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Definition of Added Sugars

Leading authorities around the world including United States, United Kingdom, Australia and New Zealand clearly identify sucrose, corn syrup solids, glucose syrup solids and similar ingredients as added sugars. See for yourself from the list below:

Malaysian Ministry of Health

“Pada label makanan, gula boleh disenaraikan sebagai sukrosa (sucrose), fruktosa (fructose), sorbitol, manitol (mannitol), sirap jagung (corn syrup), madu (honey), malt, ekstrak malt (malt extract), maltosa (maltose), ekstrak beras (rice extract), molas (molasses) , golden syrup dan inverted sugar .”

Food Standards Australia New Zealand

“Sugars means –

  • hexose monosaccharides and disaccharides, including dextrose,
  • fructose, sucrose and lactose; or
  • starch hydrolysate; or
  • glucose syrups, maltodextrin and similar products; or
  • products derived at a sugar refinery, including brown sugar and
  • molasses; or
  • icing sugar; or
  • invert sugar; or
  • fruit sugar syrup”

Choices International Foundation

“Examples of sugars and sugar containing ingredients that are considered as “added sugars”:

  • monosaccharides: glucose/dextrose, (liquid) fructose, galactose;
  • disaccharides: sucrose, lactose, maltose, trehalose;
  • sugars: white sugar, brown sugar, raw sugar, invert sugar, granulated sugar, powdered/solved sugar, fruit sugar, etc.;
  • polyols: xylitol, mannitol, etc.;
  • syrups: (dried) corn syrup, corn syrup high in fructose, malt syrup, maple syrup, pancake syrup, fructose/glucose syrup, starch syrup, brown-rice syrup, etc.;
  • miscellaneous: honey, malt, molasses, fruit and vegetable extracts (of which one or more components of fruit or vegetables are used), fruit concentrates except lemon juice concentrates (> 2 x concentrated).”

United Kingdom Food Standards Agency

“Added sugars is defined as any mono- or disaccharide or any other food used for its sweetening properties. This would include, but is not exclusively limited to: sucrose, fructose, glucose, glucose syrups, fructose-glucose syrups, corn syrups, invert sugar, honey, maple syrup, malt extract, dextrose, fruit juices, deionised fruit juices, lactose, maltose, high maltose syrups, Agave syrup, dextrin and maltodextrin.”

National Academy of Sciences. Food and Nutrition Board, United States

“Specifically, added sugars include white sugar, brown sugar, raw sugar, corn syrup, corn-syrup solids, high-fructose corn syrup, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, honey, molasses, anhydrous dextrose, and crystal dextrose. Added sugars do not include naturally occurring sugars such as lactose in milk or fructose in fruits.”

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