Sakkaroosin

Sakkaroosin, known in English as sucrose or saccharose, is a disaccharide that serves as the primary component of common table sugar. It comprises glucose and fructose linked by an α1→β2 glycosidic bond, giving the molecular formula C12H22O11 and a molecular weight of 342.30 g/mol. Sucrose is a non-reducing sugar because both anomeric carbons participate in the glycosidic linkage. In aqueous solution it remains intact unless hydrolyzed by acids or enzymes.

Occurrence and production: Sucrose occurs naturally in many plants, most notably in sugar cane and sugar beet. Commercial production involves extracting plant juice, clarifying it, concentrating the liquid, and crystallizing sugar to yield a white, granular product.

Uses and properties: The dominant sweetener in foods and beverages, sucrose provides bulk, texture, and sweetness in a wide range of products. It is also used in pharmaceuticals as a vehicle or filler and can influence fermentation processes. Invert sugar, a mixture of glucose and fructose produced by hydrolysis of sucrose, has different sweetness and hygroscopic properties.

Health and safety: Sucrose provides about 4 kilocalories per gram. High intake is associated with dental caries and weight gain; most dietary guidelines recommend limiting added sugars. Individuals with diabetes manage carbohydrate intake to maintain glycemic control. Sucrose is generally regarded as safe when consumed in moderation.

Storage and chemistry: Sucrose is stable under normal conditions but hydrolyzes in acidic environments or in the presence of certain enzymes to glucose and fructose. It dissolves readily in water and melts at about 186°C, typically decomposing before a true melt.

Notes: In Finnish, sakkaroosi denotes the substance; sakkaroosin is the genitive form meaning “of sucrose.” See also saccharose, glucose, fructose, invert sugar, sugar refining.