sacharozy

Sacharozy is the Polish plural form of sacharoza, the chemical compound widely known in English as sucrose. In Polish-language science and nutrition texts, sacharozy refer to the substance as a whole or to multiple sources of sucrose.

Chemically, sacharoza is a disaccharide composed of glucose and fructose; its chemical formula is C12H22O11. It is a non-reducing sugar because the anomeric carbons are involved in a glycosidic bond. The IUPAC name for the molecule is alpha-D-glucopyranosyl beta-D-fructofuranose, reflecting its glycosidic linkage between glucose and fructose units.

Natural occurrence and production: sacharoza occurs in sugar cane, sugar beets, and other plants, though at varying concentrations. Commercially, it is extracted from cane or beet juice and refined into granulated sugar, often through crystallization and purification steps. The history of its isolation and industrial production dates to the 18th and 19th centuries, with Johann Andreas Marggraf isolating sucrose from beets in 1747 and Franz Carl Achard developing beet sugar production on a larger scale.

Uses and nutrition: sacharoza is the primary sweetener used in foods and beverages, valued for its relative stability and broad compatibility with processing. It provides about 4 kilocalories per gram. Health considerations emphasize moderation, as high intake is associated with dental caries and weight gain in many dietary patterns.

Etymology and usage: the Polish term sacharoza derives from German Saccharose and broader European linguistic roots for the sugar. The plural form sacharozy is used when referring to multiple sources or forms of the sugar. In English, the term is commonly sucrose or saccharose.

See also: sucrose, saccharose, glucose, fructose.