page_title: List of sugars
section_title: Sugars and sugar products
hierarchical_section_title: List of sugars / Sugars and sugar products
caption_attribution_description: A pile of loose caramels. These are from North America where they are commonly sold in individually-wrapped cellophane.
context_page_description: This is a list of sugars and sugar products. Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
  Generally speaking, chemical names ending in -ose indicate sugars. "Syrup" indicates a sugary solution.
  Malting is a way of processing starchy grains like wheat and barley into sugar, so "malt extract" will be mostly sugar. Sugar is mostly extracted from plants by juicing them, then drying the purified juice, so "evaporated cane juice crystals" or "concentrated grape juice" are also very similar to pure sugars.
context_section_description: Agave nectar – very high in fructose and sweeter than honey
  Arabinose
  Barbados sugar
  Barley malt syrup, barley malt – around 65% maltose and 30% complex carbohydrate
  Barley sugar – similar to hard caramel
  Beet sugar – made from sugar beets, contains a high concentration of sucrose
  Birch syrup – around 42-54% fructose, 45% glucose, plus a small amount of sucrose
  Brown sugar – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses.
  Buttered syrup
  Cane sugar (cane juice, cane juice crystals), contains a high concentration of sucrose.
  Caramel – made of a variety of sugars
  Carob syrup – made from carob pods
  Caster sugar
  Coconut sugar – 70-79% sucrose and 3-9% glucose and fructose
  Confectioner's sugar (also known as "icing sugar")
  Corn syrup, - Pursuant to Code of Federal Regulation 21CFR184.1865, corn syrup is obtained through "partial hydrolysis of corn starch with safe and suitable acids or enzymes. It may also occur in the dehydrated form (dried glucose sirup). Depending on the degree of hydrolysis, corn syrup may contain, in addition to glucose, maltose and higher saccharides." 
  Date sugar
  Dehydrated cane juice
  Demerara sugar
  Dextrin - Pursuant to Code of Federal Regulation 21CFR184.1277, dextrin is "an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, wheat, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch." 
  Dextrose - Pursuant to Code of Federal Regulation 21CFR184.1857, dextrose is corn sugar "produced by the complete hydrolysis of corn starch with safe and suitable acids or enzymes, followed by refinement and crystallization from the resulting hydrolysate." 
  Disaccharide – also known as double sugar, it is made when two monosaccharides (aka simple sugars) are joined together. Examples include sucrose, lactose, and maltose.
  Evaporated cane juice
  Free sugar – all monosaccharides and disaccharides added to food and naturally present sugars in honey, syrups, and fruit juices (sugars inside cells, as in raw fruit, are not included)
  Fructose – a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose
  Fruit juice, Fruit juice concentrate
  Fucose
  Galactose – a monosaccharide sugar not as sweet as glucose or fructose
  Glucose, glucose solids
  Golden syrup, golden sugar – refined sugar cane or sugar beet juice
  Grape sugar, grape juice
  High fructose corn syrup (HFCS) – made from corn starch, containing from 55% fructose to 90% fructose.
  High maltose corn syrup – mainly maltose, not as sweet as high fructose corn syrup
  Honey – consists of fructose and glucose
  Inositol Pursuant to Code of Federal Regulation 21CFR184.1370, inositol "occurs naturally and is prepared from an aqueous (0.2 percent sulfur dioxide) extract of corn kernels by precipitation and hydrolysis of crude phytate." 
  Inverted sugar syrup – Pursuant to Code of Federal Regulation 21CFR184.1859, invert sugar is an "aqueous solution of inverted or partly inverted, refined or partly refined sucrose, the solids of which contain not more than 0.3 percent by weight of ash. The solution is colorless, odorless, and flavorless, except for sweetness. It is produced by the hydrolysis or partial hydrolysis of sucrose with safe and suitable acids or enzymes." 
  Jaggery – made from date, cane juice, or palm sap, contains 50% sucrose, up to 20% invert sugars, and a maximum of 20% moisture
  Lactose – Lactose as defined pursuant to Code of Federal Regulation 21CFR168.122 
  Malt extract, malt syrup - Pursuant to Code of Federal Regulation 21CFR184.1445, malt syrup (malt extract) is defined as the "product of barley (Hordeum vulgare L.) germinated under controlled conditions. Malt syrup and malt extract are interchangeab
caption: Milk caramel manufactured as square candies, either for eating or for melting down
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