Sacharoza

Sacharoza, also known as saccharose or sucrose, is a disaccharide and one of the most common dietary sugars. Its molecular formula is C12H22O11. It consists of one glucose unit and one fructose unit linked by an α(1→2) glycosidic bond and is classified as a non-reducing sugar.

Natural occurrence and production: Sacharoza occurs widely in plants, most notably in sugar cane (Saccharum officinarum) and sugar beets (Beta vulgaris), as well as in fruits, honey, and maple sap. Commercial production involves extracting juice from sugar cane or beets, clarifying and concentrating the juice, and crystallizing it. Refining removes pigments and impurities to yield white granulated sugar; other forms include powdered and caster sugar.

Properties and uses: It appears as white, odorless crystalline granules with a characteristic sweet taste. It is highly soluble in water and hygroscopic. Sacharoza is used as a universal sweetener in foods and beverages, in baking and confectionery, as a fermentation substrate, and as an excipient in pharmaceuticals. In nutrition, it provides energy and is rapidly metabolized to glucose and fructose by digestive enzymes.

Metabolism and health: In the small intestine, sucrase hydrolyzes sacharoza into glucose and fructose for absorption. Excessive intake has been linked to weight gain, dental caries, and potential metabolic effects; thus, consumption is typically moderated within dietary guidelines. Proper storage in a dry place helps prevent clumping.

History and terminology: The compound was isolated and industrially refined in the 18th and 19th centuries. The term saccharose derives from French, and sacharoza is a cognate used in several languages.