from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. 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. Also called saccharose.

from Wiktionary, Creative Commons Attribution/Share-Alike License

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

from the GNU version of the Collaborative International Dictionary of English

  • n. 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.

from The Century Dictionary and Cyclopedia

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

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

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


from The American Heritage® Dictionary of the English Language, 4th Edition

French sucre, sugar; see sucrase + -ose2.

from Wiktionary, Creative Commons Attribution/Share-Alike License

From French sucre ("sugar"), derivation of Latin saccharum + -ose ("full of").


  • Meanwhile, sucrose is simply consumed by all bacteria, Zehner said.

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  • Well, for one thing, high fructose corn syrup has a substantially worse effect on blood sugar than does the equivalent sweetness in sucrose from sugar cane.


  • Just as sucrose is made of two simple sugars bound together, lactose is made of the two simple sugars glucose and galactose, bound together.

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  • The sugars found in our drinks are made up of the sugars in fruit juice and sucrose, which is needed to ensure that our drinks taste great – without it, they would taste too sharp.

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  • The results are extremely concerning, but few commercial beverages are sweetened only with fructose; most are sweetened with sucrose, which is half glucose and half fructose.

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  • The counterargument is that sucrose, which is half fructose and half glucose, occurs naturally in fruit, and humans have eaten it for thousands of years.


  • Dextrose -- another term for glucose. glucose and fructose together make sucrose, which is commonly known as table sugar.

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  • Table sugar is sucrose, which is half glucose and half fructose.

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  • A food does not have to be made with table sugar called sucrose in order to deliver sugar to the cells.

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  • Table sugar is sucrose, which is made by joining a molecule of glucose with one of fructose.

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