Sucrose is widely used in the food and beverage industry as a sweetener due to its pleasant taste and ability to enhance flavor. It is a key ingredient in baking, where it contributes to texture, browning, and moisture retention in products like cakes, cookies, and bread. In confectionery, sucrose is essential for making candies, chocolates, and syrups, providing both sweetness and structure. It also acts as a preservative in jams, jellies, and canned fruits by inhibiting microbial growth. Beyond food, sucrose is used in pharmaceuticals as an excipient to improve the taste and stability of medications, particularly in syrups and chewable tablets. Additionally, it serves as a fermentation substrate in the production of ethanol and other biofuels. In laboratories, sucrose is utilized in density gradient centrifugation for separating biological molecules and cells. Its versatility makes it a valuable compound across various industries.