sugar (or

Sugar is a simple carbohydrate belonging to the disaccharide family, most commonly referring to sucrose (C₁₂H₂₂O₁₁), a crystalline compound derived from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris). Sucrose consists of one glucose and one fructose molecule bonded together. In its refined form, sugar appears as white, granulated crystals with a sweet taste and is produced through extraction, clarification, and crystallization processes. Other common sugars include glucose (dextrose), fructose (fruit sugar), and lactose (milk sugar), each with distinct crystalline structures and sweetness profiles.

The molecular composition and crystal size vary based on processing methods, resulting in different forms such as granulated, powdered, brown, and liquid sugars, each imparting distinct textural and flavor characteristics to foods.

Sugar functions as both a sweetening agent and a structural component in cooking and baking. It is essential in confectionery, desserts, beverages, and preserved goods, where it contributes sweetness, browning (through caramelization), moisture retention, and bulk. In baking, sugar affects gluten development, crumb structure, and crust color through the Maillard reaction. It is used in savory cooking to balance acidity, enhance umami, and caramelize proteins. Beyond flavor, sugar serves as a preservative in jams, syrups, and pickled goods, and is integral to fermentation in breads and beverages.