Side-by-Side Comparison
Sugars & Alternative Sweeteners
D-Allulose (D-Psicose) vs. Erythritol (Pure Polyol)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
D-Allulose (D-Psicose)
Erythritol (Pure Polyol)
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.
Erythritol is a 4-carbon sugar alcohol (polyol) produced via yeast fermentation. It possesses 70% the sweetness of sucrose with virtually zero calories (0.24 kcal/g), a glycemic index of 0, zero net effective carbs, and superior gastrointestinal tolerance.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
70 (70% of Sucrose) | 70 (70% of Sucrose) |
|
Energy / Calories
|
40 (Official US label: 0.4 kcal/g) kcal | 20 (Official US label: 0 kcal) kcal |
|
Glycemic Index (GI)
|
0 (Blunts glucose spikes from carbs) | 0 (Zero insulin spike) |
|
Total Carbohydrates
|
100.0 (Excluded from US Total/Added Sugars) g | 100.0 (Sugar Alcohol) g |
|
Net Effective Carbohydrates
|
0.0 g | 0.0 (Zero glycemic impact) g |
|
Molecular Composition
|
C-3 Epimer of D-Fructose | 4-Carbon Sugar Alcohol (Tetritol) |
|
Dental Caries Risk
|
Non-Cariogenic | Non-Cariogenic (Inhibits oral bacteria) |
|
Acceptable Daily Intake (ADI)
|
0.5 g / kg body weight per single serving | 0.66 g / kg body weight per day |
|
Caramelization & Browning
|
Browning onset at 140°C (True Maillard browning) | — |
|
Cooling Sensation (Heat of Solution)
|
— | -43 cal/g (Noticeable endothermic cooling) |
Other Alternatives to Compare
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Compare D-Allulose (D-Psicose) vs. Sucralose (Pure Sweetener) →