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Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The Sugar refinery process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet.
Sugar is often an Added sugar ingredient in food production and recipes. About 185 million of sugar were produced worldwide in 2017.
The name saccharose was coined in 1860 by the French chemist Marcellin Berthelot.Marcellin Berthelot, Chimie organique fondée sur la synthèse (Paris, France: Mallet-Bachelier, 1860), pp. 254–55 . Saccharose is an obsolete name for sugars in general, especially sucrose.
Sucrose crystallizes in the monoclinic space group P21 with room-temperature lattice parameters a = 1.08631 nm, b = 0.87044 nm, c = 0.77624 nm, β = 102.938°.
Mixing sucrose with the oxidizer potassium nitrate produces the fuel known as rocket candy that is used to propel amateur rocket motors.
This reaction is somewhat simplified though. Some of the carbon does get fully oxidized to carbon dioxide, and other reactions, such as the water-gas shift reaction also take place. A more accurate theoretical equation is:
Sucrose burns with chloric acid, formed by the reaction of hydrochloric acid and potassium chlorate:
Sucrose can be dehydrated with concentrated sulfuric acid to form a black, carbon-rich solid, as indicated in the following idealized equation:
The formula for sucrose's decomposition can be represented as a two-step reaction: the first simplified reaction is dehydration of sucrose to pure carbon and water, and then carbon is oxidised to by from air.
| + Solubility of sucrose in water vs. temperature ! T (°C) !! S (g/dL) |
| 259 |
| 273 |
| 289 |
| 306 |
| 325 |
| 346 |
| 369 |
| 394 |
| 420 |
Given (higher) heats of combustion of 1349.6 kcal/mol for sucrose, 673.0 for glucose, and 675.6 for fructose,All three from CRC Handbook of Chemistry and Physics, 49th edition, 1968-1969, pp. D-184-189. hydrolysis releases about per mole of sucrose, or about 3 per gram of product.
The sugar industry uses degrees Brix (symbol °Bx), introduced by Adolf Brix, as units of measurement of the mass ratio of dissolved substance to water in a liquid. A 25 °Bx sucrose solution has 25 grams of sucrose per 100 grams of liquid; or, to put it another way, 25 grams of sucrose sugar and 75 grams of water exist in the 100 grams of solution. A 25 °Bx solution therefore has a concentration of 25 mass % sucrose.
The Brix degrees are measured using an infrared sensor. This measurement does not equate to Brix degrees from a density or refractive index measurement, because it will specifically measure dissolved sugar concentration instead of all dissolved solids. When using a refractometer, one should report the result as "refractometric dried substance" (RDS). One might speak of a liquid as having 20 °Bx RDS. This refers to a measure of percent by weight of total dried solids and, although not technically the same as Brix degrees determined through an infrared method, renders an accurate measurement of sucrose content, since sucrose in fact forms the majority of dried solids. The advent of in-line infrared Brix measurement sensors has made measuring the amount of dissolved sugar in products economical using a direct measurement.
As fruits ripen, their sucrose content usually rises sharply, but some fruits contain almost no sucrose at all. This includes grapes, cherry, blueberry, blackberry, , , , , and limes. In grapes, for instance, during ripening the sucrose molecules are hydrolysis (separated) into glucose and fructose.
Sucrose is a naturally occurring sugar, but with the advent of industrialization, it has been increasingly refined and consumed in all kinds of processed foods.
White refined sugar is typically sold as granulated sugar, which has been dried to prevent clumping and comes in various crystal sizes for home and industrial use:
Brown sugar comes either from the late stages of cane sugar refining, when sugar forms fine crystals with significant molasses content, or from coating white refined sugar with a cane molasses syrup (blackstrap molasses). Brown sugar's color and taste become stronger with increasing molasses content, as do its moisture-retaining properties. Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this.
Sucrose forms a major element in confectionery and . Cooks use it for sweetening. It can also act as a Sugaring when used in sufficient concentrations, and thus is an important ingredient in the production of fruit preserves. Sucrose is important to the structure of many foods, including biscuits and cookies, cakes and pies, candy, and ice cream and sorbets. It is a common ingredient in many processed and so-called "".
If consumed excessively, sucrose may contribute to the development of metabolic syndrome, including increased risk for type 2 diabetes, insulin resistance, weight gain and obesity in adults and children.
All 6-carbon sugars and disaccharides based on 6-carbon sugars can be converted by dental plaque bacteria into acid that demineralizes teeth, but sucrose may be uniquely useful to Streptococcus sanguinis (formerly Streptococcus sanguis) and Streptococcus mutans. Sucrose is the only dietary sugar that can be converted to sticky glucans (dextran-like polysaccharides) by extracellular enzymes. (2025). 9780838585290, McGraw Hill. ISBN 9780838585290 These glucans allow the bacteria to adhere to the tooth surface and to build up thick layers of plaque. The anaerobic conditions deep in the plaque encourage the formation of acids, which leads to carious lesions. Thus, sucrose could enable S. mutans, S. sanguinis and many other species of bacteria to adhere strongly and resist natural removal, e.g. by flow of saliva, although they are easily removed by brushing. The glucans and levans (fructose polysaccharides) produced by the plaque bacteria also act as a reserve food supply for the bacteria.
Such a special role of sucrose in the formation of tooth decay is much more significant in light of the almost universal use of sucrose as the most desirable sweetening agent. Widespread replacement of sucrose by high-fructose corn syrup (HFCS) has not diminished the danger from sucrose. If smaller amounts of sucrose are present in the diet, they will still be sufficient for the development of thick, anaerobic plaque and plaque bacteria will metabolise other sugars in the diet, such as the glucose and fructose in HFCS.
As with other sugars, sucrose is digested into its components via the enzyme sucrase to glucose (blood sugar). The glucose component is transported into the blood where it serves immediate metabolic demands, or is converted and reserved in the liver as glycogen.
Gout
The occurrence of gout is connected with an excess production of uric acid. A diet rich in sucrose may lead to gout as it raises the level of insulin, which prevents excretion of uric acid from the body. As the concentration of uric acid in the body increases, so does the concentration of uric acid in the joint liquid and beyond a critical concentration, the uric acid begins to precipitate into crystals. Researchers have implicated sugary drinks high in fructose in a surge in cases of gout.
Sucrose intolerance
UN dietary recommendation
In 2015, the World Health Organization published a new guideline on sugars intake for adults and children, as a result of an extensive review of the available scientific evidence by a multidisciplinary group of experts. The guideline recommends that both adults and children ensure their intake of free sugars (monosaccharides and disaccharides added to foods and beverages by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates) is less than 10% of total energy intake. A level below 5% of total energy intake brings additional health benefits, especially with regards to dental caries.See Guideline: Sugars intake for adults and children. Geneva: World Health Organization; 2015
Religious concerns
The sugar refining industry often uses bone char (calcinated animal bones) for decolorizing. The Great Sugar Debate: Is it Vegan? . Vegfamily.com. Retrieved on 2011-11-18. About 25% of sugar produced in the U.S. is processed using bone char as a filter, the remainder being processed with activated carbon. As bone char does not seem to remain in finished sugar, Jewish religious leaders consider sugar filtered through it to be pareve, meaning that it is neither meat nor dairy and may be used with either type of food. However, the bone char must source to a kosher animal (e.g. cow, sheep) for the sugar to be kosher.
Further reading
(1973). 9780408701723, Butterworth. ISBN 9780408701723
External links
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