Sucrose 57-50-1

Sucrose (CAS 57-50-1, C12H22O11), is a white crystalline solid, widely used in the food and beverage industry as a sweetener and flavor enhancer. It is also commonly known as table sugar or cane sugar. Sucrose is composed of glucose and fructose molecules bonded together and is derived from various sources such as sugarcane and sugar beets. Sucrose has a sweet taste and is highly soluble in water. It is commonly used in baking, confectionery, and beverage production. It provides sweetness and enhances the flavor of a wide range of food and drink products. Additionally, sucrose acts as a preservative and helps to extend the shelf life of certain food items. In addition to its role as a sweetener, sucrose also plays a crucial role in biological systems. It is an important source of energy for living organisms and is involved in various metabolic processes. Sucrose is a major component of plant sap and serves as a transport molecule for carbohydrates in plants. Overall, sucrose is a versatile compound with a wide range of applications in the food industry and beyond. Its sweet taste, solubility, and preservative properties make it an essential ingredient in many products.

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