Differences between Equal and Splenda

Equal vs. Splenda

Equal and Splenda are brand names for artificial sweeteners used as sugar substitutes. The primary sweetening ingredient in Equal is aspartame, whereas Splenda's primary ingredient is sucralose. Both products are used to sweeten foods and beverages without adding a significant number of calories. Packaged versions of both sweeteners contain fillers, such as dextrose and maltodextrin, to dilute the intense sweetness and add volume.

The U.S. Food and Drug Administration (FDA) approved aspartame for use in some foods in 1981 and as a general-purpose sweetener in 1996. Sucralose was first approved for use in the U.S. in 1998. Both sweeteners have been deemed safe for consumption by multiple regulatory agencies worldwide, including the FDA.

Comparison Table

Category	Equal	Splenda
Main Sweetener	Aspartame, acesulfame potassium	Sucralose
Sweetness vs. Sugar	Aspartame is ~200 times sweeter	Sucralose is ~600 times sweeter
Chemical Makeup	Made from two amino acids: aspartic acid and phenylalanine	Made from sugar (sucrose) in a multi-step process where three hydrogen-oxygen groups are replaced with chlorine atoms
Heat Stability	Aspartame is not heat-stable and loses its sweetness when heated	Sucralose is heat-stable and suitable for use in baking
Calorie Content	Contains a small number of calories, but can be labeled "zero calorie" under FDA regulations. One packet has about 3.6 calories	The sweetening ingredient, sucralose, is calorie-free. Fillers add minimal calories, with a one-gram packet containing about 3.36 calories.
Discovery	Aspartame was discovered in 1965	Sucralose was discovered in 1976

Venn diagram comparing Differences between Equal and Splenda

Composition and Taste

Equal's sweet taste comes from a combination of aspartame and acesulfame potassium. In packet form, it also includes dextrose and maltodextrin as bulking agents. Splenda's sweetness comes from sucralose, which is made from a chemical process that alters sucrose (table sugar). Like Equal, granulated Splenda products also contain dextrose and maltodextrin to provide volume for measuring.

Taste perception can be subjective. Some consumers find that Splenda has a taste closer to sugar, while Equal, or aspartame, may have a slight aftertaste.

Uses in Food

A key practical difference between the two sweeteners is their stability when heated. Splenda (sucralose) is heat-stable, making it a suitable sugar substitute for cooking and baking. In contrast, Equal (aspartame) is not heat-stable and loses its sweetness at high temperatures, making it better suited for cold applications like beverages and yogurt.