sucroses

Sucroses are a group of disaccharide compounds collectively known as sucrose; the preferred chemical term is sucrose. They occur in many plants and are the principal component of commercially produced table sugar. The molecule comprises one unit of glucose linked α1→2 to a fructose unit, giving the formula C12H22O11. It is a non-reducing sugar because its anomeric carbons participate in the glycosidic bond; hydrolysis yields glucose and fructose, a reaction called inversion that produces invert sugar with greater sweetness at equal concentrations.

Natural occurrence and production: Sucrose is abundant in sugar cane and sugar beets and is also found in small amounts in fruits, honey, and maple syrup. Industrial production involves extraction of juice from sugar crops, clarification, evaporation, and crystallization to refine white sugar.

Physical and chemical properties: It is a colorless, odorless solid that dissolves readily in water. It decomposes on heating and caramelizes at high temperatures. In most foods, it serves as a flavor enhancer, texture modifier, and preservative.

Metabolism and uses: In humans, sucrase in the small intestine hydrolyzes sucrose into glucose and fructose, which are absorbed and metabolized for energy. It is widely used as a sweetener in foods and beverages and supplies about 15-20% of daily energy intake in many populations.

Safety and regulation: Sucroses are generally recognized as safe when consumed within dietary guidelines; excessive intake is linked to dental caries, obesity, and metabolic disorders in some individuals.

Note: the plural form "sucroses" is uncommon; most literature uses "sucrose" (singular) or "saccharose."