Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A sweetening agent for food. Table sugar can stimulate the production of fat in the body, apart from its calorie content in the diet, and may be particularly fat-producing in women on the "pill". Sugar is used also as a starting agent in fermentation production, in pharmacy as a preservative, as an antioxidant (in form of invert sugar), as a demulcent, as substitute for glycerol, as coating for tablets. No known toxicity.
is a disaccharide made of glucose and fructose. It primarily comes from cane sugar or beet sugar. It is what Americans call "table sugar".
http://ific.org/glossary/index.cfm Accessed March 2007. International Food Information Council.
Sucrose, a type of sugar, is a diglyceride composed of glucose and fructose
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Cane sugar or beet sugar. A disaccharide composed of a molecule of glucose linked to one of fructose (alpha-D-glucopyranosyl Beta-fructofuranoside or Beta-D-fructofuranosyl alpha-D-glucopyranoside (C12H22O11)); these two monosaccharides are formed by the hydrolyzis of sucrose. Crude brown sugar is 97% carbohydrate, and contains, per 100g, 1g water, 0.2g protein, 2 mg Fe, 0.02mg vitamin B1, 0.1mg vitamin B2, 0.3mg nicotinic acid. Refined white sugar is close to 100% pure and contains no minerals or vitamins.