This page groups the sugars that snack labels list. Besides ordinary sugar (sucrose, from cane or beet) and finer forms of it such as icing sugar, they include the sugars made by breaking down starch: glucose, also sold as dextrose, maltose, and glucose, starch and fructose syrups. Each has its own page; this one lists every snack that contains any of them.
Glucose and starch syrups are made by breaking down corn, cassava or wheat starch with acids or enzymes; the further the breakdown goes, the sweeter the syrup. Fructose syrups are glucose syrups in which part of the glucose has been turned into fructose, which tastes sweeter. Snack makers use these syrups alongside sugar because they keep cakes and fillings soft and moist and stop sugar from crystallising, as in Euro Cake - Hokkaido Milk and Today Snowball Cake With Milk Cream. Dextrose, which is glucose in crystals, sweetens the creams of wafers such as Lausanne - Wafer Filled With Milk Cream.
All of these count as total sugars on the nutrition label. Low-calorie sweeteners such as aspartame, sucralose and sugar alcohols are under sugar substitute, and lactose, the sugar in milk, is under milk.
