Sacarose

Sacarose, commonly known as sucrose, is a disaccharide consisting of glucose and fructose units linked by an α(1→2) glycosidic bond. It is a non-reducing sugar, because the glycosidic linkage involves both anomeric carbons. The chemical formula is C12H22O11, and it crystallizes as a white, odorless, crystalline solid highly soluble in water.

Sacarose is widespread in nature and occurs in many plants, particularly in the sap or juice of sugar cane (Saccharum officinarum) and sugar beet (Beta vulgaris), where it constitutes a major form of stored carbohydrate. It is present in smaller amounts in fruits, honey, and other plant materials.

Extraction and refinement involve crushing plant material, clarifying the juice, concentrating it by evaporation, and crystallizing the sugar. Byproducts include molasses; purification may involve liming and carbonation to remove impurities. The refined product is commonly sold as white granulated sugar, with alternative forms such as powdered sugar and coarse crystals.

In humans, sacarose is hydrolyzed by the enzyme sucrase–isomaltase in the small intestine to glucose and fructose, which are absorbed into the bloodstream. It provides about 4 kilocalories per gram. Dietary guidelines recommend limiting added sugars, including sacarose, to reduce energy intake from sugars and mitigate risks related to obesity and dental caries.

Common uses of sacarose include sweetness and texture modification in foods and beverages, fermentation substrates, and as a humectant or preservative in certain applications.