Sucrose is a disaccharide sugar composed of one glucose and one fructose molecule linked by an α(1→2) glycosidic bond. It is the most common sweetener derived from sugarcane and sugar beets and serves as a primary energy source in human diets. Sucrose is highly soluble in water, forming solutions used in food processing, preservation, and confectionery. It is chemically stable at neutral pH but hydrolyzes under acidic conditions or enzymatic action to produce glucose and fructose (invert sugar). In plants, sucrose functions in carbohydrate transport and storage. Its crystalline form has a melting point of 186°C where it begins to decompose rather than boil. Sucrose contributes to texture, browning via Maillard reactions, and osmotic effects in foods. It is non-volatile and widely recognized for its role in energy metabolism.