Sucrose

Introduction

Sucrose is made up of carbohydrates, which can be found naturally in fruits and vegetables. It is an important part of a plant during the process of photosynthesis. Sucrose occurs naturally so it has many commercial uses also. Beet sugar processing is done in a continuous process without the stage of raw sugar. The sugar beet is processed in hot water to extract the sugar from the fibre of the beet.

What is Sucrose?

Sucrose is known as glycosyl and glycoside formed by glucose. It has the function of osmolyte, which is a sweetening agent. Sucrose is found naturally in Cyprusesculents. The sugar juice is concentrated, filtered, purified, and dried which is similar to sugar-cane processing. Sucrose is a kind of anti-freezing agent. Tissues and the molecular structure of protein can be protected from damage by crystals.

Figure 1 − 3D-model of a sucrose molecule

Overview of the last 30 years of consumption of sugar has unparallel production. Rising demand for sugar cane and its production all over the world results in rising production of beet also. Today doing business in sugar production is still one of the major things in the world.

Structure of Sucrose

Sucrose is made of a disaccharide which consists of two monosaccharides. The glycosidic linkage connects two carbohydrate groups. Sucrose molecule has no anomeric hydroxyl groups. Sucrose molecule is made of two elements glucose and fructose. This is generally non-reducing and has a chemical formula C12H22O11 molecule. Glycosidic bond connects the molecule of fructose and glucose.

Figure 2 − Sucrose structure formula

The molecular weight of sucrose is approx 342.30 g/mol. This thing glucose and fructose are combined of acetyl oxygen bridge in the alpha orientation and this can be identified due to its five and six-ring-like structure.

Properties of Sucrose

Physical Properties

• Sucrose is composed of a monoclinic crystal structure.

• Sucrose gets rotten as it goes through a high temperature (approx 190°C).

• Its water solubility is good, which is 203.9g/100mL at a certain temperature of 20°C.

• The burning point of sucrose is approximate 5647 kJ.mol-1

• It is moisture retention.

• It has adhesion and binding properties.

• It has Good texture development.

• It has the property of a gelling effect

• It consists of the nature of viscosity.

Chemical Properties

• Sucrose can undergo a reaction, which is at combustion rate, which results in carbon dioxide and water.

• It produces hydrochloric acid, and carbon dioxide when combined with chloric acid.

• It results in the creation of a black solid that is abundant in carbon when the sucrose is dehydrated with Sulphuric acid.

• Heat causes the formation of a brown colour during caramelization in foods. This results in the sweetness of foods

• It enhances the flavour and smell.

• Sucrose does not act as a reducing agent.

• It is burned on strong warming with concentrated tetraoxosulphate acid $\mathrm{C_{12}H_{22}O_{11}\:\rightarrow\:12C}$.

Sucrose thermal Degradation

When sucrose is heated to approximately 186°C, therefore this undergoes a decomposition reaction resulting in the rising of caramel. Like carbohydrates, sucrose is initialized in the burning process during the availability of oxygen to water and carbon dioxide as a product. Sucrose reacts with potassium nitrate to give fuel, known as rocket candy. It is reacted with chloric acid to give hydrochloric acid, and water and carbon dioxide. This reaction is represented by the following equation −

$$\mathrm{C_{12}H_{22}O_{11}\:+\:8HCLO_{3}\:=\:8HCL\:+\:11H_{2}O\:+\:12CO_{2}}$$

Sucrose dehydration with Sulfuric acid

It gets dehydrated when sulfuric acid is present to extract black solid is enriched with carbon. This can be represented by the following reaction −

$$\mathrm{C_{12}H_{22}O_{11}\:+\:H_{2}SO_{4}\:=\:11H_{2}O\:+\:12C}$$

The heat of the reaction evaporates the water resulting in carbon formation. The pure acid decomposes on warming with sulfur trioxide and water. This acid reaches the boiling point of approximate 330°C.

Figure 2 − Disaccharides (Lactose, Maltose, and Sucrose)

Uses of Sucrose

Following are some uses of sucrose −

• Sucrose is used in the preparation of syrups and molasses.

• It acts as a sweetener in foods and soft drinks.

• It helps in the preservation of jams.

• It is used as excipient in tablets.

• While making a preparation it delays oxidation in it.

• In medicine industries, sucrose is used in syrup preparation and in the manufacturing of tablets.

• It is used in the preparation of sterile solutions.

• Sucrose acts as a solute in water, which maintains its stable structure.

• It is a common form of carbon helps in the transportation of carbon in plants.

• Sucrose can be exported in plants by its cell in the phloem part.

• It has the special vascular tissue designed to transport sugars.

• It is used as a refinement process.

Conclusion

Sucrose is the most important disaccharide and abundant in nature and is an important part of photosynthesis. It is a non-reducing agent, which limits the chemical reactivity. It is used in the storage of molecules in most plants. Sucrose synthesis is strongest in leaves and sucrose synthesis is widely spread among cells of plants. Sucrose acts with the food ingredients in many watts. Sucrose improves the quality of the food and thus increases the flavour of the food. It is widely used and a customer acceptance product.

FAQs

1. Define sucrose? What are the components required for making sucrose?

It is a disaccharide sugar, which is composed of two units of monosaccharide sugars. The units are composed of glucose, fructose and sucrose.

2. What food contains sucrose?

Bananas, grapes, mango and in other fruits sucrose can be found naturally. It is used in cooking foods and extraction is done from sugarcanes and beets.

3. What is the significance of sucrose?

It is a sweetener agent in foods, manufacturing medicine products and caramel. It is used as a chemical transporter in detergents. It is extracted from the processing of sugar cane and other natural fruits and vegetables.