Chemical Properties of Sucrose

Sucrose is commonly referred to as table sugar. It is a popular substance that is widely used as a sweetener in foods and beverages. As with any sweetener, sucrose should be used in moderation.

Properties

The hydrogen to oxygen ratio of sucrose is 2 to 1. Sucrose consists of glucose and fructose which are both monosaccharides. According to edinformatics.com, the glucose and fructose are, "joined by a glycosidic bond between carbon atom 1 of the glucose unit and carbon atom 2 of the fructose unit." Its solubility is 1 gm/0.5 ml water and its density is 1.59.

Heating Sucrose

When sucrose begins to melt and decompose, caramel is formed. This process occurs at 186 degrees celsius. Carbon, water and carbon dioxide are produced when sucrose combusts.

Production

Sucrose is often prepared as a colorless, odorless, fine crystalline powder. It is also often formed into large crystals drawn onto strings or sticks to produce rock candy.

Facts

Sucrose is one of the most widely used sweeteners in the world but is being quickly replaced by high fructose corn syrup as well as other sweeteners.

Warnings

Overconsumption of sweeteners such as sucrose is linked to such health problems as tooth decay and obesity. Sucrose raises blood glucose which can have an adverse effect on diabetics if intake is not monitored properly.

References

• Properties of sucrose
• Sucrose information