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Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose ...
Barley malt syrup, barley malt [1] – around 65% maltose and 30% complex carbohydrate. Barley sugar – similar to hard caramel. 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.
In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.
A sugar packet is a delivery method for one serving of sugar or other sweetener. Sugar packets are commonly supplied in restaurants, coffeehouses, and tea houses, where they are preferred to sugar bowls or sugar dispensers for reasons of neatness, sanitation, spill control, and to some extent portion control.
The sugar industry of the United States produces sugarcane and sugar beets, operates sugar refineries, and produces and markets refined sugars, sugar-sweetened goods, and other products. The United States is among the world's largest sugar producers. Unlike most other sugar producing countries, the United States has both large and well ...
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, ...
Glucose is a sugar with the molecular formula C 6 H 12 O 6. Glucose is overall the most abundant monosaccharide, [4] a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight.
An imperial fluid ounce is 1 ⁄ 20 of an imperial pint, 1 ⁄ 160 of an imperial gallon or exactly 28.4130625 mL. A US customary fluid ounce is 1 ⁄ 16 of a US liquid pint and 1 ⁄ 128 of a US liquid gallon or exactly 29.5735295625 mL, making it about 4.08% larger than the imperial fluid ounce. A US food labeling fluid ounce is exactly 30 mL.