In addition to the classic cane sugar and beet sugar, there are other types of natural sweeteners based on carbohydrates.
The best known is certainly fructose, then that of maple, while palm sugar seems less common. NB. To learn more about fructose, see the dedicated article.
From maple and palm, sugar is extracted differently. In both cases it is necessary to obtain a syrup but, due to the considerable difference linked to the origin of the relative sweet sauce (different part of the plant), the refining process is quite different.
Among other things, especially in recent years, we are witnessing the birth or dissemination of new types of natural sugar; some examples are: syrups (maple, agave, corn etc.), coconut sugar, amasake (sprouted rice) etc.
