The basic function of food is to keep us alive and healthy. The study of food science involves understanding the nature composition and behavior of food materials under varying conditions of storage processing and use.



October 29, 2014

Table sugar of sucrose

Cane and beet sugar are identified in technical terms as sucrose. It is composite molecule made of one molecule each of glucose and fructose.

Sucrose is one of the most abundant carbohydrates found in nature and is a major component of the food chain. Sucrose is a 12-carbon sugar that is broken down in the intestine to glucose and fructose, hence utilized as a source of energy.

The official name of sucrose, according to the IUPAC-IUB Commission of Biochemical nomenclatures is β–D-fructofuranosyl-α-D-glucopyranoside.

Solubility of sugars varies with sugar types. For example, sucrose is more soluble than glucose and less soluble than fructose. This influence candy types and product success. It is the second most soluble sugar – two parts can dissolve in one part of room temperature.

To increase the solubility of sucrose and reduce possible undesirable crystallization, sucrose may be treated by inversions become invert sugar. When a sucrose solution is heated with an acid, some of the sucrose breaks down into equal parts of two simple sugars, dextrose and levulose. A mixture of equal parts of dextrose and levulose is called invert sugar.
Table sugar of sucrose

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