Disaccharides

 

 

syrups600011

The sugar component of Golden syrup, Treacle and Molasses is the disaccharide Sucrose. 

The values for Energy (kJ), Carbohydrate and sugar content were obtained from the nutritional information panel on the product purchased. Some of the values however appear to be incorrect. For example Palm sugar has been given an energy value of 1260 kJ/100g and contains 95.2 g of sugar/100g. Each gram of sugar contains 17 kJ. Multiplying 95.2 (the number of grams of sugar in Palm sugar) by 17 kJ gives us a value of 1618.4 kJ, this appears to be a more realistic number.

 Table 2:  A Comparison of Sugars commonly used in Baking 

 Name Containing 

Energy (kJ)

per 100 g 

Carbohydrate

per 100 g 

Sugar

per 100 g 

GI 

Solid (S) or

Liquid (L) 

Disaccharides            
Block palm sugar Sucrose (mostly) 1692  99.5  90.3    S
Cane sugar (Table)  Sucrose  1700  100  100  68 
Caster sugar  Sucrose  1700  100  100   
Coconut palm sugar 

 ~75% Sucrose,

remainder glucose

& fructose

1625  93.4  90.1  35 
Dark brown sugar  Sucrose  1649  96  96   
Dark Muscovado  Sucrose  1615  94.4  NA   
Demerra  Sucrose  1696  99.4  99.4   
Golden syrup  Sucrose  1260  74  74   
Icing sugar  Sucrose  1700  100  100   
Light brown sugar  Sucrose  1670  98  98   
Light Muscovado Sucrose  1679  97.4  NA   
Maple syrup  Sucrose (mostly) 1500  88  88   54
Molasses  Sucrose  1179  68.8  68.8   
Molasses sugar  Sucrose  NA  NA  NA   
Palm sugar 

~94% Sucrose,

minor amounts of

Glucose & Fructose 

1260  95.2  95.2  <30 
Rapadura  Sucrose  1600  86  86   
Raw sugar  Sucrose  1697  99.8  99.8   
Rice Malt syrup 

~45% Maltose,

~52% Maltotriose

& ~3% Glucose

1370  80  55 
Treacle  Sucrose  1210  71  71   
             
Trisaccharides            
Rice Malt syrup  

~45% Maltose,

~52% Maltotriose

& ~3% Glucose

1370  80  55 

# The GI of Rice Malt syrup has been rumoured to be relatively low (various sites on the web). However the GI of maltose is 105, greater than that of glucose. Nearly half of the Rice Malt syrup is maltose and presumably has a corespondingly high GI. The other half of the syrup is maltotriose. During digestion maltotriose breaks down to maltose and glucose and then finally into 3 glucose units.    

The three unrefined sugars are indicated by light blue text. 

NA - Data was not available