Sugar is an organic crystalline, sweet substance that belongs to disaccharides, produced by processing various plants. It is a chemical compound consisting of one molecule of glucose and one molecule of fructose as a product of photosynthesis in 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 hydrolyzes in acid or alkaline solutions and in specific enzymes, separating into the polysaccharides that it consists of. Sweets typically contain sugar.