Sucrose (Table Sugar) (C₁₂H₂₂O₁₁) — Properties, Uses & Safety

Overview

Sucrose (C12H22O11), commonly known as table sugar, is a disaccharide carbohydrate composed of one glucose unit and one fructose unit joined by a glycosidic bond. With a molar mass of 342.30 g/mol, sucrose appears as a white, odorless crystalline solid with a sweet taste that has made it one of the most important food ingredients in human history. Sucrose is naturally produced by plants during photosynthesis and is found in high concentrations in sugarcane and sugar beets, which are the primary commercial sources. It is also present in fruits, vegetables, and honey. The global sugar industry produces over 180 million metric tons of sucrose annually, making it one of the most traded commodities in the world. Chemically, sucrose is a non-reducing sugar because its glycosidic bond links the anomeric carbons of both glucose and fructose, leaving no free aldehyde or ketone group to act as a reducing agent. This distinguishes it from reducing sugars like glucose and is an important concept in carbohydrate chemistry. When heated, sucrose undergoes caramelization — a complex series of pyrolysis reactions that produce brown color and rich flavor compounds. In acidic conditions or with the enzyme sucrase, sucrose hydrolyzes into its component monosaccharides: glucose and fructose. This hydrolysis reaction (C12H22O11 + H2O → C6H12O6 + C6H12O6) is a classic example studied in organic chemistry and biochemistry. Sucrose is highly soluble in water due to its many hydroxyl groups that form hydrogen bonds with water molecules, illustrating the principle that like dissolves like. It does not conduct electricity in solution because it is a molecular (covalent) compound that does not dissociate into ions. For chemistry students, sucrose is an excellent compound for exploring topics such as molecular versus ionic compounds, hydrogen bonding, hydrolysis reactions, calorimetry (burning sugar to measure energy content), and the distinction between reducing and non-reducing sugars. Its everyday familiarity makes it an engaging entry point into organic chemistry and biochemistry concepts.

IUPAC Name

beta-D-fructofuranosyl alpha-D-glucopyranoside

CAS Number

57-50-1

PubChem CID

5988

Molecular Formula

C₁₂H₂₂O₁₁

Molar Mass

342.3 g/mol

State at STP

solid

Appearance

White crystalline solid, sweet taste

Physical Properties

Melting Point

186 °C

Density

1.587 g/cm³

Solubility in Water

2000 g/L at 25 °C

ΔH°f

-2222 kJ/mol

Composition

Bonding