Sukrose

Sukrose, commonly called sucrose, is a disaccharide that occurs naturally in many plants and is the primary component of traditional table sugar. Its structure consists of glucose and fructose linked by an α-(1→2) glycosidic bond, giving the empirical formula C12H22O11. Sucrose is classified as a non-reducing sugar because both anomeric carbons are involved in the glycosidic linkage, preventing the formation of open-chain forms under normal conditions.

Natural occurrence and production: Sucrose is abundant in sugar crops such as sugar cane (Saccharum species) and sugar beet (Beta vulgaris) and serves as a primary transport sugar in many plants. Industrial production involves extracting juice from the plant sources, clarifying and concentrating it, and crystallizing sucrose. Refining removes impurities to yield white sugar; molasses is produced as a byproduct of this refining process.

Properties: Sucrose is highly soluble in water and melts around 186°C, with caramelization occurring at higher temperatures. In solution, it rotates plane-polarized light to the right, with a specific rotation that depends on concentration and conditions. Sucrose is a non-reducing sugar because it does not have a free anomeric carbon. When hydrolyzed by acid or enzymes such as sucrase (invertase), it yields glucose and fructose in a process called inversion, producing invert sugar, which is typically sweeter than sucrose.

Uses and nutrition: Sucrose is a widely used sweetener in foods and beverages and serves as an energy source, providing about 4 kilocalories per gram. It is absorbed as glucose and fructose after digestion. Excessive intake is associated with health concerns such as obesity, dental caries, and metabolic disorders.

Storage and safety: Sucrose is stable at room temperature in dry conditions but can decompose or caramelize with heat and moisture. It should be stored in a sealed container to minimize moisture uptake.