sucrose

Added sugars can also be found on the ingredients list, often labeled as glucose, fructose, maltose or sucrose.

“When deprived of light and fed a diet of sucrose in fermentation conditions, this algal strain converts that sucrose into fat, lipids, or algal fat – oil,” he said.

Honey, made from nectar by honeybees, is primarily a mixture of glucose and fructose monosaccharides with some maltose, sucrose and other carbohydrates.

The concept of water-permeation in small molecules was accepted at the time, but it was unclear if aquaporins could permeate larger molecules, such as sucrose.

Allulose provides nearly 70% flavor and sweet taste as sucrose, yet it is minimally metabolized as it passes through the body.