Sucrose

Cane or beet sugar. A disaccharide composed of glucose and fructose.

A sugar, formed of glucose and fructose, found in plants, especially in sugar cane, beet and maple syrup.

The sugar found in sugarcane, beetroot and many fruits, which in common speech is called table sugar or simply sugar.

A disaccharide consisting of one molecule of glucose and one molecule of fructose linked together.

Sucrose is a disaccharide produced from one unit of glucose and one unit of fructose. It is found in high levels in sugar cane and sugar beets from which it is processed to produce table sugar. It is also found in lower amounts in many fruits as well as vegetables and grains. Sucrose is digested to its complementary monosaccharides primarily by the enzyme sucrase, which is secreted at the brush border of the small intestine.

A disaccharide sugar composed of two simple sugars (monosaccharides). Sucrose—better known as table sugar—is made of fructose and glucose. Like other sugars, sucrose is a carbohydrate that serves as a source of energy for the body. Whether eaten as pure sugar or as an additive to foods such as breakfast cereal or desserts, sucrose provides empty calories, meaning calories with no other nutrients.

A carbohydrate consisting of glucose and fructose. Sucrose is the principal constituent of cane sugar and sugar beet; it is the sweetest of the natural dietary carbohydrates. The increasing consumption of sucrose in the last 50 years has coincided with an increase in the incidence of dental caries, diabetes, coronary heart disease, and obesity.

A dissacharide, C12H22O11, obtained from sugarcane, sugar beet, and other sources. In the intestine, it is hydrolyzed to glucose and fructose by sucrase present in the intestinal juice. The monosaccharides resulting from the digestion of sucrose are absorbed by the small intestine and carried to the liver, where they may be converted to glycogen and stored if they are not needed immediately for energy.

Sucrose is a complex carbohydrate composed of glucose and fructose. It is commonly known as table sugar or cane sugar.

The ubiquitous sweetener, commonly known as sugar, is derived from the chemical amalgamation of glucose and fructose. It is obtained from two primary sources: sugar cane and sugar beet. When subjected to a process involving the introduction of acid during cooking, sucrose, the compound responsible for its inherent sweetness, undergoes a transformation. It splits into glucose, which possesses a lesser degree of sweetness, and fructose, which imparts a heightened level of sweetness surpassing that of sucrose.