TABLE 2.
Chemical composition of commonly used added sugars and their natural source
| Added sugars | Chemical composition of sugar | Natural sources |
|---|---|---|
| Sucrose/table sugar | Sucrose (1 glucose + 1 fructose) | 1 Sugarcane, beets |
| High-fructose corn syrup | Fructose (42–55%) and glucose | 1 Corn |
| Lactose | Lactose (1 glucose + 1 galactose) | Dairy products |
| Glucose | Glucose | Wheat, 1corn |
| Fructose | Fructose | Wheat, 1corn, fruits |
| Corn syrup | Maltose and oligoglucose | 1 Corn |
| Molasses | Sucrose (1 glucose + 1 fructose) and invert sugar (1 glucose + 1 fructose) | 1 Sugarcane, beets |
| Honey | Fructose, glucose, maltose (glucose + glucose), and other disaccharides | Beehives |
| Starch/glucose syrup | Glucose, oligoglucose, and dextrin | Rice, wheat, potatoes, barley, cassava, 1corn |
| Maltodextrin | Glucose oligomer and/or polymer | Wheat, 1corn |
| Fruit juice concentrates | Varying proportions of glucose, fructose, and sucrose | Fruits |
1
Plants using the C4-pathway for sugar synthesis.