Types of sugar

Sucrose is a disaccharide, a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .

Fructose (), or fruit sugar, is a common monosaccharide, i.e. a simple sugar. It is classified as a reducing hexose, more specifically a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. A white, water-soluble solid, it is one of the three dietary monosaccharides, along with glucose and galactose. Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (gen. ), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.

thumb|right|260px|Amylase reaction consisting of hydrolyzing amylose, producing maltose

thumb|Blackstrap molasses

very finely ground sugar, usually contains a small amount of anti-caking agent such as starch

form of sucrose

confection composed of relatively large sugar crystals

thumb|Crystalline trehalose dihydrate powder Trehalose is a sugar derived from two molecules of glucose. Trehalose is a disaccharide formed by a bond between two α-glucose units. It is found in nature as a disaccharide and also as a monomer in some polymers. Two other stereoisomers exist: α,β-trehalose, also called neotrehalose, and β,β-trehalose, also called isotrehalose. Neither of these alternate isomers has been isolated from living organisms, but isotrehalose has been found in starch hydroisolates. Some bacteria, fungi, plants and invertebrate animals synthesize trehalose as a source of e

sugar extracted from the sap of palm trees

ingredient used in desserts

palm sugar produced from the sap of the flower bud stem of the coconut palm

Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.

coarse fragments of refined white sugar, often used as a decorative topping for baked goods

Panela () or rapadura () is an unrefined whole cane sugar, typical of Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico (where panela refers to a type of cheese, queso panela). Just like brown sugar, two varieties of piloncillo are available; one is lighter () and one darker (). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boi

thumb|Brown sugar types: muscovado (top), dark brown (left), light brown (right) Muscovado (also known as dark cane sugar) is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer. Muscovado contains higher levels of various minerals than processed white sugar. Its main uses are in food and confectionery, and the manufacturing of rum and other forms of alcohol. The largest prod

is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa, centered to the towns of Kamiita-cho and Donari-cho in Tokushima, where it has been made since about the 1770s. The sugar is often used for Japanese sweets (). The sugar is made from thin sugarcane plants (Saccharum sinense) grown locally in Shikoku, called or (locally known as ).

food

edible mixture of glucose and fructose, obtained from sucrose hydrolysis

thick amber-colored form of inverted sugar syrup

traditional raw sugar obtained by evaporating water from sugarcane juice

sugar product used to produce preserves

thumb|300x300px|Treacle in a bowl Treacle () is uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and black treacle, a darker variety similar to molasses. Black treacle has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. Golden syrup treacle is a common sweetener and condiment in British cuisine, found in such dishes as treacle tart and treacle sponge pudding.

spice mix

Chinese brown sugar in slab or brick form, used to flavor desserts or eaten as a snack

sugar extracted from dates

Chancaca is a typical Bolivian, Chilean and Peruvian, warm, sweet sauce made of raw unrefined sugar from sugarcane. It is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones.

Sugar used in jam-making