Sugar exists in many forms, from simple monosaccharides to complex refined products. Each type has distinct characteristics, sources, and applications in both nature and human use.
Simple Sugars (Monosaccharides)
The building blocks of all carbohydrates, these single-molecule sugars are the most basic form.
Glucose
C₆H₁₂O₆Also known as: Dextrose, blood sugar
Source: Fruits, vegetables, honey; produced by photosynthesis in plants
Characteristics: The primary energy source for cells. Circulates in bloodstream and is essential for brain function. Less sweet than table sugar.
Role: The body's preferred fuel source; all digestible carbohydrates ultimately convert to glucose for energy.
Fructose
C₆H₁₂O₆Also known as: Fruit sugar
Source: Fruits, honey, some vegetables, agave
Characteristics: Sweeter than glucose and sucrose. Metabolized primarily in the liver. Occurs naturally in whole fruits alongside fiber and nutrients.
Role: Provides sweetness in natural foods; modern processed foods may contain isolated fructose in various forms.
Galactose
C₆H₁₂O₆Source: Dairy products (as part of lactose)
Characteristics: Rarely found free in nature; usually bonded to glucose as lactose. Converted to glucose in the liver.
Role: Important for cellular structures and brain development; metabolized differently than glucose.
Double Sugars (Disaccharides)
Two monosaccharides bonded together, requiring enzymatic breakdown during digestion.
Sucrose
C₁₂H₂₂O₁₁Also known as: Table sugar, cane sugar, beet sugar
Composition: One glucose + one fructose molecule
Source: Sugarcane, sugar beets, some fruits
Characteristics: The most common form of refined sugar. Neutral pH, highly soluble, crystallizes readily.
Processing: Extracted from plants, purified through multiple stages to create white crystals.
Lactose
C₁₂H₂₂O₁₁Also known as: Milk sugar
Composition: One glucose + one galactose molecule
Source: Mammalian milk
Characteristics: Less sweet than sucrose. Requires lactase enzyme for digestion; lactose intolerance occurs when this enzyme is insufficient.
Role: Primary carbohydrate in milk, providing energy for infant mammals.
Maltose
C₁₂H₂₂O₁₁Also known as: Malt sugar
Composition: Two glucose molecules
Source: Germinating grains, formed during starch digestion
Characteristics: Produced when enzymes break down starch. Less sweet than sucrose.
Applications: Brewing, malted products, produced during digestion of starchy foods.
Refined Sugar Products
Commercial sugar forms created through various processing and refining methods.
White Granulated Sugar
Processing: Highly refined to remove all molasses, creating pure white crystals
Composition: 99.9% sucrose
Characteristics: Neutral flavor, fine to medium crystals, long shelf life
Uses: Universal sweetener for cooking, baking, beverages
Brown Sugar
Processing: White sugar with molasses added back, or less-refined sugar retaining natural molasses
Composition: 95-97% sucrose, plus molasses containing minerals and moisture
Characteristics: Moist texture, caramel notes, light to dark varieties
Uses: Baking, glazes, sauces where moisture and flavor complexity are desired
Powdered Sugar
Also known as: Confectioner's sugar, icing sugar
Processing: Granulated sugar ground to fine powder, often with cornstarch to prevent clumping
Characteristics: Dissolves instantly, creates smooth textures
Uses: Frostings, icings, dusting, delicate baked goods
Raw Sugar
Examples: Turbinado, demerara, muscovado
Processing: Less refined, retaining some natural molasses
Characteristics: Larger crystals, golden to brown color, subtle molasses flavor
Note: "Raw" is relative—all commercial sugar undergoes some processing for safety and purity
Important Context
All sugars, regardless of source or processing level, provide similar calories per gram (approximately 4 calories). The distinction between "natural" and "refined" sugars is primarily about processing methods and accompanying nutrients, not fundamental chemical differences in the sugar molecules themselves.
Sugars naturally present in whole foods like fruits come with fiber, vitamins, minerals, and other beneficial compounds. Isolated sugars—whether from cane, beets, honey, or agave—lack these additional nutritional components.