The basic usages of D(+)-Sucrose

D(+)-Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. It is a white crystals or powder with a sweet taste. The Molecular Formula of D(+)-Sucrose is C12H22O11, and Molecular Weight is 342.3. However the CAS Registry Number is 57-50-1.

D(+)-Sucrose is a molecule with nine stereocenters and many sites that are reactive or can be reactive. The molecule exists as a single isomer. The purity of sucrose is measured by polarimetry, through the rotation of plane-polarized light by a solution of sugar. The specific rotation at 20 C using yellow "sodium-D" light (589 nm) is +66.47 C. Commercial samples of sugar are assayed using this parameter. Sucrose does not deteriorate at ambient conditions.

In Sucrose, the components glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. The bond is called a glycosidic linkage. Glucose exists predominantly as two isomeric "pyranoses" (α and β), but only one of these forms links to the fructose. Fructose itself exists as a mixture of "furanoses", each of which having α and β isomers, but only one particular isomer links to the glucosyl unit. 

D(+)-Sucrose(CAS NO: 57-50-1) is a nonreducing disaccharide composed of glucose and fructose linked via their anomeric carbons. It is obtained commercially from sugarcane, sugar beet , and other plants and used extensively as a food and a sweetener. 

D(+)-Sucrose is derived by crushing and extraction of sugarcane with water or extraction of the sugar beet with water, evaporating, and purifying with lime, carbon, and various liquids. It is also obtainable from sorghum. It occurs in low percentages in honey and maple syrup. It is used as a sweetener in foods and soft drinks, in the manufacture of syrups, in invert sugar, confectionery, preserves and jams, demulcent, pharmaceutical products, and caramel. 

D(+)-Sucrose is also a chemical intermediate for detergents, emulsifying agents, and other sucrose derivatives. D(+)-Sucrose is widespread in seeds, leaves, fruits, flowers and roots of plants, where it functions as an energy store for metabolism and as a carbon source for biosynthesis. 

The annual world production of D(+)-Sucrose is in excess of 90 million tons mainly from the juice of sugar cane (20%) and sugar beet (17%). In addition to its use as a sweetner, D(+)-Sucrose is used in food products as a preservative, antioxidant, moisture control agent, stabilizer and thickening agent.

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