glucose
Webster Dictionary
a variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose
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lactose
Webster Dictionary
sugar of milk or milk sugar; a crystalline sugar present in milk, and separable from the whey by evaporation and crystallization. It has a slightly sweet taste, is dextrorotary, and is much less soluble in water than either cane sugar or glucose. Formerly called lactin
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muscovado
Webster Dictionary
pertaining to, or of the nature of, unrefined or raw sugar, obtained from the juice of the sugar cane by evaporating and draining off the molasses. Muscovado sugar contains impurities which render it dark colored and moist
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inversion
Webster Dictionary
the act or process by which cane sugar (sucrose), under the action of heat and acids or ferments (as diastase), is broken or split up into grape sugar (dextrose), and fruit sugar (levulose); also, less properly, the process by which starch is converted into grape sugar (dextrose)
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sucrose
Webster Dictionary
a common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. By extension, any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type
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saccharine
Webster Dictionary
of or pertaining to sugar; having the qualities of sugar; producing sugar; sweet; as, a saccharine taste; saccharine matter
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sugar
Webster Dictionary
a sweet white (or brownish yellow) crystalline substance, of a sandy or granular consistency, obtained by crystallizing the evaporated juice of certain plants, as the sugar cane, sorghum, beet root, sugar maple, etc. It is used for seasoning and preserving many kinds of food and drink. Ordinary sugar is essentially sucrose. See the Note below
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dextrose
Webster Dictionary
a sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice
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invertase
(ɪnˈvɜr teɪs, -teɪz)
Random House Webster's College Dictionary
an enzyme that causes the inversion of cane sugar into invert sugar.
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invertin
Webster Dictionary
an unorganized ferment which causes cane sugar to take up a molecule of water and be converted into invert sugar
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candy
Webster Dictionary
to have sugar crystals form in or on; as, fruits preserved in sugar candy after a time
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bagasse
Webster Dictionary
sugar cane, as it comes crushed from the mill. It is then dried and used as fuel. Also extended to the refuse of beetroot sugar
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melado
Webster Dictionary
a mixture of sugar and molasses; crude sugar as it comes from the pans without being drained
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sweetener
(ˈswit n ər)
Random House Webster's College Dictionary
something that sweetens, as sugar or a low-calorie sugar substitute.
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sugar
Webster Dictionary
to impregnate, season, cover, or sprinkle with sugar; to mix sugar with
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sugar-house
Webster Dictionary
a building in which sugar is made or refined; a sugar manufactory
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grapefruit peel
(grapefruit peel)
Princeton's WordNet
strips of grapefruit peel cooked in sugar syrup and coated with sugar
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caramel
Webster Dictionary
burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gravies, etc
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hydroxyacetic acid
(glycolic acid, glycollic acid, hydroxyacetic acid)
Princeton's WordNet
a translucent crystalline compound found in sugar cane and sugar beets and unripe grapes
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glycollic acid
(glycolic acid, glycollic acid, hydroxyacetic acid)
Princeton's WordNet
a translucent crystalline compound found in sugar cane and sugar beets and unripe grapes
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glycolic acid
(glycolic acid, glycollic acid, hydroxyacetic acid)
Princeton's WordNet
a translucent crystalline compound found in sugar cane and sugar beets and unripe grapes
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marshmallow
(marshmallow)
Princeton's WordNet
spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar
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molasses
(molasses)
Princeton's WordNet
thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
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saccharify
(saccharify)
Princeton's WordNet
convert into a simple soluble fermentable sugar by hydrolyzing a sugar derivative or complex carbohydrate
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aspartic acid
(aspartic acid)
Princeton's WordNet
a crystalline amino acid found in proteins and occurring naturally in sugar beets and sugar cane
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lemon peel
(lemon peel)
Princeton's WordNet
strips of lemon peel cooked in sugar and coated with sugar
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crystallized fruit
(candied fruit, succade, crystallized fruit)
Princeton's WordNet
fruit cooked in sugar syrup and encrusted with a sugar crystals
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candied fruit
(candied fruit, succade, crystallized fruit)
Princeton's WordNet
fruit cooked in sugar syrup and encrusted with a sugar crystals
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dry
(dry)
Princeton's WordNet
(of liquor) having a low residual sugar content because of decomposition of sugar during fermentation
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crystallized ginger
(crystallized ginger)
Princeton's WordNet
strips of gingerroot cooked in sugar syrup and coated with sugar
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