Sucrose vs. Sucralose — What's the Difference?

It is a disaccharide, consisting of glucose and fructose, broken down by the body into energy.

Sucralose is an artificial sweetener derived from sucrose, used as a calorie-free sugar substitute.

This sugar is involved in browning reactions in baking, known as caramelization.

It is particularly popular among diabetics and those monitoring calorie intake.

Sucrose is table sugar, extracted from sugar cane or sugar beets, used extensively in cooking and baking.

It is not recognized by the body as a carbohydrate and is excreted unchanged.

Consumed worldwide, sucrose is central to many traditional cuisines and desserts.

Suitable for baking, though it does not caramelize like sucrose.

Overconsumption of sucrose can lead to health issues like obesity and diabetes.

Despite its benefits, some people report a slightly different aftertaste compared to sucrose.

Sucrose is made up of one molecule of glucose and one molecule of fructose joined together. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose.

Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric.

A crystalline disaccharide of fructose and glucose, C12H22O11, extracted chiefly from sugarcane and sugar beets and commonly known as table sugar. Also called saccharose.

An intensely sweet, heat-stable derivative of sucrose that contains no calories.

(carbohydrate) A disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

A selectively chlorinated sucrose, used as an artificial sweetener.

A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.

A complex carbohydrate found in many plants and used as a sweetening agent

While sucrose is safe in moderation, excessive intake can lead to health problems like obesity and diabetes.

Sucralose is about 600 times sweeter than sucrose.

Yes, sucralose is safe for diabetics as it does not affect blood glucose levels.

Sucralose is an artificial sweetener that is made from sucrose and is calorie-free.

Sucrose is used for general cooking and baking, while sucralose is used in low-calorie and diabetic recipes.

No, sucralose does not provide energy as it is not metabolized by the body.

You can bake with sucralose, but it will not caramelize or contribute to the texture as sucrose does.

Sucrose has a natural sweetness, while sucralose is much sweeter and some people may notice a different aftertaste.

Sucrose is commonly known as table sugar.

Sucralose can replace sucrose in many recipes, especially for sweetness, but it may not provide the same textural properties in baking.

Sucralose has the benefit of being calorie-free, making it better for weight management and diabetic diets.

Sucrose is extracted from natural sources like sugar cane and sugar beets, while sucralose is chemically modified in a lab.

While approved for consumption, some studies suggest cautious use of any artificial sweeteners, including sucralose.

The chemical difference is that sucralose has three chlorine atoms replacing three hydroxyl groups in the sucrose molecule.

The body metabolizes sucrose into glucose and fructose for energy, while sucralose is not metabolized and excreted unchanged.