Sucrose

Sucrose

Formula: C₁₂H₂₂O₁₁

Molar mass: 342.2965 g/mol

Energy: 387.2 Calories (per 100 g)

Melting point: 186 °C

Soluble in: Water

• Sucrose is the sugar of commerce, mostly produced by sugar cane and sugar beets.
• Sucrose is made up if a-D-glucose and b-D-fructose.
• The two monosaccharides are held together by the glycosidic bond(a1>b2), between C1 of a-glucose and C2 of B-fructose. 
• The reducing group of glucose and fructose are involved in glycosidic bond, hence sucrose is a non-reducing sugar, and it cannot form osazone.
• It is sweeter than most other common sugars except Fructose.
• Sucrose is employed as a sweetening agent in food industry.
• The intestinal enzyme -Sucrase- Hydrolyses sucrose to glucose and fructose which are absorbed.