Sweetening Agents
Confectioneries are defined by the presence of sweeteners, usually sugars. Most common is the disaccharide sucrose. Hydrolysis of sucrose gives a mixture called invert sugar, which is sweeter and is also a common ingredient. Finally confectioneries, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch, these include corn syrup.
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“Luckless is the country in which the symbols of procreation are the objects of shame, while the agents of destruction are honored! And yet you call that member your pudendum, or shameful part, as if there were anything more glorious than creating life, or anything more atrocious than taking it away.”
—Savinien Cyrano De Bergerac (1619–1655)