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Sugar, primarily derived from sugarcane and sugar beets, is a carbohydrate essential for various culinary applications, including baking and candy making. It is categorized into four main types: granulated, brown, liquid, and invert sugar, each serving unique purposes based on their characteristics. Additionally, sugars are classified into monosaccharides and disaccharides, with various types such as fructose, glucose, and sucrose found in different food sources.

Author

Geeta Khyadi

Language

EN