Sucrose

White or almost white, crystalline powder, or lustrous, colourless or white or almost white crystals.

Sucrose is a sugar obtained from sugar cane (Saccharum officinarum Linne' (Fam. Gramineae)), sugar beet (Beta vulgaris Linne' (Fam. Chenopodiaceae)), and other sources. It contains no added substances. Sucrose occurs as colorless crystals, as crystalline masses or blocks, or as a white crystalline powder; it is odorless and has a sweet taste.

Sucrose is the white granulated compound referred to as sugar. Sucrose is a disaccharide made of glucose and fructose. The main sources of sucrose for the production of commercial sugar are sugarcane and sugar beets. Sugarcane is a tall perennial grass of the genus Saccharum native to Southeast Asia and the South Pacifi c. It has been consumed by chewing the stalk in areas where it grows for thousands of years. Sugarcane spread to India where it was processed to extract crude sugar as early as 2,500 years ago. Persian invaders discovered sugar after invading India and the plant and sugar production spread into the Middle East around 600 c.e. Europeans were introduced to sugar around 1100 c.e. when the first crusaders returned with knowledge of the sweet spice and the Arab Empire spread into Spain.The use of sugar beet to obtain sugar began when the German chemist Andreas Sigismund Marggraf (1709 1782) extracted sucrose from sugar beets using alcohol. The amount of sucrose obtained by Marggraf did not warrant commercial use of beets as a sucrose source. During the late 18th century, Franz Karl Archard (1753 1821), a student of Marggraf, selectively bred beets to increase the sucrose content to 5 6% and developed a commercial method to extract sucrose.Sucrose is predominantly associated with the food industry, but it does have industrial uses in other areas. Sucrose fatty acid esters are a mixture of mono, di, and tri esters of sucrose with fatty acids. Th ese are use in cosmetics, shampoos, resins, inks, paper processing, and pesticides. Sucrose benzoate is used as an emulsifi er and in nail polishes. Sucrose has also been used in making glues and treating leather.

ChEBI: Sucrose is a disaccharide formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose.

saccharose: A sugar comprising onemolecule of glucose linked to a fructosemolecule. It occurs widely inplants and is particularly abundant insugar cane and sugar beet (15–20%),from which it is extracted andrefied for table sugar. If heated to200°C, sucrose becomes caramel.

Sucrose (C12H22O11) is one of many forms of sugars (carbohydrates) that are important organic compounds for maintaining life.

Saccharum is the Latin word for sugar and the derived term saccharide is the basis of a system of carbohydrate classification. The simplest sugars belong to the carbohydrate class, monosaccharide; they include fructose and glucose.Hydrolysis of sucrose yields D-glucose and D-fructose; the process is called inversion and the sugar mixture produced is known as invert sugar because, although sucrose itself rotates plane-polarized light to the right, the mixture inverts this light by rotating to the left. The carbohydrate class, polysaccharide, represents compounds in which the molecules contain many units of monosaccharides joined together by glycoside links. Upon complete hydrolysis, a polysaccharide yields monosaccharides. Starch is the most valuable polysaccharide. The starch molecules (amylose and anylopectin) are tree-like, containing 250 to 1000 or more glucose units per molecule joined together through alpha linkages.In commercial usage, the term sugar usually refers to sucrose. Sucrose is a disaccharide sugar that occurs naturally in every fruit and vegetable. It is a major product of photosynthesis, the process by which plants transform the energy of the sun into food. Sugar occurs in greatest quantities in sugarcane and sugar beets from which it is separated for commercial use.

sucrose (table sugar) is an emollient, mild emulsifier, and humectant. It can be used in place of glycerin.

Sucrose is a sweetener that is the disaccharide sucrose, consisting of one molecule of glucose and one molecule of fructose. It is obtained as cane or beet sugar. It has relatively constant solubility and is a universal sweetener because of its intense sweetness and solubility. It is available in various forms which include granulated, brown, and powdered. It is used in desserts, beverages, cakes, ice cream, icings, cereals, and baked goods. It is also termed beet sugar, cane sugar, and saccharose.

Yuanzhen sugar is a polysaccharide polymer, containing a certain amount of fructooligosaccharides.

Sucrose is obtained from the sugar cane plant, which contains 15–20% sucrose, and sugar beet, which contains 10–17% sucrose. Juice from these sources is heated to coagulate water-soluble proteins, which are removed by skimming. The resultant solution is then decolorized with an ion-exchange resin or charcoal and concentrated. Upon cooling, sucrose crystallizes out. The remaining solution is concentrated again and yields more sucrose, brown sugar, and molasses.