The compound commonly called table sugar with the formula C₁₂H₂₂O₁₁ is sucrose.
Sucrose is a disaccharide made from one glucose molecule and one fructose molecule joined by a glycosidic bond. Sugar cane and sugar beet are the main commercial sources of the sucrose used in household food products.
During digestion, the enzyme sucrase breaks sucrose into glucose and fructose. This is why sucrose is not the same substance as blood glucose, even though it supplies glucose after digestion. Sucrose is also different from lactose, the principal sugar in milk.
Refined sucrose is usually sold as white granulated sugar, although brown sugars contain sucrose along with varying amounts of molasses. Its sweet taste and ability to preserve or alter texture make it important in baking, confectionery, drinks, and processed foods.