Fructose. A sugar found naturally in fruit; also a simple sugar refined from fruit.
High fructose. A highly concentrated syrup of mostly fructose and some corn syrup glucose that is prevalent in soft drinks and other processed foods.
Honey. A concentrated solution of fructose and glucose, plus some sucrose. It is produced by bees from the nectar of flowers.
Invert sugar. A sugar created by heating sugar syrup with a small amount of acid such as cream of tartar or lemon juice in order to reduce the size of the sugar crystals. The resulting product is smoother and suitable for use in candies and some syrups.
Lactose. A simple sugar in milk.
Maltodextrin. A sugar made from maltose and dextrose in corn. It is used in a wide array of foods, from canned fruits to snacks.
Maltose. A simple sugar made from starch.
Mannitol, sorbitol, xylitol. Sugar alcohols derived from fruit or produced from dextrose. These sweeteners are used in many dietetic products. Sugar alcohols do not promote tooth decay, unlike sugar.
Maple syrup. A concentrated sap from maple trees, predominantly fructose. Molasses The thick syrup by-product from the processing of sugarcane or sugar beet into sugar. Blackstrap molasses, a popular health food, is a good source of calcium, iron, and potassium.
Muscovado or Barbados sugar. A British specialty brown sugar that is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than ?regular? brown sugar.