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Names | |
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IUPAC name
β-D-Fructofuranosyl α-D-glucopyranoside
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Systematic IUPAC name
(2R,3R,4S,5S,6R)-2-{[(2S,3S,4S,5R)-3,4-Dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy}-6-(hydroxymethyl)oxane-3,4,5-triol | |
Other names
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Identifiers | |
3D model (JSmol)
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ChEBI | |
ChEMBL | |
ChemSpider | |
DrugBank | |
ECHA InfoCard | 100.000.304 |
EC Number |
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KEGG | |
PubChem CID
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RTECS number |
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UNII | |
CompTox Dashboard (EPA)
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Properties[1] | |
C 12H 22O 11 | |
Molar mass | 342.30 g/mol |
Appearance | Colourless crystals or white powder |
Density | 1.587 g/cm3 (0.0573 lb/cu in), solid |
Melting point | None; decomposes at 186 °C (367 °F; 459 K) |
2.01 g/mL (20 °C (68 °F)) | |
log P | −3.76 |
Structure | |
Monoclinic | |
P21 | |
Thermochemistry | |
Std enthalpy of
formation (ΔfH⦵298) |
−2,226.1 kJ/mol (−532.1 kcal/mol)[2] |
Std enthalpy of
combustion (ΔcH⦵298) |
1,349.6 kcal/mol (5,647 kJ/mol)[3] (Higher heating value) |
Hazards | |
NFPA 704 (fire diamond) | |
Lethal dose or concentration (LD, LC): | |
LD50 (median dose)
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29700 mg/kg (oral, rat)[5] |
NIOSH (US health exposure limits): | |
PEL (Permissible)
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TWA 15 mg/m3 (total) TWA 5 mg/m3 (resp)[4] |
REL (Recommended)
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TWA 10 mg/m3 (total) TWA 5 mg/m3 (resp)[4] |
IDLH (Immediate danger)
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N.D.[4] |
Safety data sheet (SDS) | ICSC 1507 |
Related compounds | |
Related compounds
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Lactose Maltose |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula C
12H
22O
11.
For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet.
Sugar is often an added ingredient in food production and recipes. About 185 million tonnes of sugar were produced worldwide in 2017.[6]
Sucrose is particularly dangerous as a risk factor for tooth decay because Streptococcus mutans bacteria convert it into a sticky, extracellular, dextran-based polysaccharide that allows them to cohere, forming plaque. Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide.[7]
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