Sucrose

Characteristics
Sucrose is a disaccharide composed of glucose and fructose with molecular formula C 12 H 22 O 11. Sucrose is commonly called table sugar. It is a white, odorless compound with sweet taste. Sucrose is a pure carbohydrate with It is one of the most common ingredient in processed fast food such as biscuits and cookies, cakes and pies, candy, etc. With sufficient concentrations, sucrose can also act as a food preservatives. Sucrose sugar can be attracted from cane, beet. When metabolized by humans, sucrose is broken down into the basic monosaccharides glucose and fructose. These sources are used for a quick fuel for energy. Sucrose is an organic compound, known as table sugar. Most widely traded commoditiy in the world throughout history and about 100/180 countries produce sugar.

History
Prior to the 18th century, sucrose was considered a great luxury. During the 19th century, popularity of this compound grew even more and demand became so high that sucrose is now almost a necessity in food preparation.

C 12 H 22 O 11 An example of where sucrose can be found is in plants. Also, cyanobacteria however not in other organisms

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 * Sucrose ** is the organic compound commonly known as table sugar and sometimes called saccharose . A white, odorless, crystalline powder with a sweet taste, it is best known for its nutritional role.

This is the molecule structure of sucrose.

=__Sucrose Used as Food__=

Refined sugar was a luxury before the 18th century. It became widely popular in 18th century, then graduated to becoming a necessary food in the 19th century. This evolution of taste and demand for sugar as an essential food ingredient unleashed major economic and social changes. Eventually, table sugar became sufficiently cheap and common enough to influence standard cuisine and flavored drinks. Sucrose is used for sweetening food, therefor cooks use it for desserts.

Its fructose component, which has almost double the sweetness of glucose, makes sucrose distinctively sweet in comparison to other carbohydrate foods. Sucrose is important to the structure of many foods, including biscuits and cookies, cakes and pies, candy, and ice cream and sorbets. It is a common ingredient in many processed and so-called "junk foods".

Human health
Human beings have long sought sugars, but aside from wild honey, have not had access to the large quantities that characterize the modern diet. Studies have indicated potential links between processed sugar consumption (otherwise referred to as free sugars) and health hazards, including obesity and tooth decay and is relevant to other chemical forms of sugar, not just sucrose. John Yudkin showed that the consumption of sugar and refined sweeteners is closely associated with coronary heart disease. It is also considered as a source of endogenous glycation processes.