Foods that are sweeteners

1. Sucrose may sound like something grown in a lab, but it's just everyday table sugar. Sucrose comes in many forms
like granulated, powdered, brown and others but chemically, all types of sucrose are two linked
monosaccharides: fructose and glucose. Glucose and fructose, when linked, are the simple sugars that make
sucrose. But you'll often see them listed separately in the ingredients of products, like sugary sports drinks.
Fructose, which also occurs naturally in fruits, is sweeter than glucose.Corn Syrup, a ubiquitous sweetener in
processed foods, it's composed of glucose and other sugars. Often used as a thickener and sweetener, its
popularity in commercial food production has since been surpassed by high fructose corn syrup
Honey, the sticky stuff produced by honey bees is a mixture of fructose, sucrose, glucose and water, and it's been
used as a sweetener for thousands of years. Molasses is a byproduct of sugar refining, most often starting with
ingredients like sugarcane and sugar beets. Made from the agave plant, agave nectar is about 1 1/2 times
sweeter than sugar, which theoretically means you can use less of it. Maple Syrup, sucrose is the main sugar in
maple syrup, which is made from the sap of maple trees. It has about 52 calories per tablespoon.