Sucrose is the main component of table sugar and is a type of disaccharide. It is formed by the condensation and dehydration of one molecule of glucose's hemiacetal hydroxyl group and one molecule of fructose's hemiacetal hydroxyl group. Sucrose (USP) is sweet, odorless, easily soluble in water and glycerin, and slightly soluble in alcohol. It has optical activity but no mutarotation.
Sucrose is almost universally present in the leaves, flowers, stems, seeds, and fruits of the plant kingdom. It is especially abundant in sugarcane, sugar beets, and maple sap. Sucrose (USP) is a sweet-tasting substance and is an important food and sweet flavoring. It is divided into various categories such as white granulated sugar, brown sugar, soft white sugar, rock sugar, and raw sugar (yellow sugar).
Sucrose is extremely soluble in water, with its solubility increasing as the temperature rises. When dissolved in water, it does not conduct electricity. Sucrose (USP) is also easily soluble in aniline, nitrogen benzene, ethyl acetate, amyl acetate, molten phenol, liquid ammonia, mixtures of alcohol and water, and mixtures of acetone and water, but it cannot dissolve in gasoline, petroleum, anhydrous alcohol, chloroform, carbon tetrachloride, carbon disulfide, and turpentine, among other organic solvents. Sucrose is a crystalline substance. Pure sucrose crystals have a specific gravity of 1.5879, and the specific gravity of sucrose solutions varies with concentration and temperature. The specific rotation of sucrose is +66.3° to +67.0°.
Sucrose and sucrose solutions undergo various chemical reactions under the influence of heat, acids, bases, and yeast. These reactions not only directly result in the loss of sucrose (USP) but also form substances that are detrimental to sugar production.
When crystalline sucrose is heated to 160°C, it thermally decomposes and melts into a thick, transparent liquid, which recrystallizes upon cooling. Prolonged heating causes sucrose (USP) to decompose into glucose and dehydrated fructose. At higher temperatures of 190-220°C, sucrose dehydrates and condenses into caramel. If caramel is further heated, it produces carbon dioxide, carbon monoxide, acetic acid, and acetone. Under humid conditions, sucrose decomposes at 100°C, releasing water and turning black in color.
When sucrose solutions are boiled for long periods at normal pressure, the dissolved sucrose (USP) slowly decomposes into equal amounts of glucose and fructose, which is known as inversion. If sucrose solutions are heated above 108°C, the hydrolysis proceeds rapidly, and the higher the concentration of the sugar solution, the more pronounced the hydrolysis. The metal material of the boiling container also affects the rate of sucrose conversion. For example, the conversion of sucrose solution in copper containers is much greater than in silver containers, while glass containers have almost no effect.
Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose. Sucrose (USP) is extracted from carbohydrate crops such as sugar beets or sugarcane. Therefore, sucrose is a natural food and a gift from nature to humanity. For centuries, sucrose has played an important role in human nutrition and health. People enjoy the sweetness of sucrose and consume foods produced with sucrose as an additive. Moreover, sucrose is used as a raw material to produce hundreds of thousands of daily necessities.
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