Composition: Aspartame vs. Saccharin
The core difference lies in the main sweetening ingredient for each product.
Equal is a brand name for a sweetener containing aspartame. Aspartame is a dipeptide ester, meaning it is made from two amino acids, aspartic acid and phenylalanine. It is approximately 200 times sweeter than sucrose (table sugar) and contains a very small number of calories per packet, although it is still often labeled as 'zero-calorie' due to the tiny quantity used. Aspartame is not heat-stable, which means it can lose its sweetness when exposed to high temperatures, making it unsuitable for baking.
On the other hand, Sweet'n Low's main sweetening ingredient is saccharin. Saccharin is one of the oldest artificial sweeteners, discovered in the late 1800s. It is significantly sweeter than Equal, ranging from 200 to 700 times sweeter than sugar depending on the concentration. Saccharin is also heat-stable, making it a viable option for baking and cooking, unlike aspartame.
Sweetening process
Beyond the core ingredient, the fillers and bulking agents used in each product also differ, which helps to create the granular texture and volume needed for individual packets.
Taste Profiles and Aftertaste
Distinct sensory experiences
The taste of Equal (aspartame) is often described as having a cleaner, more sugar-like flavor than saccharin, though some people report a mild artificial aftertaste. Because it's composed of amino acids, the body metabolizes it similarly to natural proteins.
In contrast, Sweet'n Low (saccharin) is notorious for its distinct, lingering metallic or bitter aftertaste, especially in higher concentrations. This metallic flavor is why it is often blended with other sweeteners or bulking agents. The sensory experience is a primary reason why many people have a strong preference for one over the other.
How taste preferences are developed
Individual sensitivity to aftertastes can vary dramatically, and personal preference plays a significant role in which sweetener is chosen. Over time, repeated exposure to either sweetener can influence perception, making one taste more 'normal' or less objectionable than the other.
Cooking and Baking Applications
Heat stability is a key differentiator
The difference in heat stability between aspartame and saccharin is crucial for their use in recipes. Since aspartame breaks down when heated, Equal is not recommended for baking or cooking recipes that require sustained high temperatures. The sweetness will diminish or disappear entirely. For hot beverages like coffee, it's best to add Equal after the beverage has cooled slightly.
Sweet'n Low, however, maintains its sweetness when heated and can be used for baking and cooking. This makes Sweet'n Low more versatile for a wider range of recipes, though the manufacturer provides conversion charts, as its potency is higher than sugar. For example, a recipe that calls for one teaspoon of sugar would require a smaller, specific amount of Sweet'n Low for equivalent sweetness.
Health Considerations and Safety
FDA approvals and long-term use
Both aspartame and saccharin have been extensively studied and are approved for use by the FDA. The safety of these sweeteners has been a subject of ongoing debate and research, though regulatory bodies worldwide continue to support their safety within acceptable daily intake levels.
An important distinction is the phenylalanine content of Equal (aspartame). People with the rare genetic disorder phenylketonuria (PKU) cannot properly metabolize phenylalanine and must strictly limit their intake. All products containing aspartame are required by law to carry a warning for individuals with PKU. Sweet'n Low does not contain aspartame and therefore does not pose this risk.
Comparison Table: Equal vs. Sweet'n Low
| Feature | Equal | Sweet'n Low |
|---|---|---|
| Primary Sweetener | Aspartame | Saccharin |
| Taste Profile | Clean, sugar-like, potential mild aftertaste | Distinct, often metallic or bitter aftertaste |
| Sweetness | Approximately 200x sweeter than sugar | 200-700x sweeter than sugar |
| Heat Stability | Not heat-stable; sweetness diminishes when heated | Heat-stable; suitable for cooking and baking |
| Packaging Color | Blue packets | Pink packets |
| Caloric Content | Negligible (roughly 4 kcal/gram) | Zero-calorie |
| PKU Warning | Required due to phenylalanine content | Not required |
Making the Right Choice for Your Needs
Choosing between Equal and Sweet'n Low depends on several factors, including your taste preferences, intended use (hot vs. cold applications), and any specific health considerations. For those who dislike the metallic aftertaste, Equal may be a better option for hot beverages and cold applications. If you need a zero-calorie sweetener for baking, Sweet'n Low is the more heat-stable choice. For individuals with PKU, Equal must be avoided. Experimenting with different sweeteners and observing how they interact with your food and body is the best way to determine your personal preference.
For more information on the safety of artificial sweeteners, refer to the FDA's official resource on aspartame and other sweeteners.
Conclusion
While Equal and Sweet'n Low serve similar purposes as artificial sweeteners, they are not the same product. The difference in their primary ingredients, aspartame and saccharin, respectively, leads to variations in taste, heat stability, and use cases. Equal offers a cleaner taste but is not suitable for baking, while Sweet'n Low is heat-stable but can have a metallic aftertaste. By understanding these distinctions, consumers can make an informed choice that best fits their dietary needs and preferences.
