The world of zero-calorie sweeteners can be complex, with each contender offering a unique set of characteristics. Splenda, Equal, and Sweet'N Low represent the three dominant artificial sweeteners, each with its own chemical composition, taste, and best-use scenarios. Understanding the foundational differences is key to making an informed choice for your diet, whether you are managing a health condition like diabetes or simply reducing sugar intake.
The Three Main Competitors: A Closer Look
Splenda: The Sucralose-Based Sweetener
Splenda is the brand name for sucralose, a non-nutritive sweetener derived from a process that chemically modifies a sugar molecule. This modification makes it about 600 times sweeter than sugar. The yellow packet of Splenda contains a small amount of sucralose combined with bulking agents like dextrose and maltodextrin to help it measure like sugar. Splenda is known for its sugar-like taste and lacks the bitter aftertaste often associated with other artificial sweeteners. It is also heat-stable, making it a good option for baking and cooking, unlike Equal.
Equal: The Aspartame-Based Sweetener
Equal, sold in distinctive blue packets, is primarily made with aspartame, an artificial sweetener that is about 200 times sweeter than table sugar. Aspartame is composed of two amino acids, aspartic acid and phenylalanine. While highly effective for sweetening cold beverages and foods, aspartame loses its sweetness when exposed to high heat, making Equal unsuitable for most baking applications. The label for Equal products must state that they contain phenylalanine, which is a warning for individuals with the rare genetic disorder phenylketonuria (PKU).
Sweet'N Low: The Saccharin-Based Sweetener
Sweet'N Low, easily identified by its pink packets, is one of the oldest artificial sweeteners on the market, with its sweetness coming from saccharin. Saccharin is 200 to 700 times sweeter than table sugar. A past controversy regarding saccharin and bladder cancer in rats led to a warning label, but subsequent human studies disproved the link, and the warning was eventually removed in 2000. Sweet'N Low is heat-stable and can be used for baking, although its distinct, sometimes bitter, aftertaste is a common complaint.
Comparison Table
| Feature | Splenda | Equal | Sweet'N Low |
|---|---|---|---|
| Primary Sweetener | Sucralose | Aspartame | Saccharin |
| Sweetness Level | ~600x sweeter than sugar | ~200x sweeter than sugar | 200-700x sweeter than sugar |
| Taste Profile | Generally described as sugar-like with no aftertaste | Clean, sugar-like taste | Distinct, sometimes bitter, aftertaste |
| Best Uses | Hot/cold beverages, cooking, baking | Cold foods and beverages | Hot/cold beverages, baking (with distinct taste) |
| Heat Stability | Stable at high temperatures | Not heat stable; loses sweetness | Heat stable |
| Packet Color | Yellow | Blue | Pink |
| Special Considerations | Bulking agents used; some mixed study results on long-term effects | Contains phenylalanine (not for PKU patients) | Some find the aftertaste unappealing |
Which Sweetener Should You Choose?
Choosing between Splenda, Equal, and Sweet'N Low depends on your specific needs and preferences. If you are baking or cooking, Splenda is the most versatile option due to its heat stability and clean taste. Sweet'N Low can also be used for baking but may leave a bitter aftertaste, which some people dislike. Equal is not suitable for baking as heat breaks down its sweetening agent, aspartame.
For sweetening cold beverages like iced tea or lemonade, all three are viable options. The choice then comes down to your personal taste perception. Many people prefer the taste of Splenda, which is closer to sugar. Equal has a clean taste but is significantly sweeter, so less is needed. Sweet'N Low has a distinctive flavor profile that some find unpleasant but others prefer.
From a health perspective, all three are approved by the FDA as safe for consumption within an acceptable daily intake. Recent concerns have arisen about artificial sweeteners and their potential association with heart disease and gut health, but these remain areas of ongoing research and debate. A key distinction is that those with phenylketonuria (PKU) must avoid aspartame, the main ingredient in Equal.
Ultimately, there is no single "best" sweetener. The right choice is the one that aligns with your taste preferences and dietary needs. Experimenting with each one in small quantities can help you determine your favorite. For many, the choice is driven by the application—Splenda for baked goods and Equal or Sweet'N Low for quick additions to cold drinks or coffee. Always consider the potential aftertaste and the specific requirements of your recipe.
The Final Word
When evaluating which is better, Splenda, Equal, or Sweet'N Low, the decision is personal. Each one uses a different zero-calorie sweetener—sucralose, aspartame, and saccharin, respectively—which determines its taste, heat stability, and use cases. Splenda is a clear winner for baking due to its stability, while Equal is best reserved for cold drinks. Sweet'N Low offers a budget-friendly, heat-stable option, but its taste is a divisive factor. All are safe within recommended limits and can be used effectively to reduce sugar and calorie intake, provided you choose based on your desired application and flavor preference.
World Health Organization (WHO) provides guidance on non-sugar sweeteners.
