sukroosi

Sukroosi, known in English as sucrose, is a disaccharide consisting of glucose and fructose joined by an α-1,2-glycosidic bond. Its chemical formula is C12H22O11 and its molecular weight is 342.30 g/mol. Sucrose is a non-reducing sugar and is dextrorotatory in aqueous solution, with a typical specific rotation around +66.5° under standard conditions, though this can vary with concentration and temperature.

Sukroosi occurs naturally in a wide range of plants, most notably in sugar cane and sugar beet. Commercial production involves extracting juice from these sources, clarifying the juice, concentrating it by evaporation, and crystallizing to produce white granulated sugar. Refining removes impurities to achieve high purity used in households, foods, and industrial applications.

Physically, sucrose forms colorless, odorless crystals that are highly soluble in water. It melts upon heating and decomposes at higher temperatures. Chemically, it is a non-reducing sugar because both anomeric carbon atoms are involved in the glycosidic bond. In acidic conditions or via the enzyme sucrase (invertase), sucrose hydrolyzes into its component monosaccharides, glucose and fructose, a process known as inversion that yields invert sugar. In solution, sucrose has limited reducing capability, and in food processing it remains relatively stable at moderate temperatures but can caramelize and decompose under sustained high heat.

Applications include use as a primary sweetener in foods and beverages, a bulking and crystallizing agent in baking, and a substrate in fermentation. Sucrose is widely used in pharmaceuticals as a excipient and in various industrial processes. Nutritionally, it provides calories without essential micronutrients and contributes to the dietary glycemic load; excessive consumption is associated with health concerns such as obesity and dental caries. Storage requires a dry, airtight container to prevent moisture uptake and clumping.