Sucrose vs. Sorbitol

Sucrosenoun

(carbohydrate) A disaccharide with formula C12H22O11, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

Sucrosenoun

A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.

Sucrosenoun

a complex carbohydrate found in many plants and used as a sweetening agent

Sucrose

Sucrose is made up of one molecule of glucose and one molecule of fructose joined together. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose.

Sorbitolnoun

(organic chemistry) A sugar alcohol (2R,3S,4S,5S)-hexane-1,2,3,4,5,6-hexol used as an artificial sweetener

Sorbitol

Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH).