List of sugars

Sugarcane and bowl of sugar

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.

Sugars and sugar products

Brown sugar

Milk caramel manufactured as square candies, either for eating or for melting down

A block of Indian jaggery

• Agave nectar – very high in fructose and sweeter than honey
• Barley malt syrup – around 65% maltose and 30% complex carbohydrate
• Barley sugar – similar to hard caramel
• 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.
• Caramel – made of a variety of sugars
• Coconut sugar – 70-79% sucrose and 3-9% glucose and fructose
• Corn syrup – made from maize starch, made of varying quantities of maltose and higher oligosaccharides
• Date sugar
• Disaccharide – also known as double sugar, it is made when two monosaccharides (aka simple sugars) are joined together. Examples include sucrose, lactose, and maltose.
• Free sugar – a term that describes 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
• Galactose – a monosaccharide sugar not as sweet as glucose or fructose
• Glucose
• Golden syrup – refined sugar cane or sugar beet juice
• High fructose corn syrup – made from corn starch, roughly 50% glucose and 50% fructose
• High maltose corn syrup – mainly maltose, not as sweet as high fructose corn syrup
• Honey – consists of fructose and glucose
• Icing sugar – finely ground white sugar, roughly 50% glucose and 50% fructose
• 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
• Maltose: a disaccharide formed from two units of glucose joined with an α(1→4) bond, formed from a condensation reaction
• Maple sugar – around 90% sucrose
• Maple syrup – around 90% sucrose
• Molasses (from sugar beets) – consists of 50% sugar by dry weight, mainly sucrose, but also contains substantial amounts of glucose and fructose
• Molasses (from sugar cane)
• Monosaccharide – refers to 'simple sugars', these are the most basic units of carbohydrates. Examples are glucose, fructose, and galactose.
• Palm sugar
• Sucrose – also known as white sugar or table sugar is a disaccharide combination of the two monosaccharides glucose and fructose
• 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.

External links

• Media related to Sugars at Wikimedia Commons