Cerelose® — see Dextrose ®Trademark of Corn Products Co.
Clintose® — see Dextrose ®Trademark of Archer Daniels Midland Co.
Corn Syrup — is not a sucrose product at all, but rather a purified, concentrated solution obtained from the hydrolysis of corn starch. There are many corn syrups, of varying viscosity and sweetness, although none is as sweet as a sugar solution of equal solids. Corn syrups perform many roles in foods and beverages: imparting thickness and mouthfeel, controlling ice crystallization in frozen desserts, acting as a bulking agent, and so forth.
Corn syrups are classified according to their dextrose equivalents (D.E.), a rough measure of sweetness; and Baume’, a measure of thickness or solids. The most common corn syrup in commercial use is 42 DE, 43 Baume’, and called "regular" confectioners corn syrup.
Corn Syrup Solids — dried corn syrup, used by food processors who need the functional characteristics of liquid corn syrup in a dry form. Available in a variety of forms.
Fructose — a nonsucrose "sugar" which occurs naturally in most plants and fruits, and in honey. It is produced commercially from corn, and is available in crystal and powdered forms. It is a close relative of the liquid sweetener, high fructose corn syrup (HFCS). Fructose is the sweetest of all natural sugars, up to 1.7 times as sweet as sucrose. Also called "levulose" and "fruit sugar." It is used as a sweetener, especially in dietetic foods, because gram-for-gram, it imparts more sweetness than any other natural sweetener. Fructose also has valuable humectant properties.
Dextrose — a nonsucrose "sugar" which occurs naturally in many plants, fruits and in honey. In animals, dextrose (also called "glucose" and "grape sugar") is a vital constituent of the blood, and is directly metabolized for immediate energy needs. Dextrose is used in food and beverages as a sweetener (it’s about 3/4 as sweet as sucrose), a browning agent, a humectant, and a fermentation substrate. It is available in liquid (bulk only) and dry forms.
High Fructose Corn Syrup (HFCS) — an enzymatically modified, crystal clear corn syrup with sweetness (and calories) approximately equal to that of a sugar solution. Although HFCS is not a sucrose product, it performs many of the same functions as sugar, chiefly the "clean" sweetening of beverages, pickles, ketchup, dairy products, baked goods, and a host of food and liquid products. (Nearly every full calorie soft drink produced in the U.S. is sweetened with HFCS). HFCS is usually sold at a price considerably below sugar, hence its popularity.
Maltodextrins — similar to, but generally less sweet than, corn syrup solids, commonly used as a bulking agent.
Staleydex® — see Dextrose ®Trademark of A.E. Staley manufacturing Co.