The saccharose (or sucrose ) is more simply the commercial Sucre extracted from the Sugar beet or the Canne to sugar (it is very widespread in the house plants). The saccharose is an organic molecule composed of carbon, hydrogen and of oxygen. This sugar is constituent current white sugar.

The saccharose is a double sugar formed by the condensation of a molecule of Glucose and of a molecule of Fructose.

Structure

The saccharose is a Diholoside (figure 1) whose Chemical formula is C₁₂ H₂₂ O₁₁. Its molar Masse is of 342,3 g.mol^-1.

Its official name is the α-D-glucopyrannosyl (1->2) β-D-fructofurannoside (or α-D-glucopyranosyl (1->2) β-D-fructofuranoside). It can be symbolized by Glc-Fru . It is a simple Glucide.

Hydrolize

Thanks to the Enzyme Invertase, in the presence of Eau and at moderate temperature (37 °C), it Hydrolyze in way in Glucose and Fructose, which allows its assimilation by the organization.

The mixture produced by the Invertase, Glucose and Fructose, is called reversed sugar.

There exists several type of hydrolyzes:

• the chemical hydrolysis

• the hydrolysis by exchanging resin of ion

This technique makes it possible to control the percentage of saccharose which will be reversed.

• the enzymatic hydrolysis

It is function of the temperature, the pH and the concentration. The two enzymes entering concerned are l'α-glucosidase and the β-fructosidase (invertase).

To be able sweetening

The sweetening capacity of saccharose is used as reference in the scale of the sweetening products, i.e. he is regarded as equal to 1.

Physical properties

Sugar caramelizes with 160°C. Its solubility is of 2,019 g.mL^-1 (with 20 °C).

The saccharose is not soluble in pure alcohol.

The sugar rate is given by the Degré Brix.

Chemical properties

It is a sugar not Réducteur, ic carbon Hémiacétal of glucose and ic carbon Hémiacétal of the fructose is implied in the osidic Liaison. It is not Hygroscopique. It cannot carry out mutarotation and it is not reducing .

Properties into Agro-alimentary

Physicochemistry

During its use in industry of drinks, the saccharose can be reversed all alone during the heat treatment. Moreover, reversed sugar being more soluble than saccharose, in its presence, it can play the part of retaining of water and prevent the crystallization of this last.

Use attends (auxiliary of texture) in the capacity as binder.

Granulometry

Various following crystal sizes needs for industry:

• granulated sugar
• caster sugar
• sugar freezes

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