Sugar with sucrose as the main component is divided into: rock sugar, white sugar, cotton sugar and brown sugar (also called brown sugar or brown sugar) according to the purity from high to low. The content of sucrose in beets and sugar cane The most abundant, commonly used white sugar and brown sugar are sucrose.

Common sucrose and its processed products mainly include brown sugar (also known as brown sugar, granulated sugar, purple granulated sugar, brown sugar, brown sugar), white granulated sugar, soft white sugar, single crystal rock sugar, and polycrystalline rock sugar ( Also known as old rock sugar, white rock sugar, yellow rock sugar), cube sugar, etc.

Sweets: tea, coffee, potions, pills and other soft drinks, candies, biscuits, pastries, cured meats, seasonings, goods, commodities, futures

The raw material of sucrose is mainly sugar cane ( Saccharum spp.) and sugar beet (Beta vulgaris). Crush sugar cane or beets with a machine, collect the sugar juice, filter it and treat it with lime to remove impurities, and then bleach it with sulfur dioxide; boil the treated sugar juice, remove the impurities that sink to the bottom, and scrape off the foam that floats to the surface. , then turn off the heat and wait until the syrup crystallizes into sucrose.

Basically all sugary foods contain sucrose.