Side-by-Side Comparison
Sugars & Alternative Sweeteners
Erythritol (Pure Polyol) vs. Stevia Extract (Rebaudioside A 98%)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Erythritol (Pure Polyol)
Stevia Extract (Rebaudioside A 98%)
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.
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
|
20 (Official US label: 0 kcal) kcal | 0 kcal |
|
Glycemic Index (GI)
|
0 (Zero insulin spike) | 0 (Zero glycemic impact) |
|
Total Carbohydrates
|
100.0 (Sugar Alcohol) g | 0.0 g |
|
Net Effective Carbohydrates
|
0.0 (Zero glycemic impact) g | 0.0 g |
|
Molecular Composition
|
4-Carbon Sugar Alcohol (Tetritol) | Diterpene Glycoside (Rebaudioside A) |
|
Dental Caries Risk
|
Non-Cariogenic (Inhibits oral bacteria) | Non-Cariogenic |
|
Acceptable Daily Intake (ADI)
|
0.66 g / kg body weight per day | 4.0 mg / kg body weight (as steviol equivalents) |
|
Cooling Sensation (Heat of Solution)
|
-43 cal/g (Noticeable endothermic cooling) | — |
|
Thermal Stability
|
— | Stable up to 200°C (392°F) |
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