sukkrose

Sukkrose, commonly known as table sugar or saccharose, is a disaccharide carbohydrate composed of two monosaccharide units: glucose and fructose. Chemically, it has the molecular formula C₁₂H₂₂O₁₁ and is a white, crystalline solid that is highly soluble in water. Sukkrose is widely distributed in nature, particularly in sugarcane and sugar beets, which are the primary sources for commercial extraction.

The structure of sukkrose consists of an α-glucose molecule linked to a β-fructose molecule via a glycosidic bond between their anomeric carbons. This linkage prevents sukkrose from undergoing hydrolysis by the enzyme sucrase in the human digestive tract until it reaches the small intestine, where enzymes break it down into glucose and fructose for absorption. The sweetness of sukkrose is often used as a reference point for measuring the sweetness of other substances, with a relative sweetness of 1.0.

Sukkrose plays a significant role in the human diet as a primary energy source. It is metabolized in the liver, where glucose is either stored as glycogen or converted into fatty acids, while fructose is processed differently, primarily metabolized in the liver to produce energy or converted into triglycerides. Excessive consumption of sukkrose has been linked to various health concerns, including obesity, type 2 diabetes, and dental caries, due to its high caloric density and role in promoting tooth decay.

Industrially, sukkrose is used in food and beverage manufacturing as a sweetener, preservative, and texturizer. It is also utilized in the production of ethanol, organic chemicals, and pharmaceuticals. In biochemistry, sukkrose serves as an osmoprotectant in plants, helping them survive in harsh environmental conditions by maintaining turgor pressure in cells. Additionally, sukkrose is employed in laboratory settings as a standard for calibration in various analytical techniques.