Saccharin vs. Sucralose — What's the Difference?
By Tayyaba Rehman — Updated on September 28, 2023
Saccharin is an artificial sweetener, discovered in 1879, about 300 to 400 times sweeter than sugar but with a bitter aftertaste. Sucralose, discovered in 1976, is around 600 times sweeter than sugar and does not have a bitter aftertaste.
Difference Between Saccharin and Sucralose
Table of Contents
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Key Differences
Saccharin is one of the oldest artificial sweeteners, known for its high sweetening power, which is significantly higher than sucrose (table sugar). It is calorie-free and often used to sweeten soft drinks and other low-calorie foods. Conversely, sucralose, which is a chlorinated derivative of sucrose, is newer and offers high-intensity sweetness without the calories, used extensively in a variety of food products including baked goods due to its stability at high temperatures.
While both saccharin and sucralose are used as sugar substitutes, saccharin has a somewhat metallic or bitter aftertaste, a characteristic that can limit its use in some food and beverage applications. Sucralose, on the other hand, has no bitter aftertaste and maintains its sweetness over a broad range of temperatures and storage conditions, making it versatile for different culinary uses.
Saccharin is often chosen for its cost-effectiveness and has been used in the food industry for over a century. It’s often found in soft drinks and table-top sweeteners. Sucralose, with its greater sweetness intensity and lack of bitter aftertaste, is often the preferred choice for a broad array of foods, including those that require cooking or baking.
The safety of saccharin has been a subject of debate and research due to concerns raised in the early 1970s over its connection to bladder cancer in laboratory rats, although subsequent research has largely dismissed this link in humans. Sucralose is considered safe for consumption by many health organizations and has undergone extensive research to assess its impact on human health.
In conclusion, while saccharin is known for its longevity in the food industry and cost-effectiveness, sucralose is recognized for its versatility, stability, and absence of a bitter aftertaste, making it suitable for a broader range of food applications.
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Comparison Chart
Sweetness Intensity
300 to 400 times sweeter than sugar.
About 600 times sweeter than sugar.
Aftertaste
Can have a bitter or metallic aftertaste.
No bitter aftertaste.
Stability
Less stable at high temperatures.
Stable at high temperatures.
Year of Discovery
1879
1976
Usage
Soft drinks, table-top sweeteners.
Wide range including baked goods.
Compare with Definitions
Saccharin
An artificial sweetener with high sweetness intensity and zero calories.
Many diet sodas use saccharin to achieve sweetness without calories.
Sucralose
A chlorinated derivative of sucrose, stable at high temperatures.
Sucralose is suitable for baking due to its heat stability.
Saccharin
A synthetic compound, the salt or ester of saccharic acid, used to sweeten foods and beverages.
Saccharin is often found in packets on restaurant tables.
Sucralose
Known for having no bitter aftertaste and being versatile in culinary uses.
The absence of a bitter aftertaste makes sucralose a popular choice for sweetening beverages.
Saccharin
A calorie-free sweetener discovered in 1879.
Saccharin has been a popular sugar substitute for over a century.
Sucralose
Discovered in 1976 and extensively researched for safety.
The extensive research on sucralose supports its safety for human consumption.
Saccharin
Often chosen for its cost-effectiveness in the food industry.
Due to its cost-effectiveness, saccharin is a preferred sweetener in various products.
Sucralose
An artificial sweetener derived from sucrose, around 600 times sweeter than sugar.
Many people prefer sucralose as it is extremely sweet and calorie-free.
Saccharin
Saccharin is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations.
Sucralose
Used broadly in various food products, including baked goods and beverages.
The versatility of sucralose allows it to be incorporated into a myriad of food products.
Saccharin
A sweet-tasting synthetic compound used in food and drink as a substitute for sugar.
Sucralose
Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric.
Saccharin
A white crystalline powder, C7H5NO3S, having a taste about 500 times sweeter than cane sugar, used as a calorie-free sweetener.
Sucralose
An intensely sweet, heat-stable derivative of sucrose that contains no calories.
Saccharin
(chemistry) a white, crystalline powder, C7H5NO3S, used as an artificial sweetener in food products
Sucralose
A selectively chlorinated sucrose, used as an artificial sweetener.
Saccharin
A bitter white crystalline substance obtained from the saccharinates and regarded as the lactone of saccharinic acid; - so called because formerly supposed to be isomeric with cane sugar (saccharose).
Saccharin
A crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
Saccharin
Known for its characteristic bitter or metallic aftertaste.
The lingering aftertaste of saccharin can be off-putting to some consumers.
Common Curiosities
Does saccharin have a bitter aftertaste?
Yes, saccharin can have a characteristic bitter or metallic aftertaste.
Is sucralose stable at high temperatures?
Yes, sucralose maintains its sweetness and is stable at high temperatures.
When was saccharin discovered?
Saccharin was discovered in 1879.
How is sucralose different from saccharin in terms of sweetness?
Sucralose is about 600 times sweeter than sugar, whereas saccharin is 300 to 400 times sweeter.
Does sucralose have any calories?
No, sucralose is a calorie-free sweetener.
Why is saccharin often used in soft drinks?
Saccharin is used in soft drinks due to its high sweetness intensity and zero-calorie nature.
Is saccharin an artificial sweetener?
Yes, saccharin is a calorie-free artificial sweetener.
What is saccharin's role in the food industry?
Saccharin is a high-intensity, cost-effective sweetener used in various food and beverage products.
In what types of foods is sucralose commonly used?
Sucralose is used in a wide range of foods, including baked goods, beverages, and confectioneries.
Can sucralose be used in baking?
Yes, sucralose’s stability at high temperatures makes it suitable for baking.
Is saccharin cost-effective?
Yes, saccharin is often chosen for its cost-effectiveness in the food industry.
Has the safety of saccharin been a subject of research and debate?
Yes, the safety of saccharin has been debated and researched, but it is generally considered safe for human consumption.
Is sucralose derived from sucrose?
Yes, sucralose is a chlorinated derivative of sucrose.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
