Stevia vs. Sorbitol — What's the Difference?

Plant-based Sweetener

Sugar Alcohol

Zero-calorie Substitute

Low-calorie Sweetener

Heat-stable Sweetener

Humectant

Natural Extract

Oral Care Ingredient

Diabetic-friendly

Digestive Agent

Stevia () is a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil and Paraguay.The active compounds are steviol glycosides (mainly stevioside and rebaudioside), which have 30 to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable. The human body does not metabolize the glycosides in stevia, so it contains zero calories, like artificial sweeteners.

Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH).

Any of various American plants of the genus Stevia of the composite family, especially the perennial S. rebaudiana, native to Paraguay, whose leaves contain sweet-tasting glycosides.

A white, sweetish, crystalline alcohol, C6H8(OH)6, found in various berries and fruits or prepared synthetically and used as a flavoring agent, a sugar substitute for people with diabetes, and a moisturizer in cosmetics and other products.

Any of various extracts derived from the leaves of S. rebaudiana, used as noncaloric sweeteners and flavoring agents.

(biochemistry) A faintly sweet alcohol C₆H₁₄O₆ that occurs in some fruits, is made synthetically, and is used especially as a humectant and softener and in making ascorbic acid.

Any of the sweet herbs of genus Stevia, native to tropical and subtropical regions of South America and western North America.

A sweetener, many times sweeter than an equal amount of sugar, extracted from Stevia rebaudiana, that can be substituted for sugar for some purposes.

Any plant of the genus Stevia or the closely related genus Piqueria having glutinous foliage and white or purplish flowers; Central and South America

Any plant of the genus Piqueria or the closely related genus Stevia

Stevia is a natural, zero-calorie sweetener made from the leaves of the Stevia plant.

Yes, sorbitol can have a laxative effect when consumed in large amounts.

Sorbitol is a sugar alcohol used as a low-calorie sweetener and humectant.

Yes, stevia is a natural sweetener extracted from a plant.

Yes, stevia does not affect blood sugar levels and is safe for diabetics.

Sorbitol is about 60% as sweet as sugar.

Sorbitol is low-calorie, not zero-calorie, and contains about 2.6 calories per gram.

Yes, stevia is heat-stable and can be used in cooking and baking.

Some people may notice a licorice-like aftertaste with stevia.

Yes, but in limited quantities to avoid digestive discomfort.

Stevia can replace sugar, but due to its higher sweetness, adjustments are often necessary.

Sorbitol is used in toothpaste for its sweetening effect and to help retain moisture.

It depends on individual needs and preferences; stevia is natural and zero-calorie, while sorbitol is low-calorie and less sweet.

Sorbitol can be derived from natural sources but is usually synthesized for commercial use.

Yes, there are various forms of stevia, including liquid drops, powder, and granulated.