A table showing the sugar components of coco palm sugar. Unlike cane sugar, coco palm sugar also contains fructose and glucose in it. Fructose and glucose are known together as invert sugar. These two are said to be a factor that gives coco palm sugar its complex sweet taste.
Invert sugars are produced by the splitting of sucrose, commonly by the action of microorganisms and naturally occurring acids. Some of the sucrose in sap is converted to invert sugar as a result of microbial fermentation during handling and processing.
| Sugar Component (%) | |||
| Invert Sugars | |||
| Sugar Type | Sucrose | Fructose | Glucose |
| Coco Palm Sugar 1 | 84.98 | 2.9 | 2 |
| Standard Grade – Cane Sugar 2 | 99.7 | - | - |
| Premium Grade – Cane Sugar 2 | 99.8 | - | - |
| Boltler's Grade – Cane Sugar 2 | 99.9 | - | - |
| Factory Grade – Cane Sugar 2 | 99.5 | - | - |
| Dark A, Maple Syrup3 | 66.2 | 0.3 | 0.7 |
1 Analyzed by the Sugar Regulatory Administration, November 2006
2 Cane sugar: source of data: Philippine National Standards 1098:1998
3 Analyzed by the Proctor Maple Research Center, University of Vermont, 2006
