When fructose and glucose are bonded together, they form sucrose, or table sugar. This carbohydrate is naturally present in all fruits and vegetables. Sugar cane and sugar beets are the main sources of sucrose processed and marketed to the public.
The formula for sucrose is easy to spot: It consists of the six-carbon sugar glucose chemically bonded to the five-carbon sugar fructose. The most abundant sugar in nature, sucrose, is popular because it tastes good and is easy and cheap to produce, states the Colorado State University Extension. Sucrose also gives rise to other sweet products such as brown sugar and molasses. The enzyme sucrase, which is secreted by the small intestine, breaks down sucrose into its monosaccharide constituents.