Which type of carbohydrates are commonly referred to as "table sugars"?

Table sugars are commonly known as disaccharides, which are carbohydrates composed of two monosaccharide units. The most notable example is sucrose, which is made up of glucose and fructose. Other common disaccharides include lactose (milk sugar) and maltose. Their sweetness and solubility make disaccharides particularly prominent in cooking and baking, contributing to the flavor profile of numerous foods and beverages.

Polysaccharides, on the other hand, consist of long chains of monosaccharide units and include starch and glycogen. They do not have the same sweet taste and are typically found in foods like grains and vegetables. Monosaccharides, being single sugar units such as glucose, are the building blocks for disaccharides and polysaccharides but do not illustrate the complexity and palatable characteristics associated with table sugars. Finally, complex carbohydrates, which are primarily made up of polysaccharides, typically provide sustained energy but lack the immediate sweetness that table sugars define.