Invert Sugar is a mixture of dextrose and levulose. It can be prepared from cane sugar by the action of ferments, or by boiling. Inversion goes on rapidly if cane sugar is boiled with fruit juice. A large proportion of cane sugar is converted into invert sugar in the process of jam-making. Honey is "an invert sugar" prepared by bees from the cane sugar of flowers; the insect transforms a part of the sugar into dextrose. Honey is a vegetable product manufactured by an insect, and contains besides the sugar - wax, gum, pigment, and odorous substances. Honey was more in demand for sweetening before the discovery of sugar-refining. It is a wholesome, fattening food. Artificial honeycombs are now made from paraffin stamped into cells, which allows the bees more time for the storage of honey. Run honey is mixed with fluid glucose and sold as honey; it is innocuous, but should be sold at a cheaper rate. Honey gathered from poisonous flowers has occasioned symptoms of poisoning.

Saccharin and dulcin (sucrol) are chemical substitutes for sugar. They have many hundred times the sweetening power of sugar, but are of no use as foods. They are used to replace sugar as a flavouring agent in diabetes, gout, and obesity.