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Product Comparison Information

 XylitolSteviaErythritolNaturally Sweet Stevia Blend
SourceVegetable fiber (hydrogenated xylose fiber from corn).Stevia Rebaudiuna (leaf)Occurs naturally in fruits, such as pears, but produced commercially by fermentation of corn, wheat, or sugar beets.Rebaudiuna A (Reb A)+ Erythritol. Reb A is the sweetest part of the Stevia leaf.
SweetnessApproximately 100% as sweet as cane sugarBetween 250-450 times sweeter than cane sugar60-70% as sweet as cane sugarBlended for sweetness.
1gm = 2 teaspoons of cane sugar.
Aftertaste NoRaw stevia has a somewhat bitter or licorice-like aftertaste, although Rebaudioside A component has very little aftertaste.NoNo
Caloric Content 1.9 Kcal/g00.2 kcal/g0.2 kcal/g
Glycemic Index70Less than 7 (some glucose eventually released, slowly)Approximately 0
Blended with ExcipientsNoCan be blended with lactose (to stabilise aromas), maltodextrin (added sweetness, masks bitter taste), fructose (softer product, shelf stability), or erythritol (bulk, mouth feel, and taste of sugar with greatly reduced energy content)Blended with high-intensity sweeteners for additional sweetness.Yes, blended with Erythritol to reduce bitter after taste of natural Stevia.
Chemistry of SolutionAbsorbs heat from mixture if added as dry ingredient to wet ingredients.Insignificant heat of solution, due to small amounts used.Absorbs heat from mixture if added as dry ingredient to wet ingredients.Absorbs heat from mixture if added as dry ingredient to wet ingredients.
Blended PropertiesProvides same amount of bulk as sugar, but increases product moisture.Recipes must be adjusted to provide bulk from other sourcesAdded to bulk ingredients to provide bulk and mouth feel of sugarProvides bulk, mouth feel, and moisture equivalent to sugar.
Hygroscopic PropertiesYes, somewhat more water-absorbent than cane sugar.Absorbs atmospheric moisture during storage. No appreciable influence on miscibility of food ingredients due to small amounts used.No, needs to be mixed with hygroscopic sugars.Somewhat less water-absorbent than cane sugar.
Health EffectsIn chewing gums, makes saliva more alkaline, helping tooth enamel absorb minerals and reduce plaque Chewing action relieves ear and sinus infections. Assists teeth with remineralisation. Stimulates salivary flow in dry mouth.
Used by diabetics as part of diet for good glycemic control. (See note)
May increase insulin sensitivity.
May increase calcium absorption and bone mineralization.
Traditional remedy for heartburn.
Used by diabetics as part of diet for good glycemic control.
(See note)
"Starves" bacteria that can cause tooth decay. Assists teeth with remineralisation.Combines benefits of erythritol and stevia. (See note)
Correcting the Common MisunderstandingsIncreases hydration in the mouth, giving product a "juicy" mouth feel.Approved as a food additive in Australia, New Zealand, USA, Japan and France.Does not cause stomach upset, but the inulin to which it is often added does.See Stevia. The intense sweetness of natural stevia with the fullness and mouth feel of cane sugar.
Gastric Side EffectsOccasionally, when consumed in large amounts (more than 50 g per day in children, more than 200 g per day in adults)NoneNo, fully absorbed by the body.None
Commercial ApplicationsBaked Goods
Confectionery
Home Use
Beverage Sweetener
Ice creams
Frozen Product
Beverages
Nutritional Blends
Bulking agent for stevia
Candy
Ice creams
Yogurts
Frozen products
Confectionery
Ice creams
Yogurts
Frozen products
Melting Point/Boiling PointMelt: 92-96° C
Boil: 216° C
Stevioside:
Melt: 196-202°C
Boil: Approx 315°C
Melt: 121° C
Boil: 329-331° C
Approximately the same as Erythritol:
Melt: 121° C
Boil: 329-331° C
Density 1.52 g/cm33.10 g/cm3 (Steviol Glycoside)1.45 g/cm3Approximately 1.45 g/cm3
Labelling

Sugar Free
Natural
Non GMO
Vegan

Organic or JECFA
Sugar Free
Non GMO
Vegan
Sugar Free
Natural

Sugar Free
Natural
Non GMO
Vegan

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