Birch Sugar / Dental Caries Inhibitor)
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.
E967 (Xylitol) is a five-carbon polyol sugar alcohol produced by hydrogenation of xylose from birch wood or corn cobs. INS 967, ADI is Not Specified, offering 100% 1:1 sugar sweetness, a cooling endothermic mouthfeel, and active inhibition of Streptococcus mutans cavity bacteria.
Specification Comparison Table
11 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E955 | E967 |
|
INS / Codex Number
|
INS 955 | INS 967 |
|
Functional Class
|
Non-Nutritive High-Intensity Sweetener | Bulk Sweetener, Anti-Cariogenic Dental Agent, Humectant |
|
Acceptable Daily Intake (ADI)
|
15 mg / kg body weight per day (US FDA: 5 mg/kg) | Not Specified (Quantum Satis / Toxic to dogs warning) |
|
Relative Sweetness Index
|
600x Sucrose | 100% Sucrose (Exact 1:1 sweetness match) |
|
Caloric Value
|
0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g | 2.4 kcal / g (40% fewer calories than sugar) kcal/g |
|
Common Target Foods
|
Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets | Dental chewing gums (Orbit/Trident), sugar-free mints, toothpastes, diabetic baking |
|
Dietary Compliance
|
100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) | Vegan (Plant birch/corn source), Halal, Kosher, High Canine Toxicity Warning |
|
Safety Approval
|
EFSA Authorized / FDA Approved (21 CFR 172.831) | EFSA Authorized / FDA Approved (21 CFR 172.395) |
|
Thermal Stability
|
Thermally stable up to 200°C (392°F) (Fully bake-stable) | — |
|
Heat of Solution (Cooling)
|
— | -36.5 cal/g (Strong refreshing cooling mouth sensation) cal/g |
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