: a sweet crystalline dextrorotatory nonreducing disaccharide sugar C12H22O11 that occurs naturally in most plants and is obtained commercially especially from sugarcane or sugar beets
Organic compound, colourless, sweet-tasting crystals that dissolve in water. Sucrose (CHO) is a disaccharide; hydrolysis, by the enzyme invertase, yields invert sugar (so called because the hydrolysis results in an inversion of the rotation of plane polarized light), a 50:50 mixture of fructose and glucose, its two constituent monosaccharides. Sucrose occurs naturally in sugarcane, sugar beets, sugar-maple sap, dates, and honey. It is produced commercially in large amounts (especially from sugarcane and sugar beets) and is used almost entirely as food. See alsosugar.