szukróz

Szukróz is a term used in Polish to refer to sucrose, the disaccharide commonly known as table sugar. In contemporary Polish, the preferred word is sukroza, while szukróz appears in some older texts and regional dialects as a variant spelling. The term is typically encountered in historical discussions of sweetness, food technology, or linguistics rather than in current technical literature.

Chemically, szukróz (sucrose) consists of glucose and fructose linked by a glycosidic bond, specifically an α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside. Its molecular formula is C12H22O11. Sucrose is a non-reducing sugar because both anomeric carbon atoms are involved in the linkage, which affects how it reacts in common chemical tests.

Natural occurrence and production are closely tied to sugar-rich plants. Sucrose occurs naturally in sugar beets and sugar cane at relatively high concentrations and is also present in smaller amounts in fruits, honey, and some vegetables. Industrial production involves extracting plant juice, purifying and concentrating it, and crystallizing the sugar to obtain nearly pure sucrose. Refining processes can remove most impurities to yield white granulated sugar used in food production and households.

Uses of szukróz are widespread in the food industry and daily life. It serves as a sweetener, preservative in some contexts, and a cooking and baking staple. It also plays a role in fermentation and various manufacturing processes.

Health considerations focus on moderation, as high intake of added sugars is linked to dental caries, weight gain, and metabolic risks. Sucrose provides about 4 kilocalories per gram, similar to other carbohydrates.