Sucrose, or table sugar, is a disaccharide made of glucose and fructose, linked by an α-1,2-glycosidic bond. It's a non-reducing sugar with a formula C12H22O11, crucial for energy in humans and widely used in food, pharmaceuticals, and cosmetics for its solubility and stability. Its hydrolysis produces invert sugar, beneficial in confectionery and brewing.
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Sucrose is a non-reducing sugar due to its glycosidic bond, which prevents it from participating in redox reactions
Mechanism of Hydrolysis
Sucrose is decomposed into glucose and fructose through the addition of water, a process facilitated by enzymes or acid
Uses of Hydrolysis
Hydrolysis of sucrose is important for digestion, production of invert sugar, and creating syrups for beverages and pharmaceuticals
Sucrose is a white, crystalline solid with a sweet taste, high solubility, and ability to undergo caramelization
Sucrose is used for sweetening, texture modification, and preventing crystallization in confectionery
Sucrose is used to formulate palatable liquid medications and syrups
Sucrose is prized for its gentle abrasive properties in exfoliating products
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Molecular formula of sucrose
C12H22O11, indicating 12 carbon, 22 hydrogen, and 11 oxygen atoms.
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Type of glycosidic bond in sucrose
α-1,2-glycosidic bond, linking anomeric carbon of glucose to the second carbon of fructose.
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Sucrose's role in human metabolism
Primary energy source, metabolized into glucose and fructose, contributes to sweetness in foods.
