List of sugars

Sugars and sugar products

• 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 to 6.5% molasses based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses.
• Buttered syrup
• Cane sugar, 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
• Corn syrup, corn sweetener – made from maize starch, made of varying quantities of maltose and higher oligosaccharides
• Date sugar
• Dehydrated cane juice
• Demerara sugar
• Dextrin
• Dextrose - the dextrorotatory form of glucose. This sugar is used in a lot of products like Gatorade. This sugar is normally produced in your body.
• Disaccharide – also known as double sugar, it is made when two monosaccharides 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
• 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 – 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
• Inverted sugar syrup – glucose and fructose
• Jaggery – made from date, cane juice, or palm sap, contains 50% sucrose, up to 20% invert sugars, and a maximum of 20% moisture
• Lactose – found in milk, this is a disaccharide sugar derived from galactose and glucose
• Malt extract, malt syrup – Grains are sprouted, then the enzymes activated in the sprouting grain are used to turn the grain's starch into sugar.
• Maltose – a disaccharide formed from two units of glucose joined with an α bond, formed from a condensation reaction
• Maltodextrin, maltol
• Mannose
• Maple sugar – around 90% sucrose
• Maple syrup – around 90% sucrose
• Molasses – consists of 50% sugar by dry weight, mainly sucrose, but also contains substantial amounts of glucose and fructose
• Molasses
• Monosaccharide – refers to 'simple sugars', these are the most basic units of carbohydrates. Examples are glucose, fructose, and galactose.
• Muscovado – a minimally processed sugar
• Non-centrifugal cane sugar – made by the simple evaporation of sugar cane juice.
• Palm sugar – made from sap tapped from the inflorescence of assorted varieties of palm
• Penuche
• Powdered sugar
• Raw sugar
• Refiner's sugar, refiner's syrup
• Ribose
• Rice syrup
• Rhamnose
• Saccharose
• Sorghum syrup
• Sucrose – also known as white sugar or table sugar is a disaccharide combination of the two monosaccharides glucose and fructose
• Sugarcane, which contains a high concentration of sucrose
• Sugar
• Sweet sorghum
• Syrup
• Toffee – caramelized sugar or molasses
• Treacle – any uncrystallised syrup made during the refining of sugar
• Trehalose – a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.
• Yellow sugar
• Xylose