Sucrose vs. Sucralose: What's the Difference?
Edited by Aimie Carlson || By Janet White || Published on January 19, 2024
Sucrose is natural sugar from plants, while sucralose is an artificial sweetener, much sweeter than sucrose and calorie-free.
Key Differences
Sucrose, commonly known as table sugar, is a natural disaccharide found in plants, composed of glucose and fructose. It is widely used as a sweetener in foods and beverages. In contrast, sucralose is a synthetic sweetener, made by chlorinating sucrose, resulting in a compound that is about 600 times sweeter than sucrose but calorie-free.
The primary source of sucrose is sugarcane or sugar beet, and it is a key component of the human diet, providing energy. Sucralose, however, is not metabolized by the body for energy, making it a popular sugar substitute for weight management and diabetic diets.
In terms of stability, sucrose can break down when heated, which can affect the taste and texture of cooked foods. Sucralose, on the other hand, is stable at high temperatures, making it suitable for cooking and baking without losing its sweetness.
Sucrose impacts blood sugar levels and can contribute to dental caries. Alternatively, sucralose is non-cariogenic and does not affect blood sugar levels, which makes it a safer option for individuals with diabetes.
Sucrose is extracted from natural sources and undergoes minimal processing, while sucralose undergoes a complex process of chlorination, making it a more heavily processed product.
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Comparison Chart
Source
Natural (sugarcane, sugar beets)
Synthetic (chlorinated sucrose)
Sweetness
Standard sweetness
About 600 times sweeter than sucrose
Caloric Content
Provides energy (calories)
Calorie-free
Use in Cooking
Can break down when heated
Stable at high temperatures
Impact on Health
Affects blood sugar, can cause dental caries
Does not affect blood sugar, non-cariogenic
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Sucrose and Sucralose Definitions
Sucrose
Common table sugar used as a sweetener in food and drinks.
Sucrose is the main ingredient in most candy.
Sucralose
Does not affect blood sugar, suitable for diabetics.
Sucralose is a common sweetener in diabetic-friendly foods.
Sucrose
Natural disaccharide sugar composed of glucose and fructose.
Sucrose is extracted from sugarcane and used in baking.
Sucralose
About 600 times sweeter than sucrose and heat stable.
Sucralose is used in baking as it doesn't lose sweetness when heated.
Sucrose
Can be processed into various forms like granules or syrup.
Sucrose syrup is used in many dessert recipes.
Sucralose
A no-calorie artificial sweetener made from modified sucrose.
Sucralose is popular in diet sodas.
Sucrose
Found in fruits, vegetables, and other plants.
Sucrose gives fruits their sweet taste.
Sucralose
A chlorinated sugar derivative, widely used in processed foods.
Sucralose is found in many low-calorie snacks.
Sucrose
A carbohydrate providing energy in the human diet.
Sucrose is a quick source of energy for the body.
Sucralose
Non-cariogenic, does not contribute to tooth decay.
Sucralose is often used in sugar-free gum.
Sucrose
A crystalline disaccharide of fructose and glucose, C12H22O11, extracted chiefly from sugarcane and sugar beets and commonly known as table sugar. Also called saccharose.
Sucralose
An intensely sweet, heat-stable derivative of sucrose that contains no calories.
Sucrose
(carbohydrate) A disaccharide with formula C12H22O11, consisting of two simple sugars, glucose and fructose; normal culinary sugar.
Sucralose
A selectively chlorinated sucrose, used as an artificial sweetener.
Sucrose
A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.
Sucrose
A complex carbohydrate found in many plants and used as a sweetening agent
FAQs
What is sucralose?
An artificial sweetener derived from sucrose.
What is sucrose?
Natural sugar made from glucose and fructose.
How is sucrose obtained?
From sugarcane or sugar beets.
Is sucralose safe for cooking?
Yes, it’s stable at high temperatures.
Is sucralose natural or synthetic?
Synthetic, made by modifying sucrose.
Does sucrose have calories?
Yes, it provides energy.
Does sucrose affect blood sugar levels?
Yes, it can raise blood sugar.
Can sucrose be used in baking?
Yes, but it can break down with heat.
How much sweeter is sucralose compared to sucrose?
About 600 times sweeter.
Is sucralose calorie-free?
Yes, it contains no calories.
What is the sweetness level of sucrose?
Standard sweetness level.
Can sucrose contribute to tooth decay?
Yes, it can cause dental caries.
What foods commonly contain sucrose?
Sweets, baked goods, and fruits.
Is sucralose safe for diabetics?
Generally yes, as it doesn’t affect blood sugar.
Does sucralose cause tooth decay?
No, it’s non-cariogenic.
Are there health concerns with sucrose?
Excessive intake can lead to health issues like obesity.
Can sucrose be part of a weight loss diet?
In moderation, though it's calorie-dense.
Is sucralose a good option for weight loss?
Yes, due to its no-calorie nature.
Are there any health risks associated with sucralose?
Some studies suggest potential concerns, but it’s generally considered safe.
Where is sucralose commonly found?
In diet beverages, sugar-free products, and processed foods.
About Author
Written by
Janet WhiteJanet White has been an esteemed writer and blogger for Difference Wiki. Holding a Master's degree in Science and Medical Journalism from the prestigious Boston University, she has consistently demonstrated her expertise and passion for her field. When she's not immersed in her work, Janet relishes her time exercising, delving into a good book, and cherishing moments with friends and family.
Edited by
Aimie CarlsonAimie Carlson, holding a master's degree in English literature, is a fervent English language enthusiast. She lends her writing talents to Difference Wiki, a prominent website that specializes in comparisons, offering readers insightful analyses that both captivate and inform.
