EC Sucrose

Superiority:

Sucrose is a disaccharide that has a wide range of applications in daily life and the food industry. The following is a detailed introduction to it:

Basic Information

• Chemical Formula: C12?H22?O11?
• Chemical Name: β-D-fructofuranosyl-α-D-glucopyranoside
• Structural Feature: It is composed of one molecule of glucose and one molecule of fructose connected by a glycosidic bond. This structure endows sucrose with unique physical and chemical properties.

Properties

• Physical Properties: Sucrose is usually a colorless and transparent monoclinic crystal or a white crystalline powder, odorless and sweet in taste. It is easily soluble in water, and its solubility increases with the rise of temperature. The density of sucrose is 1.587g/cm3, and its melting point is 185−187°C.
• Chemical Properties: Sucrose has reducibility. Under certain conditions, it can undergo a hydrolysis reaction to produce glucose and fructose. In addition, sucrose can also undergo the Maillard reaction. When heated or in the presence of substances such as amino acids, it will produce a unique color and flavor.

Sources and Production

• Sources: Sucrose mainly exists in sugarcane and sugar beet, and it is a product of plant photosynthesis. Sugarcane is the main sugar crop in tropical and subtropical regions, while sugar beet is mainly cultivated in temperate regions.
• Production: When using sugarcane as a raw material to produce sucrose, first, squeeze the sugarcane to extract the juice. Then, through processes such as clarification, filtration, evaporation and concentration, the sucrose crystallizes out. After that, through refining, products such as white granulated sugar are obtained. When using sugar beet as a raw material, the process is similar. First, slice the sugar beet and leach out the sugar juice, and then obtain sucrose through a series of treatments.

Applications

• Food Industry: Sucrose is one of the most important sweeteners in the food industry and is widely used in the production of various foods such as candies, pastries, beverages, and ice creams to increase the sweetness and flavor of the foods. It can also be used as a food preservative. By reducing the water activity, it can inhibit the growth and reproduction of microorganisms and extend the shelf life of foods.
• Pharmaceutical Industry: In the pharmaceutical industry, sucrose can be used to prepare the coating of pharmaceutical tablets, improving the appearance and taste of the drugs, and also contributing to the preservation and stability of the drugs. In addition, it can also be used as a sweetener for medicinal syrups, making the drugs more acceptable to patients.
• Other Fields: In the cosmetics industry, sucrose can be used as a humectant and sweetener to improve the texture and smell of products. In the fermentation industry, sucrose is a commonly used carbon source, providing energy for the growth and metabolism of microorganisms.