Sugars are found in the tissues of most plants. Some other chemical substances, such as ethylene glycol, glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. In the body, compound sugars are hydrolysed into simple sugars. White sugar is a refined form of sucrose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose).
Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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