Main-Product

What is Sucrose?

Sucrose is a Molecule composed of two Monosaccharides, namely Glucose and Fructose. Due to the absence of anomeric Hydroyl Groups in its Molecular Structure (Fig. 1), Sucrose is classified as a non-reducing Disaccharide. It has a chemical formula of C₁₂H₂₂O₁₁.

In a Sucrose Molecule, the Fructose and Glucose Molecules are connected via a Glycosidic Bond. This type of linking of two Monosaccharides called Glycosidic Linkage. Sucrose has a monoclinic crystal structure and is quite soluble in Water. It is characterized by its sweet taste.

Sucrose can be obtained from Sugar Beets or Sugar Canes, but it must be refined to be fit for human consumption. Refined Sucrose (or Sugar) is a white crystalline solid and a popular ingredient in many food recipes because of its sweet taste.^[1]

Figure 1 - Molecular Structure of Sucrose^[2]

Physical Properties of Sucrose

• Sucrose has a monoclinic crystal structure.
• When subjected to high temperatures (over 186^oC), this Compound decomposes, yielding caramel.
• Its solubility in Water at a temperature of 20^oC is 203.9g/100mL.
• The standard enthalpy of combustion corresponding to Sucrose is 5647 kJ.mol^-1.
• Its density is 1.587 g/cm³.
• Sucrose does not melt but decomposes at 459 °K / 186°C.^[1]

Chemical Properties of Sucrose

• Sucrose can undergo a Combustion Reaction to yield Carbon Dioxide and Water.
• When reacted with Chloric Acid, this Compound yields Hydrochloric Acid, Carbon Dioxide, and Water.
• Upon Hydrolysis, the Glycosidic Bond linking the two Carbohydrates in a C₁₂H₂₂O₁₁ Molecule is broken, yielding Glucose and Fructose.
• Sucrose can be dehydrated with the help of H₂SO₄ (which acts as a Catalyst) to give rise to a black Solid which is rich in Carbon.^[1]

Uses of Sucrose

Some of the important uses of this Compound are listed below.^[1]

• Sucrose is one of the most important components of soft drinks and other beverages.
• This Compound is used in many pharmaceutical Products.
• It serves as a Chemical ntermediate for many emulsifying Agents and Detergents.
• It also serves as a food thickening agent and as a food stabilizer.
• The shelf lives of many food products, such as jams and jellies, are extended with the help of this Compound.
• The use of Sucrose in baking results in the brown colour of the baked products.
• This Compound also serves as an Antioxidant (a Compound that inhibits Oxidation).
• Sucrose is widely used as a food preservative.

References

1. BYJU'S, Sucrose (accessed 22^nd Nov 2023).
2. NUTRIENTSREVIEW.com, Sucrose (accessed 22^nd Nov 2023).