In nature there are many sugar varieties, soin our nutrition we can also find different types of sugar. Here, we do not imply the differences in the form of sugar (crystal, cube, powder) or its color (white, semi-white, light brown, etc..), but the very chemical composition and the process how sugar is made.
What kind of sugars can we distinguish?
Sucrose
Standard white and brown sugar obtained from sugar beet or cane. Sucrose is a disaccharide consisting of molecules of glucose and fructose.
Lactose
Lactose is a natural component of dairy products.
Glucose
Also called dextrose, it is obtained from corn or potato starch, and is also one ofthe main ingredients in honey.
Fructose
Fruit sugar from berries and nuts is widely used in food industry to sweeten final products.
Glucose-fructose syrup
Also known as isoglucose. It is produced from corn and wheat starch, and in food industry it is often used to sweeten beverages and canned fruit.
Honey
Natural product that contains different ratios of glucose, fructose, sucrose and maltose.
Maltodextrin
A mixture of sugar and starch, in food industry it is mainly used as a thickening agent.
Glucose Syrup
It is produced from starch and is composed of fructose and glucose. Often used in the manufacture of sweets as a bonding agent.
Invert sugar
Crystal sugar dissolved in water, it is mostly used in ice-creamproduction.