Side-by-Side Comparison
Sugars & Alternative Sweeteners
Granulated White Sugar (Sucrose) vs. Stevia Extract (Rebaudioside A 98%)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Granulated White Sugar (Sucrose)
Stevia Extract (Rebaudioside A 98%)
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.
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
|
100 (Universal Reference Standard) | 250 – 350 (250x – 350x Sucrose) |
|
Energy / Calories
|
387 kcal | 0 kcal |
|
Glycemic Index (GI)
|
65 (Medium) | 0 (Zero glycemic impact) |
|
Total Carbohydrates
|
100.0 g | 0.0 g |
|
Net Effective Carbohydrates
|
100.0 g | 0.0 g |
|
Molecular Composition
|
Disaccharide (50% D-Glucose + 50% D-Fructose) | Diterpene Glycoside (Rebaudioside A) |
|
Dental Caries Risk
|
High (Fermented by Streptococcus mutans) | Non-Cariogenic |
|
Acceptable Daily Intake (ADI)
|
WHO: < 10% total calories (< 25g/day ideal) | 4.0 mg / kg body weight (as steviol equivalents) |
|
Melting Point / Caramelization
|
160 – 186°C (320 – 367°F) | — |
|
Thermal Stability
|
— | Stable up to 200°C (392°F) |
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