Sugar is an organic crystalline sweetener that belongs to disaccharides, produced from the processing of various plants. It is a chemical compound of one glucose molecule and one fructose molecule as a product of the photosynthesis of plant cells.

Its molecular chemical formula is C12H22O11, and in its pure form, it is white and colorless. When heated above 200 °C, it turns into a sticky mass with a brown color and a bitter taste, called caramel.

Like all polysaccharides, it is hydrolyzed in acidic or basic solutions and in particular enzymes, thus separating into the polysaccharides that comprise it. Sweets typically contain sugar.