CAS: 57-50-1
MF: C12H22O11
Appearance: White crystalline powder
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Sucrose is White crystalline powder, while it's Molecular Formula is C12H22O11. Sucrose, commonly known as table sugar or saccharose, is a disaccharide made up of glucose and fructose linked by an α, β-glycosidic bond. It is a natural product of photosynthesis and serves as the main sugar transported in the phloem of plants, playing a key role in plant metabolism and growth. In addition to its biological importance, sucrose is widely used in food, where it functions as a sweetener, texturizer, preservative, and thickening agent. It stabilizes emulsions and adds flavor to foods and beverages, particularly in baked goods, jams, and jellies. Beyond food, sucrose is used in pharmaceuticals to improve the taste of medications, especially in syrups, lozenges, and chewable tablets. It also finds applications in industrial settings, where it serves as a chemical carrier for detergents and emulsifiers.
The CAS number of Sucrose is 57-50-1.
More information of Sucrose 57-50-1 are:
Synonyms |
Sucrose(8CI);(+)-Sucrose;Amerfond;Beet sugar;Cane sugar;Carrare C 10;Confectioner's sugar;Frost Sugar;GNE 410;Granulated sugar;Khandsari;Manalox AS;Microse;NSC 406942;Rockcandy;Saccharose;Saccharum;Sucrose NF;Sugar;White sugar;a-D-Glucosyl-b-D-fructofuranoside;b-D-Fructofuranosyl a-D-glucopyranoside; |
CAS Number |
57-50-1 |
Molecular Formula |
C12H22O11 |
Molecular Weight |
342.3 |
Density |
1.77 g/cm3 |
Melting Point |
185-187 °C(lit.) |
Boiling Point |
697.1 °C at 760 mmHg |
Flash Point |
375.4 °C |
HS CODE |
1701991090 |
PSA |
189.53000 |
LogP |
-5.39560 |
In terms of its chemical structure, sucrose exhibits molecular geometry influenced by intramolecular hydrogen bonds and orbital hyperconjugation across the glycosidic bond. Although it is typically non-toxic, excessive consumption of sucrose has been linked to health issues such as dental caries, weight gain, and exacerbation of diabetes, especially due to the high fructose content. While sucrose is a common dietary sugar, it is often compared to high-fructose corn syrup (HFCS), which contains a different glucose-to-fructose ratio. High sugar intake, particularly fructose, has been associated with potential metabolic disturbances such as insulin resistance, glucose intolerance, and hypertriglyceridemia. Despite these concerns, the long-term health effects of sucrose and fructose consumption are still debated in scientific circles.
InChI:InChI=1/C12H22O11/c13-1-4-6(16)8(18)9(19)11(21-4)23-12(3-15)10(20)7(17)5(2-14)22-12/h4-11,13-20H,1-3H2/t4-,5-,6-,7-,8+,9-,10+,11-,12+/m1/s1
Articles related to Sucrose:
Article |
Source |
Effect of lifelong sucrose consumption at human-relevant levels on food intake and body composition of C57BL/6N mice |
Male C57BL/6N mice at 3 weeks of age were randomized into consuming a diet with 25 or 10% kcal from sucrose for the rest of their lives. Body weight, food and water intake, fasting blood glucose, insulin, and lipid levels were measured at regular intervals. At the end of the study, organs and tissues were collected and gene expression was measured. , Ruolin Yan, Vivian Wai Wan Choi, ect. , Sec. Nutrition and Metabolism Volume 9 - 2022 |
Molecular Level Sucrose Quantification: A Critical Review |
Polarimetry is the most widely used method for the determination of sucrose in the industry [21]. Since polarimetry measures the rotation [ α ] λ T for all optically active substances in the sample solution, it is necessary to remove the optical activity of all substances other than sucrose to perform a single polarimetric measurement or perform sucrose inversion with the invertase enzyme (INV), and measure the change in polarization of the solution as sucrose grades. , Gustavo A. Lara-Cruz 1 andAndres Jaramillo-Botero 1,2,*ORCID , Sensors 2022, 22(23), 9511; |
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