Sucrose is a disaccharide composed of glucose and fructose units linked by an α(1→2) glycosidic bond. It is the primary sugar in table sugar derived from sugarcane and sugar beets. In food chemistry, it functions as a sweetener, preservative, and bulking agent, contributing to texture and browning via Maillard reactions and caramelization. Physically, it forms white crystalline solids, is non-reducing, and hydrolyzes to invert sugar in acidic conditions. It plays key roles in energy storage in plants and is widely used in baking, confectionery, and beverages. Sucrose exhibits high solubility in water (about 2000 g/L at 20°C) and is stable under normal storage conditions but decomposes at high temperatures.