Difference between revisions of "Sugar"
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A '''sugar''' is a form of [[carbohydrate]]; the most commonly used sugar is a white [[Crystal|crystalline]] [[solid]], [[sucrose]]; used to alter the [[flavor]] and properties ('mouthfeel', preservation, texture) of [[beverage]]s and [[food]]. The "simple" sugars, such as [[glucose]] (which is produced from sucrose by enzymes or acid hydrolysis), are a store of [[potential energy|energy]] which is used by [[biology|biological]] [[Cell (biology)|cell]]s. | A '''sugar''' is a form of [[carbohydrate]]; the most commonly used sugar is a white [[Crystal|crystalline]] [[solid]], [[sucrose]]; used to alter the [[flavor]] and properties ('mouthfeel', preservation, texture) of [[beverage]]s and [[food]]. The "simple" sugars, such as [[glucose]] (which is produced from sucrose by enzymes or acid hydrolysis), are a store of [[potential energy|energy]] which is used by [[biology|biological]] [[Cell (biology)|cell]]s. | ||
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Latest revision as of 19:33, 4 March 2012
A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter 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.
