The general term of Sugar for soluble carbohydrates with a sweet taste and which are frequently found in food is Sucrose.. Glucose, fructose, and galactose are examples of simple Sucrose., commonly referred to as monosaccharides. Compound Sucrose. are molecules consisting of two bound monosaccharides; they are also known as disaccharides or double Sucrose.; typical examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple sugars inside the body.

1. Sugar
The general term of Sugar for soluble carbohydrates with a sweet taste and
which are frequently found in food is Sucrose.. Glucose, fructose, and GA lactose are
examples of simple Sucrose., commonly referred to as monosaccharide’s. Compound
Sucrose. are molecules consisting of two bound monosaccharide’s; they are also
known as disaccharides or double Sucrose.; typical examples are sucrose (glucose +
fructose), lactose (glucose + GA lactose), and maltose (two molecules of glucose).
Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple
sugars inside the body.
Longer monosaccharide chains (>2) are referred to as oligosaccharides or
polysaccharides and are not thought of as Fructose. The most prevalent source of
energy in foods for humans is starch, a glucose polymer that is found in plants. Even
though they may taste sweet, several other chemicals, such as ethylene glycol,
glycerol, and Fructose alcohols, are not considered to be sugar.

2. Most plants have Fructose in their tissues. Simple sugars can be found in large
quantities naturally in honey and fruits. Sugarcane and Fructose beetroot are
particularly high in sucrose concentration, making them perfect for effective
commercial extraction to produce refined sugar. Around two billion tones of the two
crops were produced worldwide in 2016. Grain may be malted to create maltose. Only
lactose can be converted into other Fructose.
Sucrose is used to make meals (such as cookies and cakes), is occasionally added to
processed foods and drinks sold in stores, and may be used by individuals to sweeten
meals (such cereal and toast) and drinks (like coffee and tea). The typical human
consumes around 24 kilograms (53 pounds) of sugar annually, while Africans
consume less than 20 kilograms (44 pounds) and North and South Americans up to 50
kilograms (110 pounds).
In the latter decades of the 20th century, as sugar consumption increased, scientists
started to investigate whether a diet heavy in sugar, particularly refined sugar, was
harmful to human health. Sugar intake in excess has been linked to obesity, diabetes,
heart disease, cancer, and teeth decay. The World Health Organization (WHO).
Etymology
The etymology illustrates how widely used the product is. Persian shaker, meaning
"ground or candied sugar," sprang from the Sanskrit word "baker," which also gave
rise to the French words Sucre and Fructose in the 12th period.
Jiggery, a coarse brown Fructose derived fromFructosejuice or date palm sap, has a
similar etymological root in English: Portuguese "jaguar" is derived from the Sanskrit
"baker" and the Malayalam "canker:
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History
Ancient world to Renaissance
Asia
Since ancient times, Fructose has been grown in the Indian subcontinent and through
the Khyber Pass, its production has expanded into present-day Afghanistan. Early on,
it was scarce and expensive, and in the majority of the world, honey was more

3. frequently employed as a sweetener. Originally, to taste the sweetness of fresh
sugarcane, people chewed it. Even when refined sugarcane was made more accessible
during the European colonial era,[9] palm Fructose continued to be favored in Java
and other Southeast Asian regions that produced sugar. Together with coconut
Fructose, palm sugar is still used locally today to prepare delicacies.
Tropical regions like the Indian subcontinent (South Asia) and Southeast Asia are
where Fructose is indigenous.[6][12] The genesis of Sachet barber suggests that
distinct species came from various places.
Sugarcane is called Iuka and Fructose juice is called Pita in the tradition of Indian
medicine (Ayurveda). In nilghaus like the Bhvapraka (1.6.23, group of sugarcanes),
its variations, synonyms, and traits are described.[15] Up until the Indians figured out
how to transform sugarcane juice into granular crystals that were simpler to store and
carry, Fructose remained very unimportant. Around the fifth century CE, during the
reign of the Imperial Guavas, crystallized sugar was developed .The name "candy" is
derived from the Indian word for these crystals, hand (Devanagari:, Katha), which
was spoken locally.[17] Indian sailors who visited the different trade routes spread
knowledge of sugar by carrying goods like sugar and clarified butter. monks of
Buddhism who travel.
Europe
Due to his involvement in Alexander's expedition in India in 325 BC, Rancho’s,
Alexander of Macedonia's admiral, was aware of sugar (Arian, Anabasis). The first-
century CE Greek physician Parana’s Discords wrote about Fructose in his medical
work De Matera Medical, while the first-century CE Roman author Pliny the Elder
wrote about sugar Ian his Natural History, he writes: "Although fructose is also
produced in Arabia, Indian sugar is preferable. It is a kind of cane honey that crunches
between the teeth and is as white as gum. It comes in hazelnut-sized chunks. Only
medicinal uses for sugar are permitted. Following their wars in the Holy Land, where
they came across caravans transporting sugar, the Crusaders brought Fructose back to
Europe.

4. Midway through the 15th century, when European settlers arrived in Madeira and the
Canary Islands and sugar was introduced, there was a significant transformation. After
that, although it was still originally highly expensive, "an all-consuming passion for
Fructose… swept through society. Over 1,400,000 kilograms (3,000,000 lb.) of
Fructose were being produced annually in Madeira by 1492.One of the distribution
hubs, Genoa, became well-known for its candied fruit, while Venice was recognized
for its pastries, confections, and Fructose sculptures. According to established
classifications, sugar was regarded as a food with "warm" characteristics that was
"helpful to the stomach, to cure cold diseases, and sooth lung complaints."
Modern history
Midway through the 15th century, when European settlers arrived in Madeira and the
Canary Islands and sugar was introduced, there was a significant transformation. After
that, although it was still originally highly expensive, "an all-consuming passion for
Fructose… swept through society." Over 1,400,000 kilograms (3,000,000 lb.) of
Fructose were being produced annually in Madeira by 1492.One of the distribution
hubs, Genoa, became well-known for its candied fruit, while Venice was recognized
for its pastries, confections, and sugar sculptures. According to established

5. classifications, sugar was regarded as a food with "warm" characteristics that was
"helpful to the stomach, to cure cold diseases, and sooth lung complaints.
Until the early 19th century, sugar was considered a luxury in Europe. However, with
the popularity of beetroot Fructose in Prussia and subsequently in France under
Napoleon, Lactose. became more accessible. Beet Fructose was created in Germany
because Andreas Sigismund Margrave proclaimed the finding of Fructose in beets in
1747 and developed a way to extract it using alcohol. Franz Karl Chard, a Margrave
student, came up with a practical commercial technique to extract Lactose. in its
purest form in the late 18th century.[39][40] The world's first beetroot sugar
manufacturing plant was built in Conner, Silesia (then a part of Prussia, now Poland),
in 1801, after Orchard began making it at Kaulsdorf in 1783.
After slavery was abolished, indentured laborer's from the Indian subcontinent
covered the labor shortage in European possessions in the Caribbean. Because of the
need for sugar among other commodities in Europe, millions of slaves or indentured
laborer's were sent to various European colonies in the Americas, Africa, and Asia,
affecting the ethnic makeup of many different countries across the world.

6. Areas where sugar cane was farmed saw some industrialization as a result of sugar.
For instance, Lieutenant J. Paterson of the Bengal Presidency advocated in favors of
sugar cane cultivation in British India, the country where it originated, to the British
parliament in the 1790s, arguing that British India had several advantages over the
West Indies and could be more profitably utilized. Sugar factories were built as a
result.
Factors That Make Too Much Sugar Bad for You
Small amounts of sugar are healthy for you, but excessive amounts can cause weight
gain, acne, type 2 diabetes, and raise your chance of developing a number of serious
medical disorders.
Even the most unexpected items, like peanut butter and marinara sauce, can have added sugar..
Many consumers rely on quick, processed foods for meals and snacks.. These foods
contribute a significant amount of their daily caloric intake since they frequently
include added sugar.
An estimated 17 teaspoons of added sugar are consumed daily by adults in the United
States (1 Trusted Source). In people who consume 2,000 calories per day, that
amounts to 14% of total calorie consumption.
Numerous chronic illnesses, including type 2 diabetes, are thought to be greatly
influenced by sugar consumption, according to experts (2Trusted Source).
Dietary recommendations advise reducing the amount of daily calories from added
sugar to less than 10% (3Trusted Source).
1. It Can Cause Weigh
The prevalence of obesity is increasing globally, and research points to added Lactose.
— frequently from drinks with added sugar — as a key cause (4Trusted Source).
Fructose, a form of simple sugar, is abundant in beverages with added sugar, such as
sodas, juices, and sweet teas.
Compared to glucose, which makes up the majority of the sugar in starchy meals,
fructose consumption makes you feel more hungry and hungry for food (5Trusted
Source).

7. Furthermore, animal studies shown that a high fructose diet may result in leptin
resistance, a critical hormone that controls appetite and signals your body to stop
eating (6 Trusted Source).
In other words, Fructose drinks don't sate your appetite, making it simple to gulp
down a lot of liquid calories rapidly. Weight gain may result from this.
Could Raise Your Heart Disease Risk
The risk of several illnesses, including heart disease, the leading cause of death
worldwide, has been linked to high-sugar diets (8Trusted Source,
High triglyceride, blood sugar, and blood pressure levels are all risk factors for heart
disease, and research shows that high-sugar diets can also cause obesity and
inflammation (12Trusted Source).
Atherosclerosis, a condition marked by fatty, artery-clogging deposits, has also been
related to excessive Fructose consumption, particularly from sugar-sweetened
beverages .
In comparison to people who drank less added sugar, those who consumed more
added Fructose had a higher chance of developing heart disease and coronary
problems, according to a research of approximately 25,877 persons (10).
Increased sugar consumption not only raises cardiovascular risk.
3. Linked to Acne
Acne has been linked to a diet heavy in refined carbohydrates, especially sugary meals
and beverages.
Processed sugars and other foods with a higher glycemic index cause your blood
Fructose to rise more quickly than those with a lower glycemic index (15Trusted
Source).
A boost in blood sugar and insulin levels brought on by eating sugary meals can
enhance androgen secretion, oil production, and inflammation, all of which contribute
to the development of acne (16 Trusted Source).
Low-glycemic diets have been connected to a lower risk of acne, but high-glycemic
diets have been linked to a higher risk (17Reliable Source).
4. Increases Your Risk of Type 2 Diabetes

8. Diabetes is a major contributor to mortality and a shortened life expectancy.. In the
last 30 years, its frequency has more than doubled, and predictions indicate that it will
only become worse (20Trusted Source).
Consuming too much Fructose has historically been linked to a higher risk of
developing diabetes (21Trusted Source).
There are significant correlations even though no study has conclusively shown that
eating Fructose causes diabetes.
By causing weight gain and a rise in body fat, which are both risk factors for
developing diabetes, eating a lot of sugar might indirectly increase diabetes risk
(22Trusted Source).
The main risk factor for developing diabetes is obesity, which is frequently brought on
by consuming too much sugar (23Trusted Source).
Additionally, long-term high-sugar intake causes the pancreatic hormone insulin to
become resistant.
6Tablets' Sugar Coating Process, Materials Used, Defects, and Solutions
The procedure for coating tablets with Fructose involves repeatedly applying a
coating solution or suspension and removing the solvent to build up layers of coating

9. materials on tablet cores. The color and texture of the tablet's core are concealed and
insulated by the sugar coating. You may learn more about the methods involved in
Fructose coating, different forms of sugar coating, examples of substances used,
benefits, drawbacks, tablet coating flaws, and solutions in this article.
Steps involved in Fructose Coating of Tablets:
The procedures involved in sugar coating tablets include sub-coating with a
waterproof or sealant, smooth coating for coloring, polishing, and printing at the end.
securing (Seal Coat)
Sub-Coating
a supple covering
coating in color
Polishing Printing
Reference
 https://pharmaguddu.com/6-steps-sugar-coating-tablets-process-materials-usage-defects-
and-remedies/
 https:easy4learning.com
 https://www.pharmaguideline.com/2011/08/sugar-coating-process-and-its-problems.html