Sweeteners & Syrups:

 

Glucose Syrup (40–60 DE)
Used in confectionery, beverages, and baking to prevent crystallization and add smoothness.

Glucose–Fructose Syrup
Sweeter than glucose syrup, commonly used in soft drinks, jams, and dairy desserts.

Crystalline Fructose
Highly sweet and water-soluble. Used in health food, beverages, and low-glycemic recipes.

Maltodextrin
A bland powder used for bulking, thickening, or stabilizing in soups, energy drinks, and infant formulas.