Beet sugar[1] – made from sugar beets, contains a high concentration of sucrose
Birch syrup – around 42-54% fructose, 45% glucose, plus a small amount of sucrose
Brown sugar[1] – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses.
Free sugar – all monosaccharides and disaccharides added to food and naturally present sugars in honey, syrups, and fruit juices (sugars inside cells, as in raw fruit, are not included)
Inositol[2] – naturally occurring sugar alcohol. Commercial products are purified from corn.[7]
Inverted sugar syrup[1] – Pursuant to Code of Federal Regulation 21CFR184.1859, invert sugar is an "aqueous solution of inverted or partly inverted, refined or partly refined sucrose, the solids of which contain not more than 0.3 percent by weight of ash. The solution is colorless, odorless, and flavorless, except for sweetness. It is produced by the hydrolysis or partial hydrolysis of sucrose with safe and suitable acids or enzymes."[8]
Jaggery – made from date, cane juice, or palm sap, contains 50% sucrose, up to 20% invert sugars, and a maximum of 20% moisture
Maltodextrin, maltol[1] – a white powder or concentrated liquid made from corn starch, potato starch, or rice starch. Although it is sugar polymer, it does not taste sweet.[11]
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