Splenda vs Stevia - Differences and Comparisons


The biggest difference between the zero-calorie sugar alternative Splenda and stevia is that stevia is marketed as a natural alternative. Splenda is the brand name for a sucralose-type artificial sweetener derived from sucrose and is supposed to taste like sucrose. Stevia refers to a sweetener made from the leaves of the Stevia plant and, although marketed in its natural form, is still made from the plant. Stevia is most commonly sold under the brand names Truvia and PureVia.

Splenda

Stevia

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Splenda is an  sweetener and sugar substitute based on sucralose.

Stevia is a sweetener and sugar substitute made from the leaves of the plant Stevia rebaudiana.

95% glucose, maltodextrin, small amount of sucralose

Steviol glycosides isolated from plants

Used by diabetics or weight watchers to reduce calories and sugar content.

Used by diabetics or weight watchers to reduce calories and sugar content.

Yes, for insulin; side effects of chemical additives other than insulin.

yes.

Each pack contains less than 1 gram of carbohydrates and less than 5 calories, meeting FDA standards for calorie-free foods. 10 grams of Splenda contains 33 calories (compared to 39 calories per 10 grams of table sugar).

0 calories

granular, tablet

Fresh leaves, dried leaves, white powder, concentrated liquid

Very similar to sugar.

It has a slower onset, lasts longer than sugar, is 300 times longer, and may be bitter or licorice-like.

Splenda can be used in beverages and desserts because it tastes more like sugar than Equal.

Commercial beverage sweetener, beverage sweetener, can be used in baking

1991 in Canada; 1998 in the United States

In the United States in 2008, as a food additive

Brand name Splenda, from British Tate&Lyle, American Johnson&Johnson








Dried stevia leaves.

Splenda is available in granular and tablet form. Splenda is sweet and tastes like sugar, although some users say they can tell the difference.

Stevia comes in the form of fresh leaves, dried leaves, white powder, and liquid concentrate. Sweetening in the form of powder or concentrated liquid has a slower onset and longer lasting effect than sugar. It is 300 times sweeter than sugar. The leaves may taste bitter or like licorice.

Both Splenda and Stevia are used as commercial beverage sweeteners, artificial sweeteners and in baking. Splenda can be used as a direct replacement for table sugar in baking. Bakers using stevia will need to reference conversion tables due to its sweet taste.

health problems

Splenda is mainly composed of glucose and maltodextrin, both of which are digestible. Sucralose is indigestible, which means it is not absorbed by the body. Therefore, sucralose is safe as a diabetic sugar substitute. The FDA lists 0.6 grams of sucralose as safe for adult consumption. Converted to 31 grams of Splenda. Serving size is one gram. Sucralose is safe for diabetics, but diabetics need to be wary of products containing Splenda as they may contain other harmful additives.

Stevia has been found to possess several medical properties, such as possible anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory effects. However, stevia is not used in traditional medicine. Stevia may have side effects such as nausea, bloating, dizziness, muscle pain, and numbness. The FDA lists 4 mg per kilogram of body weight as safe for adult consumption and 330 mg for adults. Stevia is safe for people with diabetes.

Safety

The FDA has conducted extensive researchThe conclusion regarding both Splenda and Sucralose was that there was a lack of risk and therefore they were approved. A 2008 study from Duke University found that consuming sucralose had a significant effect on the digestive process in rats, but similar effects have not been reported in humans.

The FDA is still conducting research on stevia. It has been approved as a food additive. In 2010 the European Food Safety Authority concluded that there is no risk of toxicity from the use of stevia as a sweetener.

According to the National Institutes of Health, studies have confirmed the safety of artificial sweeteners while also showing some adverse effects. Sugar substitutes have been thoroughly studied for safety through hundreds of scientific studies and then approved by different regulatory agencies such as the FDA.

manufacturer

Tate & Lyle in the UK and Johnson & Johnson in the US both produce Splenda. Splenda is composed of 95% glucose and maltodextrin. A small amount of the remaining composition consists of sucralose or chlorinated sucrose molecules.


History

Tate & Lyle scientists discovered sucralose in 1976. They were testing methods using sucrose and its synthetic derivatives and stumbled upon sucralose's sweet taste. They patented their discovery in 1976. The Splenda ingredient of sucralose was approved as an artificial sweetener in the United States in 1998 and launched in 1999. Currently, it is approved in more than 80 countries.

Stevia plants have been used for 1,500 years. People in Brazil and Paraguay have used stevia leaves to sweeten the herb tree and as a sweet treat. It has also been used in folk medicine. Japan's Morita Chemical Industry Co., Ltd. was the first company to commercially produce stevia as an artificial sweetener, launching it in 1971. Stevia was approved for use as a food additive in the United States in 2008.

Developed jointly by Cargill and Morita Kagaku Kogyo Co. (Truvia, a trademark of Cargill)





































































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