Sakkaroosina

Sakkaroosina is not a term with a single, widely accepted definition in standard chemical nomenclature. In some multilingual or non-technical texts, it can appear as a reference to saccharose (sucrose) or to the general concept of sugar, depending on context. Because it is not an official IUPAC name, its exact meaning varies by source.

When used to refer to the sugar itself, sakkaroosina denotes sucrose, a non-reducing disaccharide composed of glucose and fructose. Its molecular formula is C12H22O11, and its systematic name is α-D-glucopyranosyl β-D-fructofuranoside. The glycosidic linkage involves the anomeric carbons of both monosaccharides (α1→β2), preventing mutarotation and reducing activity. Sucrose is colorless, crystalline, and highly soluble in water; it has a characteristic sweet taste.

Occurrence and production: Sucrose occurs naturally in high concentrations in sugar cane and sugar beet, as well as in some fruits. Industrial production involves extraction of juice from sugar crops, purification and filtration, and crystallization to yield table sugar.

Uses: Sakkaroosina, as a reference to sucrose, covers its broad use as a food sweetener. It is employed in baking, confectionery, beverages, and preserved foods. It also serves as a fermentation substrate in certain industrial processes and can influence texture and color in cooked products.

Safety and nutrition: Sucrose provides energy (about 4 kcal per gram) but has no essential nutrients. High intake is linked to dental caries and increased risk of obesity and metabolic disorders. Current guidance emphasizes moderation within a balanced diet.

See also: Saccharose, Sucrose, Sugars, Food sweeteners.