Sugars/Sweeteners Part 4 (The Ose’s)

Lactose 
cow milk sugar
Dextrose
a simple sugar from corn, a bulking agent, chemically identical to glucose, or blood sugar.  Often used in baking products as a sweetener
Corn Syrup (glucose)
from the starch of corn, prevents crystallization of sugar,
High Fructose Corn Syrup (HFCS)
manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.
Sucralose 
Splenda, most of it is not recognized by our body so it is considered zero caloric.

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