In general use, non-scientists take "sugar" to mean sucrose,
also called "table sugar" or saccharose, a white crystalline
solid disaccharide. Humans most commonly use sucrose as their sugar
of choice for altering the flavor and properties (such as mouthfeel,
preservation, and texture) of beverages and food. Commercially-produced
table sugar comes either from sugar cane or from sugar beet.
The "simple" sugars, or monosaccharides (such as glucose),
store energy which biological cells use and consume. In a list of
ingredients, any word that ends with "ose" probably denotes
For information on the other sugars, see monosaccharide and disaccharide.
In culinary terms, sugar as a type of food delivers one of the primary
taste sensations, that of sweetness..