Which Sugar is Called in What Sugar? A Guide to Common Sweeteners

November 13, 2025 •

4 min read

Over 60 different names for sugar exist, many disguised in ingredient lists. Navigating these terms can be confusing, so understanding which sugar is called in what sugar is essential for informed dietary choices. From the table sugar in your coffee to the natural sweetness in fruit, each has a specific name and origin.

Quick Summary

This guide breaks down the common names and types of sugars, differentiating between simple and complex forms and explaining their sources and uses. It covers table sugar, fruit sugar, milk sugar, and more.

Key Points

Sucrose is Table Sugar: The white, granulated sugar you use is scientifically known as sucrose, a disaccharide made of glucose and fructose.
Glucose is Blood Sugar, Dextrose is Corn Sugar: Glucose is the body's main fuel source; dextrose is the commercial name for glucose derived from cornstarch.
Fructose is Fruit Sugar: Found naturally in fruits and honey, fructose is the sweetest natural sugar.
Lactose is Milk Sugar: Exclusive to milk and dairy, lactose is a disaccharide of glucose and galactose.
Hidden Sugars End in '-ose': Look for ingredients ending in "-ose," like maltose, sucrose, and dextrose, to spot added sugars on food labels.
Natural vs. Added Sugars: Sugars in whole foods like fruit come with fiber, slowing absorption, unlike added sugars in processed foods.

Deciphering the Sweet Language of Sugars

Sugars are a broad class of sweet-tasting, soluble carbohydrates that play a vital role in human metabolism and food production. However, the terminology can be confusing, with many sugars having both a common name and a scientific name. For instance, the white granulated sugar used daily is not just "sugar"; it has a specific scientific name. Breaking down this terminology is the first step toward understanding what we consume and how it affects our bodies.

The Monosaccharides: Single Sugar Units

Monosaccharides are the simplest forms of sugar, serving as the building blocks for more complex carbohydrates. These are what your body readily absorbs for energy.

Glucose: Often called "blood sugar" because it circulates in the blood and is the body's primary energy source. Dextrose is the name for glucose manufactured from starches, often found in sports drinks and processed foods.
Fructose: Known as "fruit sugar" and found naturally in fruits, honey, and many root vegetables. It is the sweetest of the natural sugars and is metabolized primarily by the liver.
Galactose: This monosaccharide is not typically found free in nature but is a component of milk sugar, or lactose.

The Disaccharides: Double Sugars

Disaccharides are formed when two monosaccharides bond together. The body must first break these down into simple sugars before they can be absorbed.

Sucrose: This is the most common sugar, known as "table sugar." It is a disaccharide made of one molecule of glucose and one molecule of fructose. It is commercially produced from sugarcane and sugar beets.
Lactose: Referred to as "milk sugar," lactose is found in milk and dairy products. It is composed of a glucose molecule and a galactose molecule. Individuals with lactose intolerance lack the enzyme, lactase, needed to break it down.
Maltose: Also known as "malt sugar," maltose is made of two glucose molecules bonded together. It is found in sprouted grains like barley and is often a byproduct of starch breakdown.

Specialty Sugars and Syrups

Beyond the basic chemical compounds, many commercially used sweeteners have unique origins and properties.

High-Fructose Corn Syrup (HFCS): This is a man-made sweetener processed from corn starch. It is not a single sugar but a mix of fructose and glucose.
Maple Syrup: A natural sweetener from the sap of maple trees. It is primarily composed of sucrose.
Honey: Produced by bees from the nectar of flowers, honey is a natural sweetener that is a mixture of fructose and glucose.
Brown Sugar: This is refined white sugar (sucrose) with molasses added back to it. It gets its color, moisture, and distinct flavor from the molasses.

Comparison Table: Common Sugars and Their Names


Common Name	Scientific Name / Type	Source	Key Characteristics
Table Sugar	Sucrose (Disaccharide)	Sugarcane, Sugar Beets	Standard crystalline sugar, composed of glucose + fructose.
Fruit Sugar	Fructose (Monosaccharide)	Fruits, Honey, Vegetables	Sweetest natural sugar, metabolized by the liver.
Blood Sugar	Glucose (Monosaccharide)	Honey, Grains, Fruits	The body's primary energy source; chemically identical to dextrose.
Corn Sugar	Dextrose (Monosaccharide)	Cornstarch	The commercial name for glucose derived from corn.
Milk Sugar	Lactose (Disaccharide)	Milk and Dairy Products	Composed of glucose + galactose; requires lactase to digest.
Malt Sugar	Maltose (Disaccharide)	Sprouted Grains	Consists of two glucose units; used in brewing.
Powdered Sugar	Confectioner's Sugar (Sucrose)	Refined Sugar	Finely ground sucrose mixed with a small amount of cornstarch.

Understanding the Implications of Different Sugars

Beyond the chemical names, understanding the form and source of sugar is crucial for health. Naturally occurring sugars in whole foods like fruit come with fiber, which slows absorption. This contrasts with added sugars in processed foods and drinks, which offer little nutritional value beyond calories. This difference impacts blood sugar levels and overall metabolic health. The FDA's push for clearer labeling of added sugars helps consumers identify and limit these sources. For more information on reading food labels, you can visit the American Heart Association's guide on added sugars. Knowing how to spot different sugars, whether they end in "-ose" or are disguised as syrups and concentrates, empowers consumers to make more informed choices.

Conclusion: Clarity in Sweetness

Knowing which sugar is called in what sugar provides a clearer picture of dietary intake. From the monosaccharides that serve as pure fuel to the disaccharides that form everyday table sugar, each has a specific role and source. The key takeaway is to look beyond the generic term "sugar" and recognize the various scientific and commercial names that appear on food labels. By understanding the distinction between natural sugars in whole foods and added sugars in processed products, individuals can better manage their intake and support their overall health.

Frequently Asked Questions

Glucose is the scientific term for the sugar that circulates in your blood, while dextrose is the name for commercially manufactured glucose, often derived from cornstarch.

Table sugar is scientifically known as sucrose, which is a disaccharide made up of one molecule of glucose and one molecule of fructose.

Fructose, or fruit sugar, is a naturally occurring monosaccharide found in fruits, honey, and root vegetables.

Milk sugar is called lactose. It is a disaccharide composed of glucose and galactose and is found in milk and other dairy products.

No, sugars ending in '-ose' are not the same. It is a chemical suffix indicating a carbohydrate. For example, sucrose, fructose, and lactose are all distinct sugars.

Added sugars are sugars or syrups added to foods during processing or preparation. They are different from naturally occurring sugars found in foods like fruit and milk.

Fructose is the sweetest of the naturally occurring sugars. Its sweetness can be perceived earlier and more intensely than sucrose or glucose.