Sucrose is a disaccharide of glucose and fructose units linked by α-1,2-glycosidic bond, commonly known as table sugar from sugarcane or beets. Glucose (aldohexose) and fructose (ketohexose) are its monosaccharide components. These sugars provide sweetness, energy, and participate in caramelization and Maillard browning in foods. Sucrose is highly water-soluble, used as preservative and texture modifier. Glucose and fructose occur naturally in fruits and honey. All are non-reducing or reducing sugars with distinct reactivity. They are central to carbohydrate chemistry and food science with GRAS regulatory status.