Sucrose

Sucrose, commonly known as table sugar, is a disaccharide consisting of glucose and fructose linked by an alpha-1,2-glycosidic bond. Its chemical formula is C12H22O11. It is a non-reducing sugar because both anomeric carbons are involved in the glycosidic linkage. In pure form it is a white, odorless, crystalline solid that is highly soluble in water and has a characteristic sweet taste.

Most sucrose is produced commercially from sugar cane (Saccharum officinarum) and sugar beet (Beta vulgaris). After extraction and purification, it is refined into white granulated sugar, as well as brown sugar, confectioners' sugar, or syrups. In cooking, sucrose serves as a sweetener, bulking agent, and preservative; it also participates in browning reactions such as caramelization and the Maillard reaction when heated with amino acids, especially in the presence of heat.

Digestion of sucrose occurs in the small intestine, where the enzyme sucrase cleaves it into glucose and fructose, which are absorbed into the bloodstream. Energy yield is about 4 kilocalories per gram. Sucrose can be hydrolyzed into glucose and fructose by acids or enzymes to form invert sugar, which is sweeter and has different crystallization properties.

Excessive consumption of sucrose is associated with dental caries, increased risk of obesity and metabolic disorders, and may contribute to elevated blood glucose levels in susceptible individuals. It is metabolized like other dietary carbohydrates and contributes to total caloric intake; there is ongoing debate about its specific health effects relative to total sugar intake.