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C₁₂H₂₂O₁₁

Sucrose

IUPAC : Sucrose
OrganicBiologicalFoodEverydayIndustrial

Disaccharide (glucose + fructose) extracted from sugarcane and sugar beet. It is "sugar" par excellence, one of the most consumed food products worldwide (~180 Mt/yr).

3D ball-and-stick representation of Sucrose (formula C₁₂H₂₂O₁₁). Constituent atoms: C, H, O.
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Physical properties

Molar mass342.297 g/mol
State at 20 °Csolid
Density1.587 g/cm³
Melting point459.00 K (186 °C)
Boiling point—
Solubility (H₂O)200 g/100 mL à 20 °C
Refractive index1.538

Structure

Crystal system—
3D render modeBall-and-stick

Uses and applications

  • Food sweetener (confectionery, pastries, beverages)
  • Preservative (jams, syrups — lowers water activity)
  • Fermentation (substrate for bioethanol, rum)
  • Chemical industry (precursor for sucrose octaacetate, surfactant derivatives)
  • Pharmaceutical excipient (tablets, syrups)

Constituent elements

6C
Carbon
1H
Hydrogen
8O
Oxygen

References

PubChem CID5988
CAS57-50-1
SMILESOC[C@H]1OC(O[C@@]2(CO)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
Sources : PubChem CID 5988 · NIST Chemistry WebBook