Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 114. Chapters: Glucose, Sorbitol, Fructose, Sucrose, Sucralose, Galactose, Honey, Sugar beet, Malt, Aspartame, Corn syrup, Stevia, Maple sugar, Splenda, High-fructose corn syrup, Sugar substitute, Sugarcane, Anethole, Liquorice, Xylitol, Mannitol, Saccharin, Siraitia grosvenorii, Miraculin, Trehalose, Synsepalum dulcificum, Brazzein, List of unrefined sweeteners, Acesulfame potassium, Lead(II) acetate, Erythritol, Golden syrup, Mabinlin, Monellin, Agave nectar, Thaumatin, Sodium cyclamate, Steviol glycoside, Gynostemma pentaphyllum, Glycyrrhetinic acid, Fructooligosaccharide, Inverted sugar syrup, Glycyrrhizin, Sugar alcohol, Treacle, Curculin, Polyol, Purecircle, Maltose, Neohesperidin dihydrochalcone, Sweet sorghum, Neotame, Maltitol, Isomalt, Tagatose, Lactitol, Birch syrup, Crystalline fructose, Assugrin, Hernandulcin, L-Glucose, Truvia, Rapadura, NutraSweet, Equal, Falernum, Yacon syrup, Amazake, Lugduname, Alitame, Aspartame-acesulfame salt, Phyla dulcis, Perillaldehyde, Sweet'n Low, Osladin, Nib sugar, Powdered sugar, Brown rice syrup, Naringin dihydrochalcone, Pekmez, Canderel, Pentadin, 5-Nitro-2-propoxyaniline, Orgeat syrup, Selligueain A, Suosan, Honey Drop, Volemitol, Shugr, Sucrononic acid, Perillartine, Persipan, Arrope, Mizuame, Cinnamon sugar, Neomogroside, Monatin, Birnenhonig, Rebiana, Siamenoside I, Lycasin, Vanilla sugar, Glucin, Sucrology, Steen's cane syrup, Barley malt syrup, Jallab, Rub, Molasses Sugar, Fruit syrup, Algarrobina, Maltisorb, Dextrose Leavening. Excerpt: Honey (English pronunciation: ) is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties. Honey bees form ...