sucrose
Sign in to saveSucrose is a disaccharide, a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
AI overview
Sucrose is a type of sugar made from two smaller sugar units called glucose and fructose linked together, and it's the main ingredient in the white sugar we use to sweeten food and drinks. It occurs naturally in plants and matters because it's one of the most common sweeteners in the human diet.
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Article
26 sectionsContents
- Etymology
- Physical and chemical properties
- Structure
- Thermal and oxidative degradation
- Hydrolysis
- Synthesis and biosynthesis of sucrose
- Chemical synthesis
- Measurement
- Sources
- Production
- Culinary sugars
- Mill white
- Blanco directo
- White refined
- Consumption
- Nutritional information
- Metabolism of sucrose
- Tooth decay
- Glycemic index
- Gout
- Sucrose intolerance
- UN dietary recommendation
- Religious concerns
- References
- Further reading
- External links
{{chembox | Watchedfields = changed | verifiedrevid = 458434693 | Name = Sucrose | ImageFile1 = Saccharose2.svg | ImageName1 = Haworth projection of sucrose | ImageClass1 = skin-invert-image | ImageFile2 = Sucrose-from-xtal-3D-bs-17.png | ImageName2 = Ball-and-stick model of sucrose | ImageClass2 = bg-transparent | IUPACName = β-D-Fructofuranosyl α-D-glucopyranoside | SystematicName = β-D-arabino-Hex-2-ulofuranosyl α-D-gluco-hexopyranoside (2R,3R,4S,5S,6R)-2-{[(2S,3S,4S,5R)-3,4-Dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy}-6-(hydroxymethyl)oxane-3,4,5-triol | OtherNames = | Section1 = | Section2 = | Section4 = | Section3 = | Section7 = | Section8 = }}
Sucrose is a disaccharide, a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .