Sucrose is a type of sugar commonly referred to as table sugar. It is a disaccharide composed of glucose and fructose and is found naturally in many fruits and vegetables.
| IUPAC Name | α-D-Glucopyranosyl-(1→2)-β-D-fructofuranoside |
| Molecular Formula | C12H22O11 |
| CAS Number | 57-50-1 |
| Synonyms | Saccharose, Beet sugar, Cane sugar, Dodecacarbon monodecahydrate, ((2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxapent-2-yl]oxy-6-(hydroxymethyl)oxahexane-3,4,5-triol) |
| InChI | InChI=1S/C12H22O11/c13-1-4-6-10(16)15-12(19)18-7(2-14)8(3-15)9(17)5-11(6)20/h2-19,13-20H,1H2/t10-,11+,12-/m1/s1 |
Sucrose Properties
Sucrose boiling point
The boiling point of sucrose is approximately 320°F (160°C) at standard pressure. This value is determined by the intermolecular forces present in the substance and is used to identify and separate it from other substances.
Sucrose melting point
The melting point of sucrose is around 186°F (86°C). This value is also an important characteristic used to identify and separate sucrose from other substances.
Sucrose molar mass
The molar mass of sucrose is 342.3 g/mol. This value is calculated based on the number of atoms of each element (carbon, hydrogen, and oxygen) in a molecule of saccharose.
Sucrose density g/ml
The density of sucrose is approximately 1.58 g/ml, which is slightly higher than the density of water. This value can be used to determine the concentration of saccharose in a solution.
Sucrose molecular weight
The molecular weight of C12H22O11is 342.3 g/mol. This value is used to calculate the amount of saccharose present in a sample based on its mass.
Sucrose Structure
Saccharose, a disaccharide made of two simple sugars – glucose and fructose – linked by a glycosidic bond, has a linear structure and a molecular formula of C12H22O11. The 1:2 ratio of glucose and fructose in sucrose can be readily hydrolyzed into individual sugars by sucrase. The structure of sucrose plays a crucial role in determining its physical and chemical properties, as well as serving as a source of energy in the body.
| Appearance | White, crystalline solid |
| Specific Gravity | 1.58 g/ml |
| Color | White |
| Odor | Odorless |
| Molar Mass | 342.3 g/mol |
| Density | 1.58 g/ml |
| Melting Point | 186°F (86°C) |
| Boiling Point | 320°F (160°C) |
| Flash Point | Not applicable |
| Water Solubility | Highly soluble in water |
| Solubility | Soluble in ethanol, methanol, and ethylene glycol |
| Vapor Pressure | Not applicable |
| Vapor Density | Not applicable |
| pKa | Not applicable |
| pH | Neutral |
Sucrose Safety and Hazards
Saccharose is generally considered safe for consumption in moderate amounts. Overconsumption can lead to tooth decay and contribute to obesity and related health problems. Saccharose can also attract and retain moisture, leading to spoilage of food products. In high concentrations, sucrose can cause skin irritation and other adverse reactions. Handling of large quantities of dry saccharose should be done with caution to avoid inhalation and prevent skin irritation.
| Hazard Symbols | None |
| Safety Description | Safe for consumption in moderate amounts. Overconsumption can lead to health problems. |
| UN IDs | Not applicable |
| HS Code | 1701.99.90 |
| Hazard Class | Not classified as a hazardous substance |
| Packing Group | Not applicable |
| Toxicity | Low toxicity. Overconsumption can lead to health problems. |
Sucrose Synthesis Methods
Saccharose can be synthesized through a few methods, including:
- Inversion of Glucose Syrup: Invertase hydrolyzes glucose syrup to produce glucose and fructose, which can then be re-esterified to form sucrose.
- Isomerization of Fructose: Aldolase isomerizes fructose to glucose and then re-esterifies it to form sucrose.
- Chemical Synthesis: The Will brand reaction synthesizes saccharose from glucose and fructose through a chemical reaction that involves treating glucose with fructose in the presence of an acid catalyst.
- Enzymatic Synthesis: Saccharose synthase synthesizes saccharose from glucose and fructose.
These methods are used to produce saccharose on an industrial scale for use in food and beverage products, as well as in other applications where saccharose is needed. The choice of synthesis method depends on several factors, including the desired end product and the availability of raw materials and technology.
Sucrose Uses
Saccharose is widely used in a variety of applications, including:
- Food and Beverage Industry: Food and beverage products such as candy, baked goods, and soft drinks commonly use saccharose as a sweetener.
- Pharmaceutical Industry: The production of tablets and capsules utilize saccharose as a filler, and syrups and other liquid dosage forms prepare with it.
- Agriculture: Plants receive energy from saccharose, and ethanol and other biofuels also produce using it as a substrate.
- Industrial Applications: The production of adhesives, resins, and other industrial products uses saccharose as a raw material.
- Research and Laboratory Use: Biological and chemical assays use saccharose as a reference standard, and cellular metabolism studies also utilize it as a source of energy.
Saccharose is a versatile substance with a wide range of applications due to its sweet taste, solubility, and other properties. It is also widely available and relatively inexpensive, making it a popular choice in many industries.