Non-reducing disaccharide is the most widely distributed in nature, exists in many plants, and has the highest content in sugarcane and sweet lai, hence its name. Pure sucrose is colorless crystal, soluble in water, sweeter than glucose and maltose, but not as sweet as fructose. Sucrose is formed by the condensation of one molecule of glucose and one molecule of fructose and the loss of one molecule of water. The aldehyde group in the glucose molecule and the ketone group in the fructose molecule are both destroyed, so it is a non-reducing disaccharide. Under the action of acid or sucrase, sucrose is hydrolyzed to produce equal amounts of glucose and fructose. Therefore, its hydrolysate is reducible.

Sucrose reacts with concentrated sulfuric acid to form a complex mixture, including black carbon. Sucrose is the main sweetener of various foods and can also be used to make glucose and fructose. Sugar is one of the basic foods for human beings, which has a history of thousands of years. Sucrose can be divided into three kinds according to purity; White sugar, granulated sugar and sliced sugar.

Nutritional analysis of sucrose;

Can be used to make sweeteners: tea, coffee, potions, pills, etc. Soda; Candy; Cookies; Pastry; Bacon; Seasoning; Goods, commodities, futures, etc.

Supplementary information of sucrose:

1. Sucrose is easily hydrolyzed by acid, and the same amount of D- glucose and D- fructose is produced after hydrolysis. Not reduced. The caramel formed by fermentation can be used as a colorant for soy sauce.

2. The main products of sucrose photosynthesis are widely distributed in plants, especially in sugar beet, sugarcane and fruit. Sucrose is the main form of sugar storage, accumulation and transportation in plants.

3. Sucrose is decomposed into sugar and glucose by digestive juice in human information system and absorbed by small intestine.

4. Sucrose is considered to cause some health problems, the most common of which is tooth decay, because bacteria in the mouth can convert sucrose in food into acid, thus eroding the enamel of teeth.

5. Sucrose is high in calories, and excessive intake can easily lead to obesity.

Sucrose is suitable for people:

Generally everyone can eat it.

Diabetic patients should not eat more, and children should not eat more, resulting in tooth decay.