Sugar

A sugar is a form of carbohydrate used in the food and drinks industries, and important in biochemistry. Sucrose (also called saccharose) , a white crystalline solid, is the most commonly used sugar for altering the flavor and properties ('mouthfeel', preservation, texture) of beverages and food. The "simple" sugars, such as glucose (which is produced from sucrose by enzymes or acid hydrolysis) , are a store of energy which is used by biological cells.