Food Handbook pp 305-314 | Cite as

Sugar, syrup, confectionery and sweeteners

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Sugar is a collective name for a number of compounds which are grouped under the carbohydrates, such as glucose, fructose, maltose. What is called sugar in the home is sucrose, built up from glucose and fructose. Sugar is used for table luxuries, as a sweetener, energy supplier and preserver.

Keywords

Sugar Cane Sugar Beet Cane Sugar Sugar Syrup Invert Sugar 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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