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Some other chemical substances, such as glycerol and sugar alcohols may also have a sweet taste, but are not classified as sugars.
Diet food substitutes for sugar include aspartame and sucralose, a chlorinated derivative of sucrose.
Originally, people chewed raw sugarcane to extract its sweetness.
Sugarcane was a native of tropical South Asia and Southeast Asia.
Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea).
In the body, sucrose is hydrolysed into the simple sugars fructose and glucose.
In the tradition of Indian medicine (āyurveda), the sugarcane is known by the name Ikṣu and the sugarcane juice is known as Phāṇita.
Its varieties, synonyms and characterics are defined in nighaṇṭus such as the Bhāvaprakāśa (1.6.23, group of sugarcanes).
Longer chains of sugars are called oligosaccharides or polysaccharides.
It drove, in part, colonization of tropical islands and nations where labor-intensive sugarcane plantations and sugar manufacturing could thrive.
The demand for cheap labor to perform the hard work involved in its cultivation and processing increased the demand for the slave trade from Africa (in particular West Africa).
It then became popular and by the 19th century, sugar came to be considered a necessity.
This evolution of taste and demand for sugar as an essential food ingredient unleashed major economic and social changes.