PRODUCT :MANGO
Ingredient 1: SUGAR
What is it made of?
Like all compounds made from these three elements, sugar is a carbohydrate. It's found naturally in most plants, but especially in sugarcane and sugar beets—hence their names. Sucrose is actually two simpler sugars stuck together: fructose and glucose.
 CHEMICAL NAME : CARBOHYDRATES 
Chemical formula: Cn(h2o)

     Physical properties of sugar:
Sugar is primarily an inexpensive natural sweetener and a nutritive carbohydrate. Its sweetness profile is generally not matched by other carbohydrates or artificial sweeteners, and is stable over time.
Sugar provides many other useful properties:
high concentrations of sugar may act as a preservative (by osmotic effect) against most micro-organisms;
low concentrations of sugar can be a flavour enhancer;
sugar performs as an anti-oxidant;
sugar modifies boiling and freezing points of mixtures and solutions;
sugar has humectant properties;
sugar is important as a fermentable in breads, and brewed beverages;
sugar contributes “body” and “mouth feel” to all sweetened beverages.
Sugar is an established ingredient in food and beverage preparation because of its unique versatility and its compatibility with normal processing requirements such as cooking, freezing, dissolving and blending.
Sugar is also used for its chemical and physical properties in some non food applications.  
        
chemical properties of sugar:
 

• 
• 

As a chemical term, “sugar” usually refers to all carbohydrates of the general formula C_n(H₂O)_n.Sugarcane ranges from 7 to 18 percent sugar by weight, while sugar beets are from 8 to 22 percent sugar by weight. Sucrose from either source (or from two relatively minor sources, the sugar maple tree and the date palm) is the same molecule, yielding 3.94 calories per gram as do all carbohydrates. Differences in sugar products come from other components isolated with sucrose.