Sugar by any other name will taste as sweet. That's why you should know sugar by all its aliases:
- Brown Sugar
- Sucrose crystals coated with molasses
- Dextrose
- Obtained from starch, corn sugar, corn syrup (liquid dextrose), grape sugar
- Fructose
- Fruit sugar. Found in fruits, molasses and honey. It's one-and-a-half times
as sweet as sucrose, but provides the same number of calories. Absorbed more
slowly than sucrose, so blood sugar doesn't rise as quickly.
- Glucose
- All sugars get converted to glucose in the blood. Found in fruits,
some vegetables, honey and corn syrup.
- Honey
- Made of mostly fructose, honey is more a concentrated carbohydrate than
sucrose.
- Invert Sugar
- A combination of sucrose, glucose and fructose.
- Lactose
- Milk sugar, a combination of glucose and galactose.
- Maltose
- Formed by the breakdown of starches.
- Mannitol
- A sugar alcohol absorbed more slowly than sucrose.
- Molassas
- Syrup separated from raw sugar during processing into sucrose.
- Sorbitol
- Sugar alcohol in fruits and berries. Provides the same number of
calories as sucrose but is only 60% as sweet.
- Sucrose
- Known as table sugar, white sugar, granulated sugar, powdered or confectioner's sugar.
- Xylitol
- A sweetener found in plants and used as a substitute for sugar; it is called a nutritive sweetener because it provides calories, just like sugar.
For More Information
Last Updated: Thursday August 29, 2002 20:59:44
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.
This site is published by Children With Diabetes, Inc, which is responsible for its contents.
By using this site, you agree to our Terms of Use, Legal Notice, Privacy Policy, and Safe Harbor Policy.
© Children with Diabetes, Inc. 1995-2013. Comments and Feedback.
