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sucrose
sucrose
sucrose (C12H22O11) Common, white, crystalline
sugar, a disaccharide sugar consisting of linked
glucose and
fructose molecules. It occurs in many plants, but its principal commercial sources are
sugar cane and
sugar beet. It is widely used for food sweetening and making preserves.
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sucrose
Book article from: The Columbia Encyclopedia, Sixth Edition
sucrose , commonest of the sugars, a white, crystalline...structure (see isomer ). Hydrolysis of sucrose yields D-glucose and D-fructose; the...known as invert sugar because, although sucrose itself rotates plane-polarized light...
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sucrose esters
Book article from: A Dictionary of Food and Nutrition
sucrose esters Di‐ and trilaurates and mono‐ and distearates of sucrose. Used as emulsifiers, wetting agents, and surface active...staling or crumb‐softening agents. See also sucrose polyesters .
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sucrose monostearate
Book article from: A Dictionary of Food and Nutrition
sucrose monostearate See sucrose esters .
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sucrose distearate
Book article from: A Dictionary of Food and Nutrition
sucrose distearate See sucrose esters .
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sucrose polyesters
Book article from: A Dictionary of Food and Nutrition
sucrose polyesters (SPE) Mixtures of hexa‐, hepta‐, and octa‐esters of sucrose and fatty acids (C‐12 to C‐20 and above). Can replace fats and oils in foods and food preparation but...
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