Tag: Sugar vs fructose

Sucrose, the common table sugar used worldwide, is indeed a disaccharide composed of exactly 50% glucose and 50% fructose. This chemical makeup fundamentally influences how the human body processes and utilizes this ubiquitous sweetener, contrary to many popular misconceptions about sugar varieties.

Fructose is roughly 1.5 times sweeter than sugar (sucrose), a fact that has a significant impact on both food manufacturing and consumer health. This difference in perceived sweetness is rooted in the unique molecular structure of fructose and how it interacts with our taste receptors.

According to the International Food Information Council, fructose is a type of sugar known as a monosaccharide, while common table sugar, or sucrose, is a disaccharide made of both glucose and fructose. This foundational chemical distinction explains their differing metabolic pathways and impacts on health.