Hydrolysis of sucrose yields glucose and fructose. The main ingredients in nectar are sugars in varying proportions of sucrose, glucose, and fructose. The glucose-1-phosphate is then able to bond with fructose yielding sucrose and inorganic phosphate. Hard candy recipes variously call for syrups of sucrose, glucose, or fructose. Xanthan gum is produced by the fermentation of glucose and sucrose. Erythritol is obtained by the fermentation of glucose and sucrose. Sorbitol is about 60% as sweet as sucrose (table sugar). It lives on a wide variety of substrates, including glucose, glycerol, maltose, sucrose, and trehalose. The catalyst was created by carbonization of simple sugars such as glucose and sucrose. These two sugars act as a precursor for sucrose synthesis. Its sweetness derives from a high content of sucrose (99% of total sugars). The sweetness of lactose is 0.2 to 0.4, relative to 1.0 for sucrose. Sugars are transported within the plants in the form of sucrose. Invertase is a sucrase used industrially for the hydrolysis of sucrose to so-called invert sugar. It is a sugar alcohol with half the sweetness of sucrose (table sugar).