Girl With Sweets

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.