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Corn syrup – sweet syrup produced from corn starch that may contain glucose, maltose and other sugars. Date sugar [1] Dehydrated cane juice [1] Demerara sugar [1] Dextrin [1] – an incompletely hydrolyzed starch made from a variety of grains or other starchy foods. Dextrose [1] – same as glucose, dextrose is an alternative name of glucose
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Sweet foods, such as this strawberry shortcake, are often eaten for dessert. Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols.
price of food may account for some, but probably not all, of the increase in calories consumed as prices dropped. They propose a model of self-control based on hyperbolic discounting to explain why the increased availability of easy-to-consume snack foods has had a disproportionate effect on weight gain compared to other foods.
Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as ethylene glycol, glycerol and sugar alcohols, may have a sweet taste but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars.
Contrary to their name (sugars), only some monosaccharides have a sweet taste. Most monosaccharides have the formula (CH 2 O) x (though not all molecules with this formula are monosaccharides). Examples of monosaccharides include glucose (dextrose), fructose (levulose), and galactose.