Introduction of Sucrose
Sucrose, commonly known as table sugar, is a disaccharide made up of glucose and fructose molecules linked by α,β-1,2-glycosidic bonds. It is ubiquitous in the plant kingdom and is the main form of carbohydrate transportation and storage. This molecule is an important component of human nutrition and industry, reflecting its role in the development of the food chain. This molecule is an important component of human nutrition and industry, reflecting its biochemical and commercial significance. It is a natural carbohydrate found in many fruits, vegetables, and grains, but is also added to many processed foods such as candy, ice cream, breakfast cereals, canned foods, sodas, and other sweetened beverages. Sucrose in processed foods usually comes from sugar cane or sugar beets. Sucrose does not taste as sweet as fructose, but it is sweeter than glucose.
Where does Sucrose Come From?
Sucrose is primarily synthesized by plants through photosynthesis, in which plants convert carbon dioxide and water into glucose and fructose. These monosaccharides then combine to form sucrose, which is the main form of sugar transported in plants. Sucrose is found almost universally in the leaves, flowers, stems, seeds and fruits of the plant kingdom. It is especially rich in sugar cane and sugar beet, so modern sugar production basically uses these two plants as raw materials, of which sugar cane raw materials account for about 70%. Sugar sweet, with high edible value, originated in ancient India, through the Silk Road into China, through thousands of years of historical development, continuous improvement of refining technology, from the earliest "stone honey", to brown sugar, to high purity white sugar, now has the ability to produce injection grade sucrose.
Chemical Structure of Sucrose
The chemical structure of sucrose, C12H22O11, comprises 12 carbon atoms, 22 hydrogen atoms, and 11 oxygen atoms. This structure forms a crystalline solid with a molecular weight of approximately 342.3 g/mol. Sucrose is very soluble in water and increases with temperature. This is how candy or rock candy is made. Sucrose is first heated at a high temperature until it is completely dissolved, and then cooled down quickly so that it crystallizes to form candy or rock candy.
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Properties of Sucrose
Physical Properties of Sucrose
Sucrose is sweet, odorless, soluble in water and glycerin, slightly soluble in alcohol. The relative density is 1.587 (25℃). There is optical activity, but no variable optical activity. Sucrose is highly soluble in water, its solubility increases with the increase of temperature, and it does not conduct electricity after being dissolved in water. Sucrose is also soluble in aniline, azobenzene, ethyl acetate, amyl acetate, melted phenol, liquid ammonia, alcohol and water mixture and acetone and water mixture, but not soluble in gasoline, petroleum, anhydrous alcohol, trichloromethane, carbon tetrachloride, carbon disulfide and turpentine and other organic solvents. Sucrose is a crystalline substance. The specific gravity of pure sucrose crystals is 1.5879, and the specific gravity of sucrose solutions varies with concentration and temperature. The specific curl of sucrose ranges from +66.3° to +67.0°.
Chemical Properties of Sucrose
Sucrose and sucrose solution under the action of heat, acid, alkali, yeast, etc., will produce various chemical reactions. When crystallized sucrose is heated to 160 ° C, it will decompose and melt into a thick and transparent liquid, which will recrystallize when cooled. When heating time is prolonged, sucrose is decomposed into glucose and dehydrated fructose. At a higher temperature of 190-220 ° C, sucrose is dehydrated and condensed into caramel. Further heating of caramel produces carbon dioxide, carbon monoxide, acetic acid and acetone. Under humid conditions, sucrose decomposes at 100 ° C, releasing water and turning black in color. When the sucrose solution is heated and boiled for a long time under atmospheric pressure, the dissolved sucrose will slowly decompose into equal amounts of glucose and fructose, that is, the conversion process occurs. If the sucrose solution is heated above 108℃, the hydrolysis is rapid, and the greater the concentration of the sugar solution, the more significant the hydrolysis effect. The metal material used in the boiling vessel also affects the rate of sucrose conversion. For example, the conversion effect of sucrose solution in copper is much greater than that in silver, and glass containers have little effect.
Sucrose Processing
The production process of sucrose is roughly divided into several steps: raw material → juice extraction → clarification → evaporation → sugar boiling and crystallization → honey separation → drying → screening → packaging. As the name suggests, juice extraction is the pressing of cleaned and crushed sugarcane or beet to obtain the original juice containing sucrose and a lot of impurities. Clarification is a more important step in the sugar process, a very important clarifying agent in the process is milk of lime, which can precipitate acidic substances in the juice, and according to the different process, it may also use sulfur dioxide, carbon dioxide, phosphoric acid and other clarifying media. Due to the harm of sulfur to human health, some countries use membrane filtration and ion exchange technology applied to the production process of sugar industry, the product does not contain sulfur, and the international market competitiveness is strong. By further purifying the edible grade sucrose, medicinal grade sucrose products can be obtained.
Sucrose Metabolism
First, sucrose is broken down into glucose and fructose by the action of sucrase. Glucose, the body's energy source, enters a "glycolysis" reaction inside cells. The main body of the glucose molecule is a ring structure composed of six carbon atoms. In the process of "glycolysis", a glucose molecule goes through a biochemical reaction process involving a catalytic enzyme to generate two pyruvate molecules and release some energy. The pyruvate molecules then enter a "tricarboxylic acid cycle" biochemical reaction process, which eventually breaks down into carbon dioxide and water, and then releases some of the energy. At this point, the glucose molecules are completely "burned", the energy generated for muscle exercise or provide heat, and the "tail gas" - carbon dioxide is carried away by the blood and excreted. Glucose is also used by cells as a "raw material" to synthesize other molecules, such as amino acids and fatty acids, when needed
Sucrose vs Sucralose
Sucrose and sucralose are two distinct sweeteners with differing chemical compositions and properties, each finding unique applications in various industries and consumer products.
| Comparison Categories | Sucrose | Sucralose |
| Composition | A natural disaccharide composed of glucose and fructose molecules linked by a glycosidic bond. | An artificial sweetener derived from sucrose through a chemical modification process where three hydroxyl groups are replaced with chlorine atoms. |
| Source | Derived from sugarcane and sugar beet through extraction and refining processes. | Synthesized in laboratories and is not found naturally in significant quantities. |
| Sweetness | Sucrose provides a moderate level of sweetness and is commonly used in food and beverage applications. | Sucralose is approximately 600 times sweeter than sucrose, making it a potent sweetening agent even in small amounts. |
| Applications | - Food and Beverage: Widely used as a natural sweetener and flavor enhancer in baked goods, desserts, beverages, and processed foods.
- Pharmaceuticals: Utilized as an excipient in medications and liquid formulations to improve taste and stability.
- Industrial: Essential in fermentation processes for producing ethanol and other biochemicals.
| - Food and Beverage: Commonly used in diet foods, low-calorie beverages, and sugar-free products to provide sweetness without adding calories.
- Pharmaceuticals: Incorporated into oral medications and syrups for diabetic patients and those on low-calorie diets.
- Consumer Products: Found in tabletop sweeteners, chewing gums, and health supplements due to its intense sweetness.
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What are Sucrose-based Excipients?
In order to protect the quality and activity of active substances such as proteins in biological products, we usually add sugar protectants to pharmaceutical formulations for freeze-drying. Sucrose has been widely used as a protective agent/lyophilized protective agent in injections due to its high glass transition temperature, suitable viscosity, low moisture absorption, no reductive group, etc., such as protein antibody drugs, hormone drugs, liposome products, virus vaccine products, etc., and can also play a role in regulating osmotic pressure. Sucrose with high purity and low endotoxin can also be used as an additive in cell culture medium. Sucrose is mainly used in the injection of biological products lyophilized powder injection and liposome injection, as a lyophilized protective agent.
Sucrose stands as a cornerstone molecule in both natural and industrial contexts, offering sweetness, stability, and utility across diverse applications. From its origins in plants to its role in human health and technology, sucrose continues to be a versatile and indispensable compound in modern society.
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