sucrose

A crystalline disaccharide of fructose and glucose, C12H22O11, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets, widely used as a sweetener or preservative and in the manufacture of plastics and soaps.

A general name for the sugars identical in composition and in general properties with cane-sugar, having the formula (C12H22O11)n: same as saccharose.

A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.

A disaccharide with formula C12H22O11, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

A complex carbohydrate found in many plants and used as a sweetening agent.