Sucrose (C12H22O11)

Sucrose is often called table sugar or cane sugar. Sucrose is a naturally occurring disaccharide sugar. Sucrose is a monoclinic crystal structure, soluble in water, and has a sweet taste. It is also called table sugar with the molecular formula C₁₂H₂₂O_11. Sugar is a synthesized form of Sucrose and consists of elements Carbon, Hydrogen, and Oxygen. The sucrose molecule is composed of two monosaccharides- Glucose and Fructose connected via a glycosidic bond. The linking of two monosaccharides is called a glycosidic linkage. In 1857, William Miller coined the word Sucrose. For human consumption, Sucrose must be refined. It is mainly used as a food ingredient because of its sweet taste. Sucrose is obtained from sugar canes or sugar beets.

In this article, we will learn in detail about sucrose, the structure of sucrose, the physical and chemical properties of sucrose, and difference between sucrose and similar compounds.

What is Sucrose? (C₁₂H₂₂O₁₁)

Sucrose is a disaccharide sugar that has a monoclinic crystal structure, soluble in water and has a sweet taste. It is also called table sugar with the molecular formula C₁₂H₂₂O₁₁

The molecular formula C₁₂H₂₂O₁₁ breakdown as follows:

• 12 Carbon(C) Atoms
• 22 Hydrogen(H) atoms
• 11 Oxygen(O) atoms

The above formula represents the composition of sucrose, it is a disaccharide composed of one glucose molecule and one fructose molecule linked together by a glycosidic bond.

Sucrose Definition

Sucrose is defined as a disaccharide of glucose and fructose obtained from sugar cane and sugar beet, used as a sweetener. It is also called table sugar with the molecular formula C₁₂H₂₂O₁₁

Structure of Sucrose

As discussed above, Sucrose is made up of two monosaccharides connected via a glycosidic bond. The structure of sucrose is illustrated below:

Sucrose Haworth Structure

The most famous structure of sucrose is Haworth Structure of sucrose. In Sucose, the reducing group of glucose and fructose from glycosidic bond thus making it a non-reducing sugar.

The glycosidic linkage that connects the two carbohydrate groups can be observed in the above image. There are no anomeric hydroxyl groups in a sucrose molecule. It can, therefore, be classified as a non-reducing sugar.

Sucrose Chemical Name

The common name of sugar is sucrose. However Sucrose Chemical name is β-D-Fructofuranosyl α-D-glucopyranoside. The IUPAC name of Sucrose is (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol.

The molecular formula of Sugar is C₁₂H₂₂O₁₁. It is a double cycloalkano ether.

Chemical Data of Sucrose

Property	Value
Density	1.587 g/cm³
Chemical Formula of Sucrose	C12H22O11
Melting Point	Decomposes at 459 K
Physical Appearance	White, crystalline solid
Molar Mass or Molecular Weight	342.30 g/mol

Check: Invert Sugar

Physical Properties of Sucrose

The physical properties of sucrose are mentioned below:

• Sucrose appears in white crystalline solid form
• Sucrose has sweet in taste, and has odorless crystals
• The molecular mass of Sucrose is 342.30 g/mol
• Sucrose Melting point is 186°C.
• The density of sucrose is 1.587 g/cm3
• It is soluble in water, and its solubility at a temperature of 20° C is 203.9g/100mL
• Its standard enthalpy of combustion is 5647 kJ.mol^-1
• Sucrose is not a type of reducing sugar

Chemical Properties of Sucrose

• Combustion: Sucrose combusts to produce carbon dioxide and water.
• Reaction with Chloric Acid: When sucrose reacts with chloric acid, it forms hydrochloric acid, carbon dioxide, and water.
• Hydrolysis: The glycosidic bond in sucrose (C12H22O11) is broken during hydrolysis, resulting in the formation of glucose and fructose.
• Dehydration with Sulfuric Acid: When dehydrated using sulfuric acid as a catalyst, sucrose transforms into a carbon-rich black solid.

Thermal Degradation of Sucrose

Sucrose has various chemical properties, including the following:

• Sucrose can be dehydrated in the presence of Sulfuric acid to obtain a black solid that is rich in carbon and small quantities of SO₃. The chemical reaction is given below:

C₁₂H₂₂O₁₁ + H₂SO₄ → 11H₂O + 12C (black carbon-rich solid) + heat

• Sucrose molecule reacts with Chloric acid (HClO₃) to yield Hydrochloric acid, Carbon dioxide, and water.

C₁₂H₂₂O₁₁ + 8HClO₃→ 8HCl + 11H₂O + 12CO₂

• Sucrose reacts with powerful oxidizing agents like Potassium nitrate (KNO₃) to produce a special type of fuel called rocket candy. The chemical reaction is given below:

C₁₂H₂₂O₁₁ + 6KNO₃ → 3K₂CO₃ + 3N₂ + 9CO + 11H₂O

Dehydration of Sucrose with Sulfuric Acid

Sucrose can be subjected to dehydrated in the presence of sulfuric acid in order to obtain a black solid that is rich in carbon. The idealized chemical equation for this process is provided below.

C₁₂H₂₂O₁₁ + H₂SO₄ → 11H₂O + 12C (carbon-rich solid) + heat

Sucrose Hydrolysis

Sucrose Hydrolysis is a chemical reaction where sucrose is broken down into two constituent sugars known as glucose and fructose, by the addition of water.

Sucrose + H₂O ⇋ Glucose + Fructose

How do you Convert Sucrose to Glucose?

Sucrose is converted into glucose and fructose by the enzyme called invertase, and these two monosaccharides readily enter the glycolytic pathway. In a typical real-time enzyme kinetics experiment, the substrate (sucrose) is converted to glucose and fructose by the enzyme invertase. The product (α-D-glucose) starts to convert to β-D-glucose immediately by hydrolysis. The Invertase enzyme is used to convert sucrose or cane sugar into glucose and fructose.

Check: Difference between Reducing and Non-reducing Sugar?

Fructose, Glucose and Sucrose

The comparison between fructose, glucose and sucrose is tabulated below:

Fructose	Glucose	Sucrose
Fructose is a monosaccharide (i.e., single saccharide), which means that it can’t be broken down into smaller molecules	Glucose is a monosaccharide (i.e., single saccharide), which means that it can’t be broken down into smaller molecules.	Sucrose is a disaccharides include one glucose molecule and one fructose molecule.
Fructose found naturally in many plants. Fruits such as apples, cherries, and figs naturally contain a high amount of fructose.	Glucose found in grains, nuts, fruits, and vegetables to starchier options such as bread, white rice, and potatoes.	Sucrose is present in sugar cane, sugar beets, and fruits like pineapples, oranges, and grapes.
Molecular formula for fructose is C6H12O6	Molecular formula for glucose is C6H12O6	Molecular formula for sucrose is C12H22O11

Sucrose vs Sucralose

The difference between sucrose and sucralose is tabulated below:

Sucrose	Sucralose
Sucrose is a naturally occurring sugar, commonly known as table sugar.	Sucralose is an artificial sweetener, which is produced in a lab.
The molecular formula for sucrose is C12H22O11	The molecular formula of sucralose is C12H19Cl3O8
Sucrose is an caloric sweetener, which provides about 4 calories per gram when metabolized in the human body.	Sucralose is an non-caloric because the human body does not need to metabolize it for energy.
Sucrose is a naturally occurring sugar having calories	Sucralose is an artificial sweetener having no calories

Maltose, Lactose and Sucrose

Maltose, sucrose, and lactose are three popular disaccharides. They have the same chemical formula,C₁₂H₂₂O₁₁ but their structures are different. A detailed comparison between them is tabulated below:

Maltose	Lactose	Sucrose
Maltose is made up of two units of glucose	Lactose is made up of one unit of glucose and one unit of galactose.	Sucrose is made up of one unit of glucose and one unit of fructose.
While maltose is present in germinating grains like barley.	Lactose is present mainly in sugar in mammalian milk and cow’s milk.	Sucrose is present in sugar cane, sugar beets, and fruits like pineapples, oranges, and grapes.
Maltose is broken down into glucose molecules by the enzyme maltase	Lactose is broken down into glucose and galactose by lactase.	Sucrose is broken down into glucose and fructose by the sucrase enzyme.
Maltose is used in brewing and fermentation processes	Lactose is used in dairy products, baked goods, and pharmaceutical formulations,	Sucrose is used in food and beverage products
Maltose is a disaccharide molecule composed of two glucose molecules linked together	Lactose is a disaccharide composed of a glucose molecule and a galactose molecule	Sucrose is a disaccharide made up of glucose and a fructose molecule.

Sucrose vs Glucose

The difference between Glucose and Sucrose is tabulated below:

Sucrose	Glucose
Sucrose is made up of one unit of glucose and one unit of fructose.	Glucose is made up of single sugar molecule. They’re the building blocks of carbohydrates.
Its chemical formula is C12H22O11	Its chemical formula is C6H12O6
Sucrose is mainly found in plants, It is used as a type of sugar for sweetening food and beverages.	Glucose is an primary source of energy for living organisms. glucose is produced in plants during the process of photosynthesis.
Table sugar and the sucrose found in processed foods are commonly extracted from sugar cane or sugar beets.	It’s often added to processed foods in the form of dextrose, which is extracted from corn or wheat.
Sucrose tastes less sweet than fructose alone but sweeter than glucose alone.	Glucose is less sweet than both fructose and sucrose

Check: Sugar Formula

Uses of Sucrose

The uses of sucrose are listed below:

• Sucrose is used as a food preservative.
• Sugar is one of the important components of soft drinks.
• It also serves as an antioxidant.
• It acts as a food thickening agent and as a food stabilizer.
• Jams, Jellies, and sweets are prepared with the help of Sugar.
• Sucrose is used in baking for a rich brown color appearance.
• It is used as a chemical intermediate for detergents.

Sucrose – FAQs

What is sucrose?

Sucrose is a type of sugar that is a disaccharide, composed of glucose and fructose molecules. It is commonly known as table sugar and is widely used in food and drinks for sweetening​.

How is sucrose metabolized in the body?

Sucrose is metabolized by being split into its two component sugars, glucose and fructose, by the enzyme sucrase. These sugars are then absorbed into the bloodstream and used by the body for energy​​.

What are the health impacts of consuming sucrose?

High consumption of sucrose can lead to several health issues, such as obesity, type 2 diabetes, and heart disease. This is particularly due to the fructose component, which can cause insulin resistance and fat accumulation.

How does sucrose compare to other sugars like fructose in terms of health effects?

Sucrose and fructose have different metabolic pathways and health impacts. Fructose, which makes up half of sucrose, is particularly associated with adverse health effects like increased fat storage, high blood pressure, and increased risk of metabolic syndrome​.

Is sucrose natural?

Yes, sucrose occurs naturally in many plants, particularly sugar cane and sugar beets, from which most commercial sucrose is derived. It is also present in fruits and vegetables, combined with other sugars​.

Can sucrose affect blood glucose levels?

Yes, sucrose can affect blood glucose levels as it is broken down into glucose, which directly contributes to blood sugar levels. This is a consideration for individuals managing diabetes​​.

What role does sucrose play in plant biology?

In plants, sucrose is important for energy storage and transport. It is synthesized in the leaves and can be transported to other parts of the plant where it is used or stored. This transportation occurs through the phloem as part of the plant’s internal nutrient distribution system​​.

What is the difference between sucrose and sucralose?

Sucrose is a natural sugar, while sucralose is an artificial sweetener that is about 600 times sweeter than sucrose. Sucralose is derived from sucrose through a process that replaces three hydrogen-oxygen groups on the sucrose molecule with chlorine atoms​.

How is sucrose used commercially?

Sucrose is widely used in the food industry as a sweetener. It is found in baked goods, beverages, and processed foods. It is also used in pharmaceuticals as a coating for medications to improve taste​.

Are there environmental concerns associated with sucrose production?

Yes, large-scale sucrose production, particularly from crops like sugar cane, can have significant environmental impacts. These include water consumption, use of agricultural chemicals, and habitat disruption​​.