sacharose

Sacharose, also known as saccharose or sacharose, is a disaccharide sugar widely used as a sweetener. Its chemical formula is C12H22O11. It comprises glucose and fructose linked by an α(1→2) glycosidic bond between the anomeric carbons C1 of glucose and C2 of fructose. As a result, sacharose is a non-reducing sugar, meaning its anomeric carbons are involved in the glycosidic linkage and it does not mutarotate in solution.

Natural occurrence and production: It occurs naturally in many plants, most notably sugar cane (Saccharum officinarum) and sugar beet (Beta vulgaris). Industrial production involves extracting juice from these plants, purifying, and crystallizing the sugar to yield white granules known as table sugar.

Properties and reactions: Sacharose is highly soluble in water and relatively stable under neutral conditions. In acidic solutions or by enzymatic action, it hydrolyzes (inverts) to glucose and fructose. Upon heating, it begins to decompose and caramelize, giving amber-colored products.

Uses and health aspects: The main use is as a sweetener in foods and beverages, also serving as a humectant and texture modifier in baking. It supplies about 4 kcal per gram. High intake is linked to dental caries, weight gain, and metabolic risks, so dietary guidelines recommend limiting added sugars.

Nomenclature: The term sacharose is used in several languages; in English, sucrose is the conventional term for this compound.