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<blockquote data-quote="mpe" data-source="post: 448070" data-attributes="member: 60109"><p>Actually they are not equal. Since what really matters is GLUCOSE.</p><p></p><p>There is MORE "sugar" in the compounds food labels don't call "sugars" than those they do. This is because when sugar molecures are joined together a water molecule is produced. Thus: </p><p>100g of glucose equals 95g of maltose and 5g of water.</p><p>100g of glucose equals 90g of amylopectin/amylose and 10g of water.</p><p></p><p>Effectivly disaccharides are 105% sugar, polysaccharides are 111.1% sugar with oligosaccharides at least 107% sugar (depending on the chain length).</p><p></p><p>Amylum (starch) is a mixture of amylopectin and amylose. It often makes up ALL of the non "sugar" carbohydrates on food labels.</p><p>Fairly common in "low calorie sweetners" and "sugar free" sweets are glucose oligosaccharides. (A common give away is when the label says 95+% carbohydrate.)</p><p></p><p>Sucrose, which is commonly called "sugar" is only 53% glucose. Since it's a disaccharide of glucose and fructose.</p></blockquote><p></p>
[QUOTE="mpe, post: 448070, member: 60109"] Actually they are not equal. Since what really matters is GLUCOSE. There is MORE "sugar" in the compounds food labels don't call "sugars" than those they do. This is because when sugar molecures are joined together a water molecule is produced. Thus: 100g of glucose equals 95g of maltose and 5g of water. 100g of glucose equals 90g of amylopectin/amylose and 10g of water. Effectivly disaccharides are 105% sugar, polysaccharides are 111.1% sugar with oligosaccharides at least 107% sugar (depending on the chain length). Amylum (starch) is a mixture of amylopectin and amylose. It often makes up ALL of the non "sugar" carbohydrates on food labels. Fairly common in "low calorie sweetners" and "sugar free" sweets are glucose oligosaccharides. (A common give away is when the label says 95+% carbohydrate.) Sucrose, which is commonly called "sugar" is only 53% glucose. Since it's a disaccharide of glucose and fructose. [/QUOTE]
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