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At least where I come from, domestic use sugar is almost entirely sucrose. Glucose and fructose are available but they're very much specialist products (for bak
by david-given 11y ago
At least where I come from, domestic use sugar is almost entirely sucrose. Glucose and fructose are available but they're very much specialist products (for baking, jam-making, etc). They're certainly not something you put into tea.
- awjr 11y agoSucrose breaks down into glucose and fructose. https://en.wikipedia.org/wiki/Sucrose https://en.wikipedia.org/wiki/Sucrose
- yvdriess 11y agosucrose is an 50/50 glucose/fructose combination: https://en.wikipedia.org/wiki/Sucrose https://en.wikipedia.org/wiki/Sucrose But yeah, it's all sucrose except for 'dextro energy' (glucose==grape sugar) or baking.
- abainbridge 11y agoSucrose is composed of glucose and fructose, connected by a single chemical bond. That bond is quickly broken after the sucrose enters your body. As a result your body reacts to sucrose in broadly the same way as it would to a 50-50 mixture of glucose and fructose.