sucroseprovides

Sucrose provides energy and sweetness and is a common ingredient in foods worldwide. Chemically, sucrose is a disaccharide composed of glucose and fructose. It is produced from sugar cane and sugar beets and is refined for use as table sugar and an ingredient in many foods and beverages.

Digestion of sucrose occurs in the small intestine where the enzyme sucrase splits it into glucose and fructose, which are absorbed into the bloodstream. Glucose supplies immediate energy to cells; fructose is metabolized primarily in the liver and can contribute to energy production when needed. Sucrose provides about 4 kilocalories per gram.

It is present naturally in fruits, vegetables, and honey, but refined sugar is the most common source in many diets. In food production, sucrose adds sweetness, affects texture, and promotes browning through caramelization. It can also act as a fermentation substrate in some products.

Excessive intake is associated with dental caries and increased energy intake, which can contribute to weight gain and metabolic risk. Dietary guidelines encourage limiting free sugars; organizations such as the World Health Organization recommend reducing intake to less than 10% of total energy, with a further target below 5% for additional health benefits.

Regulation and labeling vary by country but generally require disclosure of sugar content on nutrition labels. Sucrose is widely traded, and price and availability influence consumption patterns and formulation in the food industry.