A Comprehensive Guide to Added Sugars and Their Many Names

When it comes to understanding the sweeteners and sugars added to our food, it can be confusing to navigate the myriad of terms and names. From well-known brands to lesser-known extracts, this guide will explore the various types of added sugars, their common names, and provide insights into their origins and characteristics.

Introduction to Added Sugars

Sugars play a significant role in the food industry, not only providing taste but also enhancing texture and color. While some sugars are naturally occurring (like the sugar found in fruits and dairy products), others are added during food processing. These added sugars can come from a variety of sources and have different names and properties.

The World of Sweeteners: An Interview with a Google SEO Expert

Our expert shares her insights on the most commonly used sweeteners and sugars, both well-known and emerging trends.

“Stevia or Truvia are fairly new ones. Splenda has been around for around 20 years or more, and then there are the classic ones like saccharine. And I’ve recently seen a reference to one called allulose but I know nothing about it.”

– SEO expert, Google

Exploring the Many Forms of Added Sugars

Common Sweeteners and Their Lesser-Known Names

Agave nectar, brown sugar, and cane crystals are just a few of the many names for added sugars. Understanding these terms can help you make informed choices when reading food labels.

Agave Nectar: A sweetener derived from the agave plant, often used as a sugar substitute due to its lower glycemic index. Brown Sugar: A sweetener that contains molasses, giving it a rich, caramel-like flavor. It is produced from sugar cane or beet sugar syrup. Cane Crystals: A byproduct of refining sugar from sugar cane, this form of sugar is less processed than table sugar. Cane Sugar: The most common form of table sugar, derived from sugar cane. Corn Sweetener: A term that encompasses a variety of sweeteners made from corn starch, including high fructose corn syrup. Corn Syrup: A sweetener derived from cornstarch, often used in processed foods for sweetening and texture. Crystalline Fructose: A highly refined sweetener made from corn, similar to table sugar in taste and sweetness. Dextrose: Also known as glucose, this sweetener is often used in baking and food processing for its quick dissolution properties.

Understanding and Identifying Added Sugars

Identifying added sugars can be challenging, as they are often hidden on food labels. The following tips can help you navigate through the ingredients list:

Look for words ending in “-ose,” such as dextrose, fructose, glucose, lactose, maltose, and sucrose. Be aware that sweeteners like agave nectar, brown sugar, and cane crystals, while natural, are also forms of added sugars. Check the ingredient list for terms such as corn sweetener, corn syrup, and crystalline fructose.

Comparing Sweeteners: Natural vs. Processed

Understanding the difference between natural and processed sweeteners is essential for making informed choices. While natural sweeteners like agave nectar and honey are less processed, they still contain sugar and should be consumed in moderation. Processed sweeteners like sucralose (found in Splenda) and aspartame (used in Truvia) are synthetic and have been the subject of various health debates.

Conclusion

Whether you're looking to reduce your sugar intake or simply want to be more informed about the ingredients in your food, understanding the different names and forms of added sugars is crucial. By familiarizing yourself with the common names and properties of added sugars, you can make more informed choices and enjoy a healthier diet.

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