Sweeteners
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Sucrose, or table sugar, is a disaccharide composed of the monosaccharides glucose and fructose linked together. It comes in granulated, powdered, and brown forms but is chemically the same. Fructose is sweeter than glucose and both occur naturally, such as in fruits. Corn syrup is made of glucose and other sugars and is commonly used as a thickener and sweetener in processed foods. Honey is a mixture of fructose, sucrose, glucose, and water that has been used as a sweetener for thousands of years. Molasses and maple syrup also contain sucrose while agave nectar is sweeter than sugar.
Sweeteners
- 1. Sucrose may sound like something grown in a lab, but it's just everyday table sugar. Sucrose comes in many forms like granulated, powdered, brown and others but chemically, all types of sucrose are two linked monosaccharides: fructose and glucose. Glucose and fructose, when linked, are the simple sugars that make sucrose. But you'll often see them listed separately in the ingredients of products, like sugary sports drinks. Fructose, which also occurs naturally in fruits, is sweeter than glucose.Corn Syrup, a ubiquitous sweetener in processed foods, it's composed of glucose and other sugars. Often used as a thickener and sweetener, its popularity in commercial food production has since been surpassed by high fructose corn syrup Honey, the sticky stuff produced by honey bees is a mixture of fructose, sucrose, glucose and water, and it's been used as a sweetener for thousands of years. Molasses is a byproduct of sugar refining, most often starting with ingredients like sugarcane and sugar beets. Made from the agave plant, agave nectar is about 1 1/2 times sweeter than sugar, which theoretically means you can use less of it. Maple Syrup, sucrose is the main sugar in maple syrup, which is made from the sap of maple trees. It has about 52 calories per tablespoon.