Sucrose is widely used in the food and beverage industry as a sweetening agent due to its pleasant taste and ability to enhance flavors. It is a key ingredient in baked goods, confectionery, and desserts, providing texture, moisture retention, and browning during cooking. In beverages, it acts as a natural sweetener and stabilizer. Beyond food, sucrose is utilized in pharmaceutical formulations as an excipient to improve the taste of medicines and as a bulking agent in tablets and syrups. It also plays a role in biotechnology and microbiology as a carbon source in culture media for growing microorganisms. Additionally, sucrose is used in the production of biofuels and as a preservative in certain processed foods. Its versatility makes it a valuable compound across various industries.