Sucrose

Flavor blender, accentuator, modifier & dispersing agent, sweetening, texture & bodying agent for foods & beverages, raw material for numerous org chem & yeast prodn, lubricant in foods.

Sweetener in foods and soft drinks, manufacture of syrups, source of invert sugar, confectionary, preserves and jams, demulcent, pharmaceutical products, caramel, chemical intermediate for detergents, emulsifying agents, and other sucrose derivatives.

Sweetening agent and food. Starting material in fermentative prodn of ethanol, butanol, glycerol, citric and levulinic acids. Used in pharmaceuticals as a flavor, as a preservative, as antioxidant (in form of invert sugar), as demulcent, as substitute for glycerol, as granulation agent and excipient for tablets, as coating for tablets. In plastics and cellulose industry, in rigid polyurethane foams, manuf of ink and of transparent soaps.

Industrial uses: Adhesion/cohesion promoter, Stabilizing agent.

Consumer uses: Adhesion/cohesion promoter.

Use classes: Processing Aids and Additives, Safer Chemical Classes, Cosmetics.

Sugar is a white crystalline carbohydrate, typically sucrose, used as a sweetener and preservative.

Obtained from sugar cane (Saccharum officinarum L, Gramineae) and sugar beet (Beta valgaris L, Chenopodiaceae). Sugar cane contains from 15-20% and sugar beet form 10-17% sucrose. Structure: Avery et al, J Chem Soc 1927, 2308, Beevers, Cochrane, Proc Roy Soc 190a, 257 (1947).

By crushing and extraction of sugarcane (Saccharum officinarum) with water or extraction of the sugar beet (Beta vulgaris) with water, evaporating, and purifying with lime, carbon, and various liquids. Also obtainable from sorghum by conventional methods.

Sucrose is extracted commercially from sugar maple