From Wikipedia, the free encyclopedia.
Sucrose is the chemical name of table sugar. Sucrose is a disaccharide; each molecule consists of two "simple" sugars (a glucose and a fructose), called monosaccharides.
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Sucrose is generally extracted from sugar cane or sugar beet and then purified and crystallized. Other (minor) commercial sources are sorghum and sugar maples.
Sucrose has several adverse health effects. The most common is tooth decay, in which bacteria in the mouth turn sucrose into acid that attacks tooth enamel. Sucrose has a high calorie content and is also believed to cause obesity. People with diabetes mellitus need to control their intake of sucrose.
Because of the health effects of sucrose, several substitutes have been developed, although none appear to be as versatile as sugar in cooking and they may have other health consequences.
To do: history, more details on production
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