Invert sugar is a mixture of glucose and fructose formed by the hydrolysis of sucrose in a chemical process. Lactose is commonly known as milk sugar. Levulose is an older name for fructose. Maltose is sometimes known as malt sugar. Molasses is a thick brown syrup, left over from sugarcane juice during sugar refining.
Raw sugar is the first crop of crystals harvested during sugar processing.
Sorbitol is a sugar alcohol, which can be derived from fruits or commercially produced from dextrose. Sugarless does not mean calorie free, and many sugar-free products will not contain table sugar, but may contain other forms. Sodium is another ingredient that can hide under many different names. Brine is used for flavoring corned beef, pickles and sauerkraut, as well as vegetables and condiments. Disodium phosphate is used in some quick-cooking cereals and processed cheeses and in meat to retain liquids.