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  The Various Kinds of Sugars
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.

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