Linked from

The 47 pages that link to Sucrose, each with the reason it gives.

• StarchCompared with: Unlike starch’s long glucose chains, sucrose is a small, soluble sugar.

• LactoseCompared with: Like lactose, it contains two sugars, but its components and dietary sources differ.

• Reducing sugarCompared with: Its two anomeric carbons are tied up in the glycosidic bond, so sucrose is nonreducing.

• Sugar substituteCompared with: Substitutes are judged by which properties of this familiar sweetener they reproduce.

• TrehaloseCompared with: Sucrose protects seeds as well as trehalose protects yeast, at far lower cost.

• MaltoseCompared with: Unlike maltose, sucrose is nonreducing and contains fructose.

• ErythritolCompared with: Sucrose supplies substantially more energy and behaves differently in cooking than erythritol.

• SorbitolCompared with: Sorbitol is less sweet than sucrose and is absorbed and metabolized differently.

• High-fructose corn syrupCompared with: Comparing its fixed composition with HFCS clarifies that the sweetener is a mixture, not a single sugar.

• MalateCompared with: Plants transport much carbon as sucrose rather than as malate.

• XylitolCompared with: Sucrose supplies more calories and is fermentable by many oral bacteria, unlike xylitol.

• Steviol glycosideCompared with: It provides the familiar caloric sweetness that steviol glycosides replace.

• Acesulfame potassiumCompared with: Acesulfame K tastes sweet at much lower concentrations and contributes virtually no calories.

• MaltitolCompared with: Sucrose is maltitol’s common point of comparison for sweetness, calories, and blood-glucose response.

• LactitolCompared with: Lactitol is less sweet and generally provides fewer calories than sucrose.

• AlluloseCompared with: Sucrose is sweeter and supplies substantially more energy than allulose.