sucrose(redirected from Dietary sucrose)
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An oligosaccharide, α- d -glucopyranosyl-β- d -fructofuranoside, also known as saccharose, cane sugar, or beet sugar. The structure is shown below.Sucrose is very soluble in water and crystallizes from the medium in the anhydrous form. The sugar occurs universally throughout the plant kingdom in fruits, seeds, flowers, and roots of plants. Honey consists principally of sucrose and its hydrolysis products. Sugarcane and sugarbeets are the chief sources for the preparation of sucrose on a large scale. Another source of commercial interest is the sap of maple trees. See Oligosaccharide
(also saccharose), one of the most important disac-charides. Sucrose, which is present in all photosynthesizing plants, forms colorless crystals that dissolve readily in water and melt at 185°–186°C. It is easily hydrolyzed to yield glucose and fructose by the action of acids or the enzyme invertase.
Sucrose is one of the most easily digested and transportable forms of carbohydrates in plants. Carbohydrates formed in photosynthesis are transferred in the form of sucrose from the leaves to seeds, roots, tubers, and bulbs, where the sucrose is easily converted into starch or inulin.
Sucrose was produced even in ancient India, China, and Egypt by separating it from the sap of sugarcane. Currently the major source of sucrose in countries of the temperate zone is the sugar beet. Sucrose is used widely in the food and microbiological industries. The fermentation of sucrose by various microorganisms yields ethyl alcohol, and other alcohols, acetone, acetic acid, lactic acid, and other products are obtained as well. Sucrose is commonly called sugar.