Differences between Splenda and Stevia

Splenda vs. Stevia

Splenda and stevia are both popular sugar substitutes used to sweeten foods and beverages without the calories of traditional sugar. Splenda is the brand name for a product containing the artificial sweetener sucralose, while stevia sweeteners are derived from the leaves of the Stevia rebaudiana plant. The primary difference lies in their origin: stevia is plant-derived and considered a natural sweetener, whereas Splenda's key ingredient, sucralose, is artificially produced through a chemical process.

Comparison Table

Category	Splenda	Stevia
Origin	Artificial; sucralose is made from sugar in a multi-step chemical process.	Natural; extracted from the leaves of the Stevia rebaudiana plant.
Sweetness Level	Approximately 600 times sweeter than sugar.	200 to 400 times sweeter than sugar.
Composition	Primarily sucralose, but also contains bulking agents like dextrose and maltodextrin.	Main sweetening compounds are steviol glycosides, such as stevioside and rebaudioside A.
Caloric Content	Labeled as zero-calorie, though bulking agents contribute a negligible amount (under 5 calories per serving).	Zero calories.
Glycemic Index	Pure sucralose has a glycemic index of 0, but the bulking agents in Splenda can raise it. Some sources list Splenda's GI as 80.	Zero.
Taste Profile	Generally considered to have a taste profile more similar to sugar.	May have a slightly bitter or licorice-like aftertaste to some individuals.
Heat Stability	Stable at high temperatures and suitable for baking and cooking.	Heat stable up to approximately 392°F (200°C), making it suitable for most cooking and baking applications.

Venn diagram comparing Differences between Splenda and Stevia

Source and Processing

Stevia sweeteners are derived from the leaves of the Stevia rebaudiana shrub, native to South America. The sweet-tasting compounds, known as steviol glycosides, are extracted by steeping the dried leaves in water and then purifying the extract to isolate the sweet components, primarily rebaudioside A. The U.S. Food and Drug Administration (FDA) has designated high-purity steviol glycosides as "generally recognized as safe" (GRAS). Crude or whole-leaf stevia extracts are not approved for use as food additives.

Splenda's sweet taste comes from sucralose, an artificial sweetener discovered in 1976. It is produced from sucrose (table sugar) through a chemical process where three hydrogen-oxygen groups on the sugar molecule are replaced with chlorine atoms. This modification makes sucralose intensely sweet and largely indigestible. The final Splenda product sold in packets or granulated form includes dextrose and maltodextrin as bulking agents to increase its volume.

Health Considerations

Both stevia and Splenda are non-nutritive, meaning they provide no essential nutrients. They do not significantly impact blood sugar or insulin levels, making them common choices for individuals with diabetes. Pure stevia has a glycemic index of zero. While pure sucralose also has a glycemic index of zero, the additives in Splenda, such as maltodextrin and dextrose, can raise blood sugar levels in some people.

Some research has raised questions about the long-term effects of both sweeteners on gut health. Studies suggest that sucralose may alter the balance of gut bacteria. The effects of stevia on the gut microbiome are still being researched, with some studies showing mixed results.

Culinary Uses

Both Splenda and stevia are used to sweeten a variety of foods and drinks, including coffee, tea, baked goods, and dairy products. Both sweeteners are heat-stable, making them suitable for cooking and baking. However, because they are much sweeter than sugar, recipe adjustments are often necessary. Splenda is often easier to substitute in recipes because it is formulated to measure more like sugar. Stevia's intense sweetness and lack of bulk require more significant recipe modifications. Some people detect a bitter aftertaste with stevia, which can affect the flavor of dishes.