Sucrose is a type of sugar that is composed of glucose and fructose subunits, making it a disaccharide. It is produced naturally in plants and is the main constituent of white sugar. Sucrose can be found in various amounts in plants like fruits, vegetables, and nuts, and it is also produced commercially from sugar cane and sugar beets. Sucrose is used as a sweetener in many foods, including biscuits, cookies, cakes, pies, candy, and ice cream and sorbets. It can also act as a food preservative when used in sufficient concentrations. Sucrose is classified as a non-reducing sugar since it contains no anomeric hydroxyl groups. When consumed, sucrose is broken down into equal parts glucose and fructose, and glucose is taken up by our cells with the help of insulin, while fructose is handled in the liver and does not need insulin to be absorbed. Sucrose is metabolized to release about 4 calories of energy per gram.