Product Comparison Information

  Naturally Sweet XylitolPure SteviaNaturally Sweet ErythritolNaturally Sweet Stevia Blend
Source Vegetable 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 A98 (Reb A98)+ Erythritol. Reb A is the sweetest part of the Stevia leaf.
Sweetness Approximately 100% as sweet as cane sugar Between 250-450 times sweeter than cane sugar Approximately 70% as sweet as cane sugar Blended for sweetness.
4gm = 1 teaspoons of cane sugar.
Aftertaste No Raw stevia has a somewhat bitter or licorice-like aftertaste, although Rebaudioside A component has very little aftertaste. No No
Caloric Content 2.4 Kcal/g 0 0.2 kcal/g 0.2 kcal/g
Glycemic Index 7 0 Approximately 0 Approximately 0
Blended with Excipients No No No Yes, blended with Erythritol to reduce bitter after taste of natural Stevia.
Chemistry of Solution Absorbs 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 Properties Provides same amount of bulk as sugar, but increases product moisture. Recipes must be adjusted to provide bulk from other sources Provides bulk, mouth feel, and moisture equivalent to sugar. Provides bulk, mouth feel, and moisture equivalent to sugar.
Hygroscopic Properties Yes, 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 Effects In 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 respective notes)
Correcting the Common Misunderstandings Increases 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 Effects Occasionally, when consumed in large amounts (more than 50 g per day in children, more than 200 g per day in adults) None No, fully absorbed by the body. None
Commercial Applications Baked 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 Point Melt: 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/cm3 3.10 g/cm3 (Steviol Glycoside) 1.45 g/cm3 Approximately 1.45 g/cm3
Labelling

Sugar Free
Natural
Non GMO
Vegan

Organic or JECFA
Sugar Free
Non GMO
Vegan

Sugar Free

Natural

Non GMO

Vegan

Sugar Free
Natural
Non GMO
Vegan

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