sugar
Sign in to savethumb|Sugars (clockwise from top-left): white refined, unrefined, brown sugar|brown, unprocessed cane sugar
AI overview
Sugar is a sweet-tasting carbohydrate that comes in different forms, ranging from white refined sugar to brown and unprocessed cane sugar. It matters because it's a widely used ingredient in food and beverages and serves as an important source of energy in the human diet.
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Wikidata facts
- Instance of
- commodity
- Subclass of
- colonial goods
- Named after
- -ose
- Image
- Sugar 2xmacro.jpg
Show 5 more facts
- P910
- Category:Sugar
- P1552
- hygroscopy
- P5008
- Wikipedia:Vital articles/Level/4 (2022)
- P1889
- sucrose
- P460
- carbohydrate
Article
36 sectionsContents
- Etymology
- History
- Chemistry
- Monosaccharides
- Disaccharides
- Polysaccharides
- Sources
- Production
- Sugar
- Sugarcane
- Sugar beet
- Refining
- Forms and uses
- Crystal size
- Densities
- Shapes
- Brown sugars
- Liquid sugars
- Burnt sugars and caramels
- Other sweeteners
- Consumption
- Nutrition and flavour
- Health effects
- Obesity and metabolic syndrome
- Cancer
- Cognition
- Tooth decay
- Nutritional displacement
- Recommended dietary intake
- Society and culture
- Gallery
- See also
- References
- Sources
- Further reading
- External links
thumb|Sugars (clockwise from top-left): white refined, unrefined, brown sugar|brown, unprocessed cane sugar
Sugar () is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (two molecules of glucose). White sugar is almost pure sucrose. During digestion, compound sugars are hydrolysed into simple sugars.