A crystalline, water-soluble sugar obtained from sugarcane, sugar beets and sorghum. Sucrose also forms the greater part of maple sugar. It's sweeter than glucose but not as sweet as fructose. See also sugar.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.